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Food and cancer prevention : chemical and biological aspects / edited by K.W. Waldron, I.T. Johnson and G.R. Fenwick.

Waldron, K. (Added Author). Johnson, I. T. (Added Author). Fenwick, G. R. (Added Author).
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Electronic resources

Subject: Cancer > Nutritional aspects > Congresses.
Cancer > Prevention > Congresses.
Genre: Electronic books.

Record details

  • ISBN: 9781845698256
  • ISBN: 1845698258
  • Physical Description: 1 online resource (476 pages) : illustrations.
  • Publisher: Cambridge, England : Woodhead Publishing Limited, 2009.

Content descriptions

General Note: "The Proceedings of an International Conference sponsored by the Food Chemistry Group of the Royal Society of Chemistry, held at Norwich, UK September 13-16, 1992"--Title page verso.
Bibliography, etc. Note: Includes bibliographical references at the end of each chapters and index.
Formatted Contents Note: Front Cover; Food and Cancer Prevention: Chemical and Biological Aspects; Copyright Page; Preface; Table of Contents; PART 1: THE RELATIONSHlPS BETWEEN DIET AND CANCER IN HUMAN POPULATIONS; CHAPTER 1. FOOD: ITS ROLE IN THE ETIOLOGY OF CANCER; 1 INTRODUCTION; 2 MECHANISMS OF CARCINOGENESIS; 3 NUTRITION AND CANCER; 4 FOOD COMPONENTS AND CANCER; 5 CONCLUSIONS; REFERENCES; CHAPTER 2. INHIBITION OF CARCINOGENESIS BY NONNUTRIENT CONSTITUENTS OF THE DIET; INTRODUCTION; CONCLUSIONS; REFERENCES; CHAPTER 3. CONTRIBUTION OF EPIDEMIOLOGY IN ELUCIDATING THE ROLE OF FOODS IN CANCER PREVENTION; 1 ABSTRACT.
2 introduction3 epidemiologic studies; 4 dietary survey methods; 5 validity and reproducibility of dietary survey methods; 6 vegetables and fruits in relation to cancer; 7 what are the causal agents in vegetables and fruits?; 8 acknowledgement; references; chapter 4. diet and mammographic patterns: work in progress; 1 introduction; 2 methods; 3 results; 4 discussion; 5 acknowledgements; 6 references; chapter 5. workshop report: new developments in epidemiology; part 2: the occurrence and significance of carcinogens in foods.
CHAPTER 6. GENOTOXIC EFFECTS OF NlTROSAMlNES AND COOKED FOOD MUTAGENS IN VARIOUS ORGANS OF MICE AND THEIR MODIFICATION BY DlETARY FACTORS1 INTRODUCTION; 2 METHODS; 3 RESULTS; 4 CONCLUSIONS; ACKNOWLEDGEMENTS; REFERENCES; CHAPTER 7. INFLUENCE OF SUGAR-LINKED- AND DIALLYL-DITHIOCARBAMATES ON MUTAGENIC AND CARCINOGENIC N-NITROSO COMPOUNDS; INTRODUCTION; MATERIALS AND METHODS; DETERMINATIONS; RESULTS; CONCLUSIONS; CHAPTER 8. IN VITRO GENETIC TOXICOLOGY TESTING OF NATURALLY OCCURRING ISOTHIOCYANATES; 1 INTRODUCTION; 2 MATERIALS AND METHODS; 3 RESULTS; 4 DISCUSSION; REFERENCES.
CHAPTER 9. POSSIBLE CLASTOGENIC AND ANTICLASTOGENIC ACTIONS OF FERMENTED MILK ""NARINE""1 INTRODUCTION; 2 MATERIALS AND METHODS; 3 RESULTS AND DISCUSSION; REFERENCES; CHAPTER 10. INFLUENCE OF DIETARY FAT ON METABOLISM OF 2-AMINO-3-METHYL-3H-IMIDAZO[4,5-f] QUINOLINE (IQ); 1 INTRODUCTION; 2 MATERIALS AND METHODS; 3 RESULTS; 4 CONCLUSIONS; 5 REFERENCES; 6 ACKNOWLEDGEMENTS; CHAPTER 11. INFLUENCE OF DIET ON THE CONVERSION OF 2-AMINO-3-METHYL-3H-IMIDAZO [4,5-f] QUINOLINE (IQ) TO THE 7-KETO DERIVATIVE (7-OHIQ); 1 INTRODUCTION; 2 MATERIALS AND METHODS; 3 RESULTS; 4 CONCLUSIONS; 5 REFERENCES.
6 acknowledgementschapter 12. antimutagenic action of beta carotene, canthaxanthin and extracts of rosmarinus officinalis and melissa officinalis. genotoxicity of basil and tarragon oil; 1 introduction; 2. materials and methods; 3. results; 4. discussion and conclusions; references; chapter 13. nitrite-free meat curing systems and the n-nitrosamine problem; 1 introduction; 2 colour of cured meats and nitrite substitutes; 3 flavour of nitrite-cured and nitrite-free treated meats; 4 antimicrobial action of nitrite and its alternatives; 5 the n-nitrosamine problem.
Summary: Food and cancer prevention: Chemical and biological aspects is the first book to be published on this subject and represents the current state-of-the-art. It is interdisciplinary in scope and provides researchers from around the world with the opportunity to bring themselves up-to-date in this vital area. Food and cancer prevention: Chemical and biological aspects covers a topic which is attracting considerable attention and aims to promote constructive collaboration among clinicians, toxicologists, nutritionists, food scientists, epidemiologists and plant scientists worldwide. It is an essential reading for anyone involved in research in to this subject and will also be of interest to government departments, with a view to legislation, and food manufacturers producing functional, novel or health foods.
Source of Description Note: Print version record.

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