BookMarja Mutanen, Anne-Maria Pajari, editors.
Contents:
Cruciferous vegetables and biological activity of isothiocyanates and indoles
Green leafy vegetables in cancer prevention
The role of tomato lycopene in cancer prevention
[Beta]-carotene and other carotenoids in cancer prevention
The role of alliums and their sulfur and selenium constituents in cancer prevention
Molecular mechanisms of chemoprevention with capsaicinoids for chili peppers
Influence of dietary soy isoflavones genistein and daidzein on genotoxicity and mammary carcinogenicity in rats exposed to the model carcinogen 7, 12-dimethylbenz[a]anthracene (DMBA)
The potential roles of seeds and seed bioactives on the prevention and treatment of breast and prostate cancer
Nuts as part of a whole diet approach to cancer prevention
Whole grains and their constituents in the prevention of colon cancer.