Nutrition and Cancer Prevention
Royal Society of Chemistry (Verlag)
978-1-78801-341-3 (ISBN)
Cancer is a major global public health problem. Among different environmental and lifestyle factors contributing to cancer risk, diet is a key one. On the one hand, obesity and increased consumption of red and processed meat, ethanol, sugar and saturated fatty acids are associated with increased cancer risk. On the other hand, consumption of micronutrients such as vitamin D, selenium, zinc, folate and bioactive compounds from fruits and vegetables is associated with decreased risk.
Written by an influential, international team of experts, this book presents and discusses current topics on nutrition and cancer prevention. It covers both nutritional influences on different cancers plus specific chapters on the commonly occurring cancers. Nutritional genomics-based studies show that some dietary components modulate carcinogenesis through complex cellular and molecular mechanisms. A better understanding of these different cellular and molecular mechanisms is needed to establish efficient dietary recommendations for cancer prevention. This book will provide such an understanding, serving as an important book for all those working in nutritional health, food science and cancer research.
Introduction to Diet, Nutrition and Cancer;
Bioactive Compounds from Fruits and Vegetables and Cancer Prevention;
Vitamin D in Obesity and Cancer Prevention;
Selenium and Cancer Prevention;
Zinc and Cancer Prevention;
Red and Processed Meat Consumption and Cancer Risk;
Alcohol Intake and Cancer Risk;
Fatty Acids and Cancer Risk;
Obesity and Cancer Risk;
Dietary Patterns and Cancer Risk;
Nutritional Genomics and Cancer Prevention;
Nutrition, Epigenetics and Cancer Prevention;
Maternal and Paternal Nutrition and Developmental Origins of Breast Cancer;
Eating Habits and Their Impact on Aging and Cancer;
Nutrition, the Gastrointestinal Microbiota and Cancer Prevention;
Nutrition, (Cancer-)Stem Cells and Cancer Prevention;
Nutrition and Colorectal Cancer Prevention;
Nutrition and Liver Cancer Prevention;
Nutrition and Breast Cancer Prevention;
Nutrition and Prostate Cancer Prevention
| Erscheinungsdatum | 08.01.2019 |
|---|---|
| Reihe/Serie | Food Chemistry, Function and Analysis ; Volume 21 |
| Verlagsort | Cambridge |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 843 g |
| Themenwelt | Medizin / Pharmazie ► Allgemeines / Lexika |
| Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung | |
| Medizin / Pharmazie ► Medizinische Fachgebiete | |
| Naturwissenschaften ► Biologie ► Biochemie | |
| Naturwissenschaften ► Chemie ► Technische Chemie | |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 1-78801-341-7 / 1788013417 |
| ISBN-13 | 978-1-78801-341-3 / 9781788013413 |
| Zustand | Neuware |
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