Functional Foods and Nutraceuticals in Cancer Prevention

Cancer is a leading cause of death among adults. Although about 25% of Americans develop cancer in their lifetime, in some populations this rate has been reduced by lifestyle changes. Increasing numbers of people are turning to the use of dietary vegetables, medicinal herbs, and plant extracts to prevent or treat cancer. Their ready availability as “over the counter” supplements has contributed to an explosion in the use of herbal extracts and related compounds for health enhancement.
The spectacular growth of the multi–billion dollar functional food and nutraceutical business, touting health claims sometimes based upon limited research data, underscores the need for this up–to–date reference. Functional Foods and Nutraceuticals in Cancer Prevention brings together a leading group of experts on the different aspects of nutrient supplementation, foods, and plant extracts in cancer prevention and treatment. Their conclusions and recommendations present the most current knowledge from which to springboard future research and create a scientific database for accurate health claims.
This up–to–date resource is a must–have for research professionals, both basic and applied, and marketers in the worldwide functional foods/nutritional supplements industry. It is an essential reference for hospital–based dietitians and nutritionists, physicians specializing in oncology, and cancer researchers. Food and drug officials who determine allowable health claims need this information as well, as do academics in all of these fields.

Spis treści:
Contirbutors.
Preface.
Acknowledgments.
Part I. Approaches to Cancer Prevention: Role of Nutrition.
1. Antioxidents as Cancer Therapies.
2. Cancer and Nutrition.
3. Vitimin E in Cancer Prevention and Treatment.
4. Chemical Versus Food Forms of Selenium in Cancer Prevention.
5. Nutients to Stimulate Cellular Immunity: Role in canc er Prevention and Therepy.
6. Nutrition and Skin Cancer Risk Prevention.
7. Nutritional Startegies for the Prevention of Cervical Cancer. 
Part II. Fruits, Vegetables, and Herbs in Cancer Prevention.
8. Tomato and Cancer.
9. The Role of Dietary Fiber in Colon cancer Prevention.
10. Soy Food and Breast cancer.
11. Prevention and Therepeutic Effects of Dietary Phytochemicals on Cancer Development.
12. Phytomedicines and Cancer Prevention.
13. Phytoesrogens and Cancer.
14. Herbals and Cancer Prevention.
15. Cruciferous Vegetables and Cancer Prevention.
16. Breast Cancer Prevention.
Index.

Nota biograficzna:
Ronald Ross Watson, Ph.D., is an internationally recognized nutritionist and immunologist who has studied the importance of nutrients on anti–cancer immune defense for twenty years. He has edited 52 biomedical books and directs four NIH funded biomedical grants.

Okładka tylna:
Cancer is a leading cause of death among adults. Although about 25% of Americans develop cancer in their lifetime, in some populations this rate has been reduced by lifestyle changes. Increasing numbers of people are turning to the use of dietary vegetables, medicinal herbs, and plant extracts to prevent or treat cancer. Their ready availability as “over the counter” supplements has contributed to an explosion in the use of herbal extracts and related compounds for health enhancement.
The spectacular growth of the multi–billion dollar functional food and nutraceutical business, touting health claims sometimes based upon limited research data, underscores the need for this up–to–date reference. Functional Foods and Nutraceuticals in Cancer Prevention brings together a leading group of experts on the different aspects of nutrient supplementation, foods, and plant extracts in cancer prevention and treatment. Their conclusions and recommendations present the mos t current knowledge from which to springboard future research and create a scientific database for accurate health claims.
This up–to–date resource is a must–have for research professionals, both basic and applied, and marketers in the worldwide functional foods/nutritional supplements industry. It is an essential reference for hospital–based dietitians and nutritionists, physicians specializing in oncology, and cancer researchers. Food and drug officials who determine allowable health claims need this information as well, as do academics in all of these fields.