Food and cancer prevention : chemical and biological aspects / edited by K.W. Waldron, I.T. Johnson and G.R. Fenwick.

Food and cancer prevention: Chemical and biological aspects is the first book to be published on this subject and represents the current state-of-the-art. It is interdisciplinary in scope and provides researchers from around the world with the opportunity to bring themselves up-to-date in this vital...

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Bibliographic Details
Online Access: Full Text (via ScienceDirect)
Other Authors: Waldron, K. W. (Keith W.), Johnson, I. T., Fenwick, G. R.
Format: eBook
Language:English
Published: Cambridge, England : Woodhead Publishing Limited, 2009.
Series:Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Table of Contents:
  • Front Cover; Food and Cancer Prevention: Chemical and Biological Aspects; Copyright Page; Preface; Table of Contents; PART 1: THE RELATIONSHlPS BETWEEN DIET AND CANCER IN HUMAN POPULATIONS; CHAPTER 1. FOOD: ITS ROLE IN THE ETIOLOGY OF CANCER; 1 INTRODUCTION; 2 MECHANISMS OF CARCINOGENESIS; 3 NUTRITION AND CANCER; 4 FOOD COMPONENTS AND CANCER; 5 CONCLUSIONS; REFERENCES; CHAPTER 2. INHIBITION OF CARCINOGENESIS BY NONNUTRIENT CONSTITUENTS OF THE DIET; INTRODUCTION; CONCLUSIONS; REFERENCES; CHAPTER 3. CONTRIBUTION OF EPIDEMIOLOGY IN ELUCIDATING THE ROLE OF FOODS IN CANCER PREVENTION; 1 ABSTRACT.
  • 2 introduction3 epidemiologic studies; 4 dietary survey methods; 5 validity and reproducibility of dietary survey methods; 6 vegetables and fruits in relation to cancer; 7 what are the causal agents in vegetables and fruits?; 8 acknowledgement; references; chapter 4. diet and mammographic patterns: work in progress; 1 introduction; 2 methods; 3 results; 4 discussion; 5 acknowledgements; 6 references; chapter 5. workshop report: new developments in epidemiology; part 2: the occurrence and significance of carcinogens in foods.
  • CHAPTER 6. GENOTOXIC EFFECTS OF NlTROSAMlNES AND COOKED FOOD MUTAGENS IN VARIOUS ORGANS OF MICE AND THEIR MODIFICATION BY DlETARY FACTORS1 INTRODUCTION; 2 METHODS; 3 RESULTS; 4 CONCLUSIONS; ACKNOWLEDGEMENTS; REFERENCES; CHAPTER 7. INFLUENCE OF SUGAR-LINKED- AND DIALLYL-DITHIOCARBAMATES ON MUTAGENIC AND CARCINOGENIC N-NITROSO COMPOUNDS; INTRODUCTION; MATERIALS AND METHODS; DETERMINATIONS; RESULTS; CONCLUSIONS; CHAPTER 8. IN VITRO GENETIC TOXICOLOGY TESTING OF NATURALLY OCCURRING ISOTHIOCYANATES; 1 INTRODUCTION; 2 MATERIALS AND METHODS; 3 RESULTS; 4 DISCUSSION; REFERENCES.
  • CHAPTER 9. POSSIBLE CLASTOGENIC AND ANTICLASTOGENIC ACTIONS OF FERMENTED MILK ""NARINE""1 INTRODUCTION; 2 MATERIALS AND METHODS; 3 RESULTS AND DISCUSSION; REFERENCES; CHAPTER 10. INFLUENCE OF DIETARY FAT ON METABOLISM OF 2-AMINO-3-METHYL-3H-IMIDAZO[4,5-f] QUINOLINE (IQ); 1 INTRODUCTION; 2 MATERIALS AND METHODS; 3 RESULTS; 4 CONCLUSIONS; 5 REFERENCES; 6 ACKNOWLEDGEMENTS; CHAPTER 11. INFLUENCE OF DIET ON THE CONVERSION OF 2-AMINO-3-METHYL-3H-IMIDAZO [4,5-f] QUINOLINE (IQ) TO THE 7-KETO DERIVATIVE (7-OHIQ); 1 INTRODUCTION; 2 MATERIALS AND METHODS; 3 RESULTS; 4 CONCLUSIONS; 5 REFERENCES.
  • 6 acknowledgementschapter 12. antimutagenic action of beta carotene, canthaxanthin and extracts of rosmarinus officinalis and melissa officinalis. genotoxicity of basil and tarragon oil; 1 introduction; 2. materials and methods; 3. results; 4. discussion and conclusions; references; chapter 13. nitrite-free meat curing systems and the n-nitrosamine problem; 1 introduction; 2 colour of cured meats and nitrite substitutes; 3 flavour of nitrite-cured and nitrite-free treated meats; 4 antimicrobial action of nitrite and its alternatives; 5 the n-nitrosamine problem.