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Author: Wanda Baer-Dubowska
Publisher: CRC Press
ISBN: 1420039261
Category : Technology & Engineering
Languages : en
Pages : 409
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Book Description
Dietary cancer prophylaxis is based on the detailed knowledge of carcinogenic and anticarcinogenic properties of food constituents. Although much data has been collected on these elements, an understanding of the causal mechanisms that link diet and cancer is still evolving. Carcinogenic and Anticarcinogenic Food Components explains the broad spect
Author: Wanda Baer-Dubowska
Publisher: CRC Press
ISBN: 1420039261
Category : Technology & Engineering
Languages : en
Pages : 409
Get Book Here
Book Description
Dietary cancer prophylaxis is based on the detailed knowledge of carcinogenic and anticarcinogenic properties of food constituents. Although much data has been collected on these elements, an understanding of the causal mechanisms that link diet and cancer is still evolving. Carcinogenic and Anticarcinogenic Food Components explains the broad spect
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309053919
Category : Nature
Languages : en
Pages : 434
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Book Description
Despite increasing knowledge of human nutrition, the dietary contribution to cancer remains a troubling question. Carcinogens and Anticarcinogens assembles the best available information on the magnitude of potential cancer riskâ€"and potential anticarcinogenic effectâ€"from naturally occurring chemicals compared with risk from synthetic chemical constituents. The committee draws important conclusions about diet and cancer, including the carcinogenic role of excess calories and fat, the anticarcinogenic benefit of fiber and other substances, and the impact of food additive regulation. The book offers recommendations for epidemiological and diet research. Carcinogens and Anticarcinogens provides a readable overview of issues and addresses critical questions: Does diet contribute to an appreciable proportion of human cancer? Are there significant interactions between carcinogens and anticarcinogens in the diet? The volume discusses the mechanisms of carcinogenic and anticarcinogenic properties and considers whether techniques used to evaluate the carcinogenic potential of synthetics can be used with naturally occurring chemicals. The committee provides criteria for prioritizing the vast number of substances that need to be tested. Carcinogens and Anticarcinogens clarifies the issues and sets the direction for further investigations into diet and cancer. This volume will be of interest to anyone involved in food and health issues: policymakers, regulators, researchers, nutrition professionals, and health advocates.
Author: Wanda Baer-Dubowska
Publisher: CRC Press
ISBN: 1040064949
Category : Technology & Engineering
Languages : en
Pages : 319
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Book Description
As the interest in anticarcinogenic food components increases, Carcinogenic and Anticarcinogenic Food Components provides information on cancer-promoting and cancer-preventing food components, indicating their contents in foods, biological activities, possible impact on human cancer risk, and practical implications for dietary recommendations and functional design. This volume concentrates on the effects of diet on human health, rather than on the nutritive aspects of diet, and presents the multidisciplinary character of investigations on chemopreventive as well as carcinogenic properties of food components.
Author: Joan Webster-Gandy
Publisher: Oxford University Press, USA
ISBN: 0199585822
Category : Medical
Languages : en
Pages : 842
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Book Description
Fully updated, the Oxford Handbook of Nutrition and Dietetics, second edition is a practical quick-reference guide to nutrition in the prevention and treatment of disease and the maintenance of good health.
Author: Yeshajahu Pomeranz
Publisher: Academic Press
ISBN: 0323140084
Category : Technology & Engineering
Languages : en
Pages : 583
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Book Description
An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and specific descriptions of selected, major foods, as well as such elements as biotechnology-engineered foods and food patents. While directed toward food technologists and nutritionists, the contents are also invaluable to biologists, engineers, and economists in agriculture, food production, and food processing. - Updates the first edition by the addition of genetic engineering progress - Contains previously unpublished information on food patents - Includes oriental and other ethnic foods, dietetic foods, and biotechnology-generated foods - Features additional material on poultry and fish
Author: Adrianne Bendich
Publisher: Springer Science & Business Media
ISBN: 1588294455
Category : Health & Fitness
Languages : en
Pages : 954
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Book Description
The most comprehensive and up-to-date review of the nutritional strategies available for the prevention of disease and the promotion of health through nutrition. This new edition of over 900 pages combines fully updated versions of the best chapters of the first two editions with updated critical chapters from the much-praised Primary and Secondary Preventive Nutrition, and adds16 new chapters to Preventive Nutrition, Second Edition. All new reviews cover lycopene, tomatoes and prostate cancer, soy and cancer prevention, the effects of dietary supplement use on prescription drugs, osteoarthritis, osteoporosis, cardiovascular disease, and balanced, data-driven reviews of the effects of antioxidant supplements on health outcomes, and more. Of special interest are the new chapters as well as the extensively revised chapters on drug/nutrient interactions, health economics, nutraceuticals, Federal Drug Administration regulations for supplements, carotenoids, the elderly, children, diet and cancer risk, obesity as a chronic disease, diabetes, and immune function. By synthesizing the latest data and integrating it into the broad body of existing information, this book provides in-depth guidance on nutrition and the prevention of cancer, cardiovascular disease, bone diseases, obesity, and diabetes, and on achieving optimal pregnancies and birth outcomes. A major unique feature is the inclusion of chapters that describe examples of nutrition intervention strategies that actually improved the health of nations, such as in Norway and Chile, and that critically analyze the health effects of Western diets in Asia. The potential economic benefits of implementing preventive nutrition strategies are also described.
Author: National Research Council
Publisher: Legare Street Press
ISBN: 9781015691629
Category : History
Languages : en
Pages : 0
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Peter Chi Keung Cheung
Publisher: Springer
ISBN: 9783642366048
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.
Author: Fazlul H. Sarkar
Publisher: Springer Science & Business Media
ISBN: 9400726309
Category : Medical
Languages : en
Pages : 383
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Book Description
This book is about Nutraceuticals in cancer therapy, specifically targeted and Adjuvant therapy. It shows several approaches for possibly reducing systemic toxicity. This book illustrates the role of several dietary agents, collectively called nutraceuticals or natural agents in the prevention and/or treatment of human malignancies known to be mediated through alterations in multiple molecular targets. This book contains sixteen chapters which begin with historical perspective on the value of natural agents in the prevention of human malignancies followed by a series of current topics on multiple nutraceuticals targeting multiple cancers. This collection would likely be useful for bringing newer generations with broader perspectives in launching cutting-edge innovative molecular research, which would certainly help in designing targeted clinical trials in order to realize the dream of customize strategies for the prevention and/or treatment of human malignancies without causing any systemic toxicity. Moreover, the knowledge gained would allow novel utilization of nutraceuticals as adjunct to both conventional chemotherapy and radiation therapy in order to improve the overall quality of life and survival of patients diagnosed with cancers.
Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0323850537
Category : Technology & Engineering
Languages : en
Pages : 633
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Book Description
Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. - Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components - Covers food components by describing the effects of thermal and non-thermal technologies - Addresses shelf-life, sensory characteristics and health claims
