Chapter 25. Folate and Vitamins B2, B6, and B12

  1. Prof. Dr. Siegfried Knasmüller2,
  2. Dr. David M. DeMarini3,
  3. Prof. Ian Johnson4 and
  4. Dr. Clarissa Gerhäuser5,6
  1. Philip Thomas and
  2. Michael Fenech

Published Online: 16 JUL 2009

DOI: 10.1002/9783527626588.ch25

Chemoprevention of Cancer and DNA Damage by Dietary Factors

Chemoprevention of Cancer and DNA Damage by Dietary Factors

How to Cite

Thomas, P. and Fenech, M. (2009) Folate and Vitamins B2, B6, and B12, in Chemoprevention of Cancer and DNA Damage by Dietary Factors (eds S. Knasmüller, D. M. DeMarini, I. Johnson and C. Gerhäuser), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. doi: 10.1002/9783527626588.ch25

Editor Information

  1. 2

    Medical University of Vienna, Department of Medicine I, Institute of Cancer Research, Borschkegasse 8a, 1090 Vienna, Austria

  2. 3

    U.S. Environmental Protection Agency, Environmental Carcinogenesis Division, Research Triangle Park, NC 27711, USA

  3. 4

    Institute of Food Research, Intestinal Biology and Health Programme, Norwich Research Park, Colney, Norwich NR4 7UA, UK

  4. 5

    German Cancer Research Centre (DKFZ), Toxicology and Cancer Risk Factors, Im Neuenheimer Feld 280, 69120 Heidelberg, Germany

  5. 6

    German Cancer Research Center, Division of Epigenomics and Cancer Risk Factors, Im Neuenheimer Feld 280, 69120 Heidelberg, Germany

Author Information

  1. CSIRO Human Nutrition, Gate 13, Kintore Avenue, Adelaide, BC 5000, Australia

Publication History

  1. Published Online: 16 JUL 2009
  2. Published Print: 25 MAR 2009

ISBN Information

Print ISBN: 9783527320585

Online ISBN: 9783527626588

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Keywords:

  • bioavailability;
  • breakage–fusion–bridge cycles;
  • folate;
  • homocysteine;
  • SAM synthesis;
  • polymorphism

Summary

This chapter contains sections titled:

  • Introduction

  • Physicochemical and Transport Properties

  • Bioavailability and Metabolism of Active Compounds

  • Mechanisms of Protection – In Vitro Studies

  • Results from Human Studies

  • Impact of Cooking, Processing, and Other Factors on Protective Properties

  • Conclusions

  • References