Bookedited by John A. Milner, Donato F. Romagnolo ; forewords by David S. Alberts, Maria Lluria-Prevatt, Scott M. Lippman.
Contents:
Monitoring the burden of cancer in the United States
Cancer biology and nutrigenomics
Cellular cancer processes and their molecular targets
Nutrigenetics: the relevance of polymorphisms
Diet and epigenetics
Nutrient signaling-protein kinase to transcriptional activation
Dietary energy balance, calorie restriction, and cancer prevention
Fiber and microbially generated active components
Gut microbiota, probiotics, prebiotics and colorectal cancer
Meats, protein and cancer
Saturated fatty acids and cancer
Conjugated linoleic acid and cancer
Cancer and n-3PUFAs: the translational connection
n-6 polyunsaturated fatty acids and cancer
Carotenoids
Vitamin A
Vitamin D and cancer chemoprevention
Folate
Selenium
Calcium and cancer
Iron and cancer
Zinc in cancer development and prevention
Cruciferous vegetables, isothiocyanates, indoles, and cancer prevention
Garlic and cancer prevention
Mammary and prostate cancer chemoprevention and mechanisms of action of resveratrol and genistein in rodent models
Cancer prevention by catechins, flavonols, and procyanidins
Mechanisms of action of isoflavones in cancer prevention
The anticarcinogenic properties of culinary herbs and spices
Cancer prevention with berries: role of athocyanins
Pomegranate
Alcohol and cancer: biological basis
Aryl hydrocarbon receptor-mediated carcinogenesis and modulation by dietary xenobiotic and natural ligands
Opportunities and challenges for communicating food and health relationships to American consumers.