دانلود کتاب Bioactive Foods and Extracts: Cancer Treatment and Prevention

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Front cover
Contents
Preface
Acknowledgments
Editors
Contributors
Section I. Herbal Medicines and Bioactive Foods and Cancer Treatment
Chapter 1. Glucosinolates in Brassica and Cancer
Chapter 2. MK615, an Extract of the Japanese Apricot (ume)
Chapter 3. Rhodiola and Related Plants
Chapter 4. Greco-Arab and Islamic Herbal Medicine and Cancer Treatment/Prevention
Chapter 5. Indian Vegetarian Diet and Cancer Prevention
Chapter 6. Isothiocyanate-Modifi ed Pathways in Cancer Prevention and Treatment
Chapter 7. Is Tulsi a Panacea for Cancer Prevention and/or Therapy? Chapter 8. Culinary Spices in Cancer ChemopreventionSection II. Bioactive Foods and Supplements in Cancer Prevention
Chapter 9. Bioactive Foods in Cancer Prevention
Chapter 10. Curcumin-Mediated Cellular Responses in Chemical Carcinogenesis
Chapter 11. Prunes and Plums in Health Promotion
Chapter 12. Cancer Preventive Phytochemicals from Southeast Asian Countries
Chapter 13. Mushroom-Derived Substances for Cancer Prevention and Treatment
Chapter 14. Dietary Phytochemicals in Prevention and during Cancer Treatment. Chapter 15. Effect of Phytochemicals on Stress Management and Mental HealthChapter 16. Fruits, Vegetables, and Their Extracts in Health of the Upper Gastrointestinal Tract
Chapter 17. Significance of Processing for the Chemopreventive Potential of Tomato-Based Products
Chapter 18. Glycemic Index, Glycemic Load, and Cancer Risk
Section III. Cancers Specific, Targeted Therapies with Bioactive Foods and Their Products
Chapter 19. Bioactive Foods and Extracts in Prostate Cancer Prevention
Chapter 20. Control of Prostate Cancer Proliferation and Gene Expression Using Herbal Supplements. Chapter 21. Plant-Derived Antioxidants and Use in Prevention and Treatment of Prostate CancerChapter 22. Cruciferous Vegetables and Their Components in the Prevention of Breast Cancer
Chapter 23. The Role of Flavonoids in Fruits and Vegetables Related to Breast Cancer Prevention
Chapter 24. Chemopreventive Properties of Ginseng Compounds on Colon Cancer
Chapter 25. Effects of Pentacyclic Triterpenes from Olives on Colon Cancer
Chapter 26. Fruit Phenolics in Colon Cancer Prevention and Treatment
Chapter 27. Diet, Epigenetics, and Colonic Fermentation and Their Role in Colorectal Cancer. Chapter 28. Alcohol Consumption and Risk of Colorectal CancerChapter 29. Plants Antioxidants and Lung Cancer Risk
Chapter 30. Epidemiologic Review of Head and Neck Cancers, Oral Precancers, and Dietary Risk Factors in India
Section IV. Nonbotanical Dietary Components
Chapter 31. Vitamin D and Cancer
Chapter 32. Dietary Selenium and Liver Cancer
Chapter 33. Cancer, Probiotics, and Clinical Practice
Chapter 34. Indian Herbal Medicine for Cancer Therapy and Prevention
Chapter 35. Dietary Intake and the Development of Lung Cancer. Chapter 36. Herbs and Bioactive Compounds in Prevention and Treatment of Hepatocellular Carcinoma.