BookMostafa I. Waly, Mohammad Shafiur Rahman, editors.
Summary: The high rate of urbanization and a steady increase in per capita income has improved the socio-economic status of people all over the world. This has resulted in drastic changes in their lifestyle and food consumption patterns, where traditional foods are being replaced with more ready-made junk foods with few servings of fresh vegetables and fruits. It has been postulated that industrialization has caused change in food choice, dietary pattern modification and resulted in a sedentary lifestyle. In addition, contaminated foods with unsafe microbes and chemical hazards are increasing. All of these events have resulted in an increased risk of cancer, the leading cause of mortality and morbidity worldwide. This book will provide a basic understanding of cancer, its risk factors, preventive measures, and possible treatments currently available, as well as identifying the different dietary factors that might synergize with a sedentary lifestyle in the etiology of cancer, and its prevention measure.
Contents:
Intro; Preface; Contents; Risk Factors for Cancer: Genetic and Environment; 1 Introduction; 2 Environmental Risk Factors; 2.1 Tobacco; 2.2 Alcohol; 2.3 Occupational Carcinogens; 2.4 Environmental Pollution; 3 Diet Risk Factor; 3.1 Food Contaminants; 3.2 Aflatoxins; 3.3 Chemicals and Pesticides; 3.4 Food Additives; 4 Genetic Predisposition; 5 Interrelationship of Genetic Risk and Environmental Risk Factors; 6 Awareness of Risk Factors; 7 Conclusion; References; Anticancer Potential of Dietary Polyphenols; 1 Introduction; 2 Properties of Polyphenols. 2 Cinnamon as a Cancer Prevention2.1 Species of Cinnamon; 2.2 Chemical and Phytochemical Composition of Cinnamon; 2.3 Medical Uses of Cinnamon; 2.3.1 Cinnamon in Disease and Infection Prevention; 2.3.2 Cinnamon and Cancer Treatment; 2.4 Mechanism of Action of Cinnamon Against Cancer; 2.4.1 Antioxidant Property; 2.4.2 Anti-inflammatory Activity; 2.4.3 Antimicrobial Activity; 2.4.4 Insulin Potentiating Activity; 2.5 Toxicity of Overdose; 3 Conclusion; References; Broccoli (Brassica oleracea) as a Preventive Biomaterial for Cancer; 1 Introduction; 2 Nutritional Composition of Broccoli. 3 Phytochemicals in Broccoli4 Anticancer Effects as Evidenced from Cell Line Studies; 5 Anticancer Effects as Evidence from Animal Trial; 6 Clinical Trials; 7 Conclusion; References; Garlic Preventive Effect on Cancer Development; 1 Introduction; 2 Medicinal Aspects of Allium Foods; 3 Anticancer Effects of Garlic; 4 Bioavailability of Garlic-Derived Compounds; 5 Garlic as a Phytochemical Agent; 6 Conclusion; References; Antioxidant and Health Properties of Beehive Products Against Oxidative Stress-Mediated Carcinogenesis; 1 Introduction; 2 Beehive Products and Cancer; 2.1 Honey; 2.2 Pollen. 3.2.6 Mediation of Cellular Signaling: Mitogen-Activated Protein Kinase (MAPK) Pathway Modulation3.2.7 Mediation of Cellular Signaling: Cell Cycle Arrest; 3.2.8 Mediation of Cellular Signaling: Apoptotic Pathway Induction; 3.2.9 Epigenetic Modifications; 3.2.10 Glycolytic Inhibition; 4 Adjunctive Therapy; 5 Conclusion; References; Natural Products and Their Benefits in Cancer Prevention; 1 Introduction; 2 Antioxidant Properties of Natural Plants; 3 Anticancer Properties of Selected Natural Products; 4 Conclusion; References; Cinnamon as a Cancer Therapeutic Agent; 1 Introduction.