Food Factors for Cancer Prevention, 1997

Chemoprevention is currently regarded as one of the most promising avenues for the control of cancer, with human epidemiological and animal studies indicating that the risk of cancer may be modified by changes in diet. Over 100 papers are collected in this volume, the proceedings of the International Conference on Food Factors: Chemistry and Cancer Prevention, held in Hamamatsu, Japan, in December 1995. Special emphasis is placed on chemical, biological, and molecular properties of phytochemicals in teas, fruit, vegetables, herbs, and spices, and on their potential for cancer prevention. Also discussed are the cancer-preventive effects of vitamins, lipids, carotenoids, flavonoids, and other components of diet. The findings presented here will be invaluable to all who are interested in diet and cancer prevention, and especially to biochemists, pharmacologists, food scientists, and nutritionists.

Application to Cancer Prevention.- Carcinogenesis and its Inhibition: Experimental Approach.- Green Tea.- Fruits and Vegetables.- Spices.- Herbs.- Cereals and Beans.- Marine Products.- Processed Foods.- Minerals.- Vitamin C.- Vitamin E.- Lipids.- Carotenoids.- Chlorophylls.- Flavonoids.- Peptides and Phenols.- Dietary Fibers.