Bioactive Compounds and Cancer

Media type: E-Book

Title: Bioactive Compounds and Cancer

Contains: Bioactive Compoundsand Cancer; Series Editor Introduction; Foreword by David S. Alberts, MD, and Maria Lluria-Prevatt, PhD; Foreword by Scott M. Lippman, MD; Preface; Acknowledgments; Memorial; Contents; Contributors; I Understanding the Role of Nutrition in Health; 1 Monitoring the Burden of Cancer in the United States; 1 Introduction; 1.1 Collection of Cancer Data; 1.2 Case Definition; 1.3 Incidence and Death Rates; 1.4 Delay Adjustment and Trend Analysis; 1.5 Survival and Prevalence; 1.6 All Malignant Cancers Combined; 1.7 Top Three Cancer Sites for Men and Women
1.8 Tumor Histology: The Example of Esophageal Cancer1.9 Incidence and Death Rates by Race and Ethnicity; 1.10 Five-Year Relative Survival Rates by Stage Distribution; 1.11 Prevalence of People Living in the US with a History of Invasive Cancer; 1.12 Goal of Surveillance and Factors Influencing Major Cancer Trends; 1.13 Impact of Race and Ethnicity; 1.14 Prognosis; 1.15 Conclusions and the Future of Cancer Surveillance; References; References; 2 Cancer Biology and Nutrigenomics; 1 Introduction; 1.1 Multistage Carcinogenesis; 1.2 Gene Diet Interactions; 1.3 Nutrigenomics; 2 Conclusions
References3 Cellular Cancer Processes and TheirMolecular Targets for NutritionalPreemption of Cancer; 1 Introduction; 2 Cell Proliferation; 3 Apoptosis; 4 Inflammation; 5 Immunity; 6 Angiogenesis; 7 Conclusions; References; 4 Nutrigenetics: The Relevance of Polymorphisms; 1 Introduction; 1.1 One Size Does Not Fit All; 2 Fruit and Vegetable Consumption and Cancer Risk; 2.1 Cruciferous Vegetables, SNPs in Metabolic Enzymes, and Cancer Risk; 2.2 Dietary Antioxidants, Genetics of Oxidative Stress, and DNA Repair; 2.3 Folate and Folate Metabolism; 3 Phytoestrogens and Hormone Metabolism Pathways
3.1 Genetic Variation in Hormone Metabolizing Genes and Response to Phytoestrogen Exposure3.2 Genetic Variation, Phytoestrogen Exposure, and Disease Risk; 4 Meat Consumption, Genetics, and Cancer Risk; 4.1 Heterocyclic Amines, Genetics, and Cancer Risk; 4.2 Nitrosamines and Colorectal Cancer; 4.3 Polycyclic Aromatic Hydrocarbons and Breast Cancer; 5 Conclusions; References; 5 Diet and Epigenetics; 1 Introduction; 2 Epigenetics and Cancer; 3 Diet and DNA Methylation: Timing of Exposure; 4 Histone Modification by Bioactive Food Components and Diet Composition
5 Dietary Modulation of Polycomb Repressive Complexes6 Small, Noncoding RNA, Epigenetics, and Dietary Factors; 7 Conclusions; References; 6 Nutrient Signaling Protein Kinase to Transcriptional Activation; 1 Introduction; 2 Nutrients and AP-1 Activation; 2.1 AP-1 Transcriptional Activation Is Suppressed by EGCG; 2.2 Black Tea Theaflavins Inhibit AP-1 Transactivation; 2.3 Xanthine 70, a Caffeine Analogue, but Not Caffeine, Inhibits AP-1 Activation; 2.4 [6]-Gingerol Modulates AP-1 Activation; 2.5 Resveratrol and AP-1
2.6 The Flavonol Compounds, Kaempferol, Quercetin, and Myricetin, Effectively Suppress AP-1 Activation

Contributor: Milner, John A. [Author]; Romagnolo, Donato F. [Other]

Published: Totowa, NJ: Springer Science+Business Media, LLC, 2010

Extent: Online-Ressource (XIV, 882p, digital)

Language: English

DOI: 10.1007/978-1-60761-627-6

ISBN: 9781607616276

Identifier:

RVK notation: XH 3900 : Allgemeines
XH 3520 : Umwelt (Infektionen, Strahlen, Licht, Elektrizität, Klimatische Faktoren, Ernährung, Vergiftung, Epidemiologie), Nebenwirkungen
XH 5000 : Allgemeines

Keywords: Krebs > Bioaktive Verbindungen

Origination:

Footnote: Includes bibliographical references and index

Description: Because of the wealth of new information generated by the scientific community during the last decade on the role of nutrition on cancer risk, this book provides a forum for presentation and discussion of recent scientific data and highlights a set of dietary recommendations. Bioactive Compounds and Cancer presents chapters that highlight laboratory and clinical findings on how selected nutrients function as signaling molecules and, as such, influence cellular behavior and cancer predisposition. This important compendium focuses on understanding the role of nutrition in cancer biology, the molecular action of bioactive food components and xenobiotics on cancer risk, the role of dietary components in cancer prevention and/or treatment, and nutrition education with the most up to date dietary recommendations that may reduce cancer risk. This volume will be of interest to specialized health professionals, clinicians, nurses, basic and clinical researchers, graduate students, and health officials of public and private organizations. TOC:Monitoring the Burden of Cancer in the United States.- Cancer Biology and Nutrigenomics.- Cellular Cancer Processes and Their Molecular Targets for Nutritional Preemption of Cancer.- Nutrigenetics: The Relevance of polymorphisms.- Diet and Epigenetics.- Nutrient Signaling-Protein Kinase to Transcriptional Activation.- Dietary Energy Balance, Calorie Restriction, and Cancer Prevention.- Fiber and Microbially Generated Active Components.- Gut Microbiota, Probiotics and Prebiotics.- Meats, Protein and Cancer.- Saturated Fatty Acids and Cancer.- Conjugated Linoleic Acid and Cancer.- Cancer and n-3PUFAs: The Translation Initiation Connection.- n-6 Polyunsaturated Fatty Acids and Cancer.- Carotenoids.- Vitamin A.- Vitamin D.- Folate.- Selenium.- Calcium.- Iron and Cancer.- Zinc in Cancer Development and Prevention.- Cruciferous Vegetables, Isothiocyanates, Indoles, and Cancer Prevention.- Garlic and Cancer Prevention.- Mammary and Prostate Cancer Chemoprevention and Mechanisms of Action of Resveratrol and Genistein in Rodent Models.- Cancer Prevention by Catechins, Flavonols and Procyanidins.- Mechanisms of Action of Isoflavones in Cancer Prevention.- The Anticarcinogenic Properties of Culinary Herbs and Spices.- Cancer Prevention with Berries: Role of Anthocyanins.- Pomegranate.- Alcohol and Cancer: Biological Basis.- Aryl Hydrocarbon Receptor-mediated Carcinogenesis and Modulation by Dietary Xenobiotic and Natural Ligands.- Opportunities and Challenges for Communicating Food and Health Relationships to American Consumers.

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