Chemoprevention Of Cancer And Dna Damage By Dietary Factors Siegfried Knasmller by Siegfried Knasmüller, David M. Demarini, Ian Johnson, Clarissa Gerhäuser 9783527320585, 9783527626588, 352732058X, 3527626581 instant download after payment.

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 ComponentsContent:
Chapter 1 Molecular Mechanisms of Cancer Induction and Chemoprevention (pages 1–19): Helmut Bartsch and Dr. Clarissa Gerhauser
Chapter 2 Types and Consequences of DNA Damage (pages 21–33): Daniel T. Shaughnessy and Dr. David M. DeMarini
Chapter 3 Induction of DNA Damage and Cancer by Dietary Factors (pages 35–55): Wolfram Parzefall, Nina Kager and Prof. Dr. Siegfried Knasmuller
Chapter 4 Mechanisms of Chemoprevention, Antimutagenesis, and Anticarcinogenesis: An Overview (pages 57–72): Silvio De Flora, Carlo Bennicelli, Alessandra Battistella and Maria Bagnasco
Chapter 5 Antioxidants and Cancer: Fact and Fiction (pages 73–92): Andrew R. Collins and Alain Favier
Chapter 6 Xenobiotic Metabolism: A Target for Nutritional Chemoprevention of Cancer? (pages 93–108): Hansruedi Glatt
Chapter 7 Dietary Factors Regulate Metabolism of Carcinogens through Transcriptional Signaling Pathways (pages 109–120): Soona Shin and Thomas W. Kensler
Chapter 8 Endocrine?Related Cancers and Phytochemicals (pages 121–143): Johannes C. Huber and Johannes Ott
Chapter 9 Inflammation?Induced Carcinogenesis and Chemoprevention (pages 145–152): Hiroshi Ohshima, Susumu Tomono, Ying?Ling Lai and Noriyuki Miyoshi
Chapter 10 DNA Methylation (pages 153–162): Prof. Ian T. Johnson, Nigel J. Belshaw and Giles O. Elliott
Chapter 11 Prevention of Angiogenesis and Metastasis (pages 163–182): Tariq A. Bhat, Anil Mittal and Rana P. Singh
Chapter 12 Impact of Dietary Factors on the Immune System (pages 183–198): Alexa L. Meyer
Chapter 13 Epidemiological Studies (pages 199–208): Anthony B. Miller
Chapter 14 Methods Used for the Detection of Antimutagens: An Overview (pages 209–227): Armen Nersesyan, Miroslav Misik and Prof. Dr. Siegfried Knasmuller
Chapter 15 Methods to Determine Total Antioxidative Capacity and Oxidative DNA Damage (pages 229–244): Karl?Heinz Wagner, Miroslav Misik, Armen Nersesyan and Prof. Dr. Siegfried Knasmuller
Chapter 16 Measurement of Enzymes of Xenobiotic Metabolism in Chemoprevention Research (pages 245–261): Wolfgang W. Huber and Michael Grusch
Chapter 17 Methods for the Analysis of DNA Methylation (pages 263–276): Keith N. Rand and Peter L. Molloy
Chapter 18 Methods Used to Study Alterations of Cell Signaling and Proliferation (pages 277–289): Dr. Clarissa Gerhauser
Chapter 19 Methods for the Assessment of Antiangiogenic Activity (pages 291–301): Dr. Clarissa Gerhauser
Chapter 20 Nutrigenomics (pages 303–333): Jan Frank and Gerald Rimbach
Chapter 21 Preneoplastic Models and Carcinogenicity Studies with Rodents (pages 335–356): Veronika A. Ehrlich and Prof. Dr. Siegfried Knasmuller
Chapter 22 The Role of Nutrition in the Etiology of Human Cancer: Methodological Considerations Concerning Epidemiological Studies (pages 357–367): Heiner Boeing
Chapter 23 Carotenoids and Vitamin A (pages 369–383): M. Cristina Polidori and Wilhelm Stahl
Chapter 24 Selected Vitamins (pages 385–415): Pavel Kramata, Nanjoo Suh, Heide S. Cross, Thomas Nittke and Hong Jin Lee
Chapter 25 Folate and Vitamins B2, B6, and B12 (pages 417–433): Philip Thomas and Michael Fenech
Chapter 26 Micronutrients and Susceptibility to Cancer: Focus on Selenium and Zinc (pages 435–453): Dianne Ford and John Hesketh
Chapter 27 DNA Damage and Cancer Chemoprevention by Polyphenols (pages 455–482): Ajaikumar B. Kunnumakkara, Preetha Anand, Kuzhuvelil B. Harikumar and Bharat B. Aggarwal
Chapter 28 Antioxidant, Anti?Inflammatory, and Anticarcinogenic Effects of Ginger and Its Ingredients (pages 483–498): Hye?Kyung Na, Joydeb Kumar Kundu and Young?Joon Surh
Chapter 29 Tannins: Bioavailability and Mechanisms of Action (pages 499–508): Fulgencio Saura?Calixto and Jara Perez?Jimenez
Chapter 30 Selected Flavonoids (pages 509–545): Loic Le Marchand, Adrian A. Franke, Li?Shu Wang, Gary D. Stoner and Dr. Clarissa Gerhauser
Chapter 31 Phytoestrogens (pages 547–577): Alicja Mortensen, Sabine Kulling, Heidi Schwartz, Gerhard Sontag, Eric Laine, Christophe Hano and Frederic Lamblin
Chapter 32 Chemopreventive Properties of Coffee and Its Constituents (pages 579–594): Gernot Faustmann, Christophe Cavin, Armen Nersesyan and Prof. Dr. Siegfried Knasmuller
Chapter 33 Tea and Its Constituents (pages 595–633): Joshua D. Lambert, Chung S. Yang, Wentzel C. A. Gelderblom, Kareemah Gamieldien and Elizabeth Joubert
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
Chapter 35 Sulfides in Allium Vegetables (pages 663–684): Claus Jacob and Awais Anwar
Chapter 36 Glucosinolates and Cruciferous Vegetables (pages 685–698): L. Adele Boyd, Cris Gill, Tomas Borkowski and Ian Rowland
Chapter 37 Chlorophyll (pages 699–708): Hikoya Hayatsu, Tomoe Negishi and Sakae Arimoto?Kobayashi
Chapter 38 Dietary Fibers (pages 709–719): Philip J. Harris and Lynnette R. Ferguson
Chapter 39 Dietary Fiber Carbohydrates and their Fermentation Products (pages 721–729): Lynnette R. Ferguson and Philip J. Harris
Chapter 40 Lactobacilli and Fermented Foods (pages 731–747): Sabine Fuchs, Reinhard Stidl, Verena Koller, Gerhard Sontag, Armen Nersesyan and Prof. Dr. Siegfried Knasmuller
Chapter 41 Fatty Acids and Cancer Prevention (pages 749–760): Elizabeth K. Lund
Chapter 42 Protease Inhibitors (pages 761–767): Ann R. Kennedy