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Bioactive Compounds and Cancer

Buch von John A. Milner und Donato F. Romagnolo

70458415
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Details
Artikel-Nr.:
70458415
Im Sortiment seit:
13.05.2011
Erscheinungsdatum:
08.06.2010
Medium:
Buch
Einband:
Gebunden
Auflage:
2010
Redaktion:
Milner, John A.
Romagnolo, Donato F.
Verlag:
Humana Press
Sprache:
Englisch
Rubrik:
Medizin
Andere Fachgebiete
Seiten:
860
Informationen:
Book
Gewicht:
1666 gr
Beschreibung
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.
Information
Provides a set of dietary recommendations for patient care
Presented by outstanding leaders in nutrition and cancer
Inhaltsverzeichnis
Chapter 1: Cases Burden Brenda Edwards- NCI

Chapter 2: nutrigenomics and cancer biology (are nutrients just nutrients or signaling molecules?) Milner and Romagnolo

Chapter 3: cellular cancer Processes Influence By Diet : differentiation, authophagy, Apoptosis, cell division, inflammation, immunity, oxidative stress, angiogenesis (how these processes influence tumor development)

Cindy Davis, National Cancer Institute
Alternates: David M. Mutch The Scripps Research Institute,
Walter Wahli and Gary Williamson University of Lausanne.


chapter 4: Nutrigenetics: The Relevance of polymorphisms Christine Ambrosone, Roswell Park Cancer Institute

Alternates Nancy Emenaker- NCI

chapter 5. diet and epigenetics Richard Waterland, Baylor College of Medicine

Alternates Sharon Ross, NCI

Chapter 6: Transcriptomics Z.Dong- Hormel Institute
Alternates Clement Ip- Roswell Park
M. van Erk- Wageningen University


part 2: Role of Dietary bioactive components in cancer prevention and/or treatment

Section A. macroconstituents

chapter 7: dietary Energy and Caloric Restriction Steven D. Hursting, University of Texas

chapter 8: fiber and microbially generated active components (fermentable fiber , short chain fatty acids, etc.) Robert Chapkin- Texas A&M

Alternates len Augenlicht- Albert Einstein

chapter 9: prebiotics and probiotics Glen Gibson- The University of Reading

Alternates Marcel Roberfroid University Leon

chapter 10: Meats, protein and cancer Sheila Anne Bingham, Medical Research Council, Cambridge, UK.

chapter 11: omega-3 fatty acids (are they the good guys) Jose Halperin- Harvard University

Alternates Leena Hilakivi-Clarke, Department of Oncology, Georgetown
William Lands- NIH

chapter 12: omega-6 fatty acids (the bad guys?) W. Elaine Hardman, Louisiana State University

chapter 13: saturated fatty acids Michele R. Forman* MD Anderson

Chapter 14 Conjugated Linoleic Acid M. Berlury Ohio State


Section B. Carotenoinds, Vitamins and Mineral

chapter 15: carotenoids (lycopene and beta-carotene) John W. Erdman, Jr., University Illinois

chapter 16: vitamin a Catherine Ross Penn State University

chapter 17: vitamin d Jim Fleet- Purdue University
Alternate Joellen Welsh- Notre Dame
Donald l Trump, Roswell Park Cancer Institute

chapter 18: Folate : Cornelia Ulrich, Fred Hutchinson
Alternate John Baron- Duke University

chapter 19: selenium Margaret Rayman- University leeds
Alternate Jerry Combs- USDA Grandforks

chapter 20: calcium Thomas Rohan- Albert Einstein
Alternate Martin Lipkin -Albert Einstein

chapter 21: iron James Conner Penn State University

chapter 22: zinc L. Fong- Ohio State University


Section C. Other Bioactive Food Components

chapter 23: isothiocyanates and glucosinolates (ex. sulphoraphane, etc) R.H. Dashwood, Oregon State

chapter 24: organosulfur compounds (allium etc.) John Milner- NCI

chapter 25: phenols (resveratrol and gingerol) Andreas J. Gescher, University of Leicester

alternate A. Dannenberg- Weill Medical College of Cornell University.


chapter 26: flavonols, catechins (ex. quercetin and ecgc, etc), and anthocyanins C.S. Yang, Rutgers University

Alternate K. Singletary- University of Illinois, 905

chapter 27: isoflavones (genistein etc) Steve Barnes- U. Alabama
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