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Nutrition and cancer from epidemiology to biology /
Various estimates suggest that between 30-40% of all human cancers are related to dietary patterns. Strong epidemiological evidence from population and twin studies points to dietary constituents that either contribute or protect against the development of various forms of cancer. This e-book review...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
[Oak Park, Ill.] :
Bentham eBooks,
[2012]
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Resveratrol : A Phytoalexin with a Multitude of Anti-Cancer Activities / Richard M. Niles, Gary O. Rankin
- Capsaicin : Potential Applications in Cancer Therapy / Jamie K. Lau, Kathleen C. Brown, Aaron M. Dom, Piyali Dasgupta
- Omega-3 Fatty Acids as an Adjuvant to Cancer Therapy / Elaine W. Hardman
- Green Tea Catechins and Cancer / Richard Egleton
- Receptor Independent Effects of Retinoids / Kinsley Kelley Kiningham, Anne Silvis
- Epigenetics as a Mechanism for Dietary Fatty Acids to Affect Hematopoietic Stem/Progenitor Cells And Leukemia : Royal Jelly for the Blood / Vincent E. Sollars
- Nutrition, Oxidative Stress and Cancer / Monica Valentovic, Nalini Santanam
- Is there an Etiologic Role for Dietary Iron and Red Meat in Breast Cancer Development? / John Wilkinson IV
- Isothiocyanates Target Carcinogenesis During Tumor Initiation, Promotion and Progression / Mary Allison Wolf, Pier Paolo Claudio.