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Though there is considerable historical and anecdotal record for the use and efficacy of the cancer preventative properties of vegetables, fruits, and herbs, modern healthcare professionals require scientific evidence and verifiable results to make defensible decisions on the benefits, risks, and value of botanicals and their extracts in the prevention and treatment of cancers.
Presenting research-based evidence of the role of herbs and bioactive foods in the prevention and treatment of cancer, Bioactive Foods and Extracts: Cancer Treatment and Prevention provides the scientific basis for millennia of empirical evidence. Divided into four sections, the book begins with a look at herbal medicines and bioactive foods in cancer prevention in general including the benefits of Greco-Arabic and Islamic herbal medicine, Indian vegetarian diet, and a range of culinary spices.
The second section considers specific bioactive foods in cancer prevention. Chapters include in-depth discussions of phytochemicals and their therapeutic action within the body, curcumin-mediated cellular response, and the mechanism and use of prunes and plums, mushrooms, and tomato-based products. The third section takes a focused look at certain cancers such as colon, prostate, breast, and lung cancer. Substances analyzed include ginseng, pentacyclic triterpenes from olives, cruciferous vegetables, and fruit phenolics, as well as alcohol and its associated risks. The final section investigates non-botanical supplements including vitamin D, calcium, selenium, and probiotics.
Providing an important scientific and evidence-based record on an increasingly popular branch of modern healthcare, this indispensible reference brings together the analytical research of modern science and the wisdom of herbal and food based medicine and puts them at your fingertips.
Herbal Medicines and Bioactive Foods and Cancer Treatment
Glucosinolates in Brassica and Cancer, P. Velasco, M. Francisco, and M.E. Cartea
MK615, an Extract of the Japanese Apricot (ume): A Promising Anticancer and Anti-Infl ammatory Compound, T. Sawada and K. Kubota
Rhodiola and Related Plants: A Role in Cancer Prevention and Therapy, K.J. Gauger and S. Smith Schneider
Greco-Arab and Islamic Herbal Medicine and Cancer Treatment/Prevention, O. Said, H. Zaid, and B. Saad
Indian Vegetarian Diet and Cancer Prevention, M. Shrinath Baliga, J. J. D--Souza, R. Haniaddka, and R. Arora
Isothiocyanate-Modifi ed Pathways in Cancer Prevention and Treatment, J. Jakubikova and J. Sedlak
Is Tulsi a Panacea for Cancer Prevention and/or Therapy? An Evidence-Based Revisit, M. Shrinath Baliga, F. Fazal, R. Wilson, and R. Arora
Culinary Spices in Cancer Chemoprevention, J.R. Endres, I. Qureshi, A. Clewell, and A.G. Schauss
Bioactive Foods and Supplements in Cancer Prevention
Bioactive Foods in Cancer Prevention, R. Sharma and J. Katz
Curcumin-Mediated Cellular Responses in Chemical Carcinogenesis: In Vivo Studies, G.B. Maru, A.G. Ramchandani, G. Kumar, and R.Garg
Prunes and Plums in Health Promotion, F.M. Cordova and R.R. Watson
Cancer Preventive Phytochemicals from Southeast Asian Countries: In Vivo Activities and Underlying Molecular Mechanisms, A. Murakami
Mushroom-Derived Substances for Cancer Prevention and Treatment, N. Ruimi, N. Dotan, Y. Menachem, J. Bartuv-Tal, and J. Mahajna
Dietary Phytochemicals in Prevention and during Cancer Treatment, A.-R. Waladkhani
Effect of Phytochemicals on Stress Management and Mental Health, A.-R.Waladkhani
Fruits, Vegetables, and Their Extracts in Health of the Upper Gastrointestinal Tract, S. Bolourchi-Vaghefi
Significance of Processing for the Chemopreventive Potential of Tomato- Based Products, V.V. Mossine and T.P. Mawhinney
Glycemic Index, Glycemic Load, and Cancer Risk, H.G. Mulholland, L.J. Murray, and M.M. Cantwell
Cancers Specific, Targeted Therapies with Bioactive Foods and Their Products
Bioactive Foods and Extracts in Prostate Cancer Prevention, F.A. Yafi and W. Kassouf
Control of Prostate Cancer Proliferation and Gene Expression Using Herbal Supplements, J.M. Wu and T. Hsieh
Plant-Derived Antioxidants and Use in Prevention and Treatment of Prostate Cancer, C.M. Abersold and S. Bolourchi-Vaghefi
Cruciferous Vegetables and Their Components in the Prevention of Breast Cancer, S.E. Steck
The Role of Flavonoids in Fruits and Vegetables Related to Breast Cancer Prevention, C. Christie, N. Correa-Matos, L. Wright, J.A. Watkins, and A. Bouziane
Chemopreventive Properties of Ginseng Compounds on Colon Cancer, C.-Z. Wang and C.-S. Yuan
Effects of Pentacyclic Triterpenes from Olives on Colon Cancer, M.E. Juan and J.M. Planas
Fruit Phenolics in Colon Cancer Prevention and Treatment, M.A. Lea
Diet, Epigenetics, and Colonic Fermentation and Their Role in Colorectal Cancer, R.P. Arasaradnam and K.D. Bardhan
Alcohol Consumption and Risk of Colorectal Cancer, B.W.C. Bongaerts and M.P. Weijenberg
Plants Antioxidants and Lung Cancer Risk, A. Ruano-Raviña, M. Pérez-Ríos, and J.M. Barros-Dios
Epidemiologic Review of Head and Neck Cancers, Oral Precancers, and Dietary Risk Factors in India, M.