Bioactive Compounds and Cancer

This text explores nutrition in cancer biology, including the molecular action of bioactive food components and xenobiotics on cancer risk and the role of diet in cancer prevention and/or treatment. Includes dietary recommendations that may reduce cancer risk.

Because of the wealth of new information generated by the scientific community during the last decade on the role of nutrition on cancer risk, this book provides a forum for presentation and discussion of recent scientific data and highlights a set of dietary recommendations. Bioactive Compounds and Cancer presents chapters that highlight laboratory and clinical findings on how selected nutrients function as signaling molecules and, as such, influence cellular behavior and cancer predisposition. This important compendium focuses on understanding the role of nutrition in cancer biology, the molecular action of bioactive food components and xenobiotics on cancer risk, the role of dietary components in cancer prevention and/or treatment, and nutrition education with the most up to date dietary recommendations that may reduce cancer risk. This volume will be of interest to specialized health professionals, clinicians, nurses, basic and clinical researchers, graduate students, and health officials of public and private organizations.

Provides a set of dietary recommendations for patient care Presented by outstanding leaders in nutrition and cancer Includes supplementary material: sn.pub/extras

Contenu
Understanding the Role of Nutrition in Health.- Monitoring the Burden of Cancer in the United States.- Cancer Biology and Nutrigenomics.- Cellular Cancer Processes and Their Molecular Targets for Nutritional Preemption of Cancer.- Nutrigenetics: The Relevance of Polymorphisms.- Diet and Epigenetics.- Nutrient Signaling Protein Kinase to Transcriptional Activation.- Role of Dietary Bioactive Components in Cancer Prevention and/or Treatment: Macroconstituents.- Dietary Energy Balance, Calorie Restriction, and Cancer Prevention.- Fiber and Microbially Generated Active Components.- Gut Microbiota, Probiotics, Prebiotics and Colorectal Cancer.- Meats, Protein and Cancer.- Saturated Fatty Acids and Cancer.- Conjugated Linoleic Acid and Cancer.- Cancer and n3PUFAs: The Translation Initiation Connection.- n-6 Polyunsaturated Fatty Acids and Cancer.- Role of Dietary Bioactive Components in Cancer Prevention and/or Treatment: Carotenoids, Vitamins and Minerals.- Carotenoids.- Vitamin A.- Vitamin D and Cancer Chemoprevention.- Folate.- Selenium.- Calcium and Cancer.- Iron and Cancer.- Zinc in Cancer Development and Prevention.- Role of Dietary Bioactive Components in Cancer Prevention and/or Treatment: Other Bioactive Food Components.- Cruciferous Vegetables, Isothiocyanates, Indoles, and Cancer Prevention.- Garlic and Cancer Prevention.- Mammary and Prostate Cancer Chemoprevention and Mechanisms of Action of Resveratrol and Genistein in Rodent Models.- Cancer Prevention by Catechins, Flavonols, and Procyanidins.- Mechanisms of Action of Isoflavones in Cancer Prevention.- The Anticarcinogenic Properties of Culinary Herbs and Spices.- Cancer Prevention with Berries: Role of Anthocyanins.- Pomegranate.- Alcohol and Cancer: Biological Basis.- Aryl Hydrocarbon Receptor-MediatedCarcinogenesis and Modulation by Dietary Xenobiotic and Natural Ligands.- Opportunities and Challenges for Communicating Food and Health Relationships to American Consumers.