Chemoprevention of Cancer and DNA Damage by Dietary Factors

Chemoprevention of Cancer and DNA Damage by Dietary Factors

Editor(s): Siegfried Knasmüller, David M. DeMarini, Ian Johnson, Clarissa Gerhäuser

Published Online: 16 JUL 2009

Print ISBN: 9783527320585

Online ISBN: 9783527626588

DOI: 10.1002/9783527626588

About this Book

This reference work provides a comprehensive overview of the field of dietary chemoprevention of cancer. It reviews the wide variety of dietary factors and mechanisms of anticarcinogenesis and antimutagenesis that have been identified in vitro and in animal and human studies. This volume covers the most recent molecular mechanism by which dietary antimutagens and anticarcinogens function, and also notes the needs for further research in this potentially important area of public health. It is a must-have reference for nutritional scientists, medicinal chemists, food scientists, biotechnologists, pharmacists, and molecular biologists working in academia or the pharmaceutical and food industries, as well as governmental and regulatory agencies concerned with nutrition and cancer. 

With a foreword by Bruce N. Ames.

Sections of the book:

● General Principles

● Experimental Models and Methods Used in Chemoprevention

● Selected Chemoprotective Dietary Factors and Components

Table of contents

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  1. Part One: General Principles

    1. Chapter 10

      DNA Methylation (pages 153–162)

      Prof. Ian T. Johnson, Nigel J. Belshaw and Giles O. Elliott

  2. Part Two: Experimental Models and Methods Used in Chemoprevention Studies

    1. Chapter 15

      Methods to Determine Total Antioxidative Capacity and Oxidative DNA Damage (pages 229–244)

      Karl-Heinz Wagner, Miroslav Mišík, Armen Nersesyan and Prof. Dr. Siegfried Knasmüller

  3. Part Three: Selected Chemoprotective Dietary Factors and Components

    1. Chapter 24

      Selected Vitamins (pages 385–415)

      Pavel Kramata, Nanjoo Suh, Heide S. Cross, Thomas Nittke and Hong Jin Lee

    2. Chapter 27

      DNA Damage and Cancer Chemoprevention by Polyphenols (pages 455–482)

      Ajaikumar B. Kunnumakkara, Preetha Anand, Kuzhuvelil B. Harikumar and Bharat B. Aggarwal

    3. Chapter 30

      Selected Flavonoids (pages 509–545)

      Loïc Le Marchand, Adrian A. Franke, Li-Shu Wang, Gary D. Stoner and Dr. Clarissa Gerhäuser

    4. Chapter 31

      Phytoestrogens (pages 547–577)

      Alicja Mortensen, Sabine Kulling, Heidi Schwartz, Gerhard Sontag, Eric Lainé, Christophe Hano and Frédéric Lamblin

    5. Chapter 32

      Chemopreventive Properties of Coffee and Its Constituents (pages 579–594)

      Gernot Faustmann, Christophe Cavin, Armen Nersesyan and Prof. Dr. Siegfried Knasmüller

    6. Chapter 33

      Tea and Its Constituents (pages 595–633)

      Joshua D. Lambert, Chung S. Yang, Wentzel C. A. Gelderblom, Kareemah Gamieldien and Elizabeth Joubert

    7. Chapter 34

      Protective Effects of Alcoholic Beverages and their Constituent (pages 635–661)

      Philipp Saiko, Akos Szakmary, Thomas Szekeres, Metka Filipic, Janja Plazar and Sakae Arimoto-Kobayashi

    8. Chapter 37

      Chlorophyll (pages 699–708)

      Hikoya Hayatsu, Tomoe Negishi and Sakae Arimoto-Kobayashi

    9. Chapter 40

      Lactobacilli and Fermented Foods (pages 731–747)

      Sabine Fuchs, Reinhard Stidl, Verena Koller, Gerhard Sontag, Armen Nersesyan and Prof. Dr. Siegfried Knasmüller

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