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Food Factors for Cancer Prevention

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Cover of 'Food Factors for Cancer Prevention'

Table of Contents

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    Book Overview
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    Chapter 1 Diet and Cancer: Epidemiological Approaches
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    Chapter 2 Mechanisms of Chronic Disease Prevention
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    Chapter 3 Epidemiology of Vegetables and Fruits in Cancer Prevention
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    Chapter 4 Antimutagenesis and Cancer Prevention
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    Chapter 5 Multiple Mechanisms of Cancer Prevention by Phytochemicals: Interaction Between Cellular Proliferation and Endogenous Mutagens
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    Chapter 6 Diet and Cancer Prevention in the United States
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    Chapter 7 Biochemoprevention: A New Concept for Cancer Control
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    Chapter 8 Biochemical and Physiological Importance of Plant Polyphenols
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    Chapter 9 Studies on Functional Foods in Japan: State of the Art
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    Chapter 10 Free Radicals, Antioxidants, and Cancer
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    Chapter 11 Increased 8-Hydroxyguanine Repair Activity in Animal Livers and Human Leukocytes Induced by Oxidative Stress: Effects of Diet, Physical Exercise, and Cigarette Smoking
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    Chapter 12 Effects of Aging and Vitamin A Deficiency on DNA Damage
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    Chapter 13 Use of Mouse JB6 Cells to Identify Molecular Targets and Novel Agents for Prevention of Carcinogenesis
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    Chapter 14 Tumor Progression Accelerated by Oxygen Species and Its Chemoprevention
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    Chapter 15 Prevention of Chemically Induced Rat Carcinogenesis by Antioxidants: Focus on HTHQ
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    Chapter 16 Development of Medium-Term Bioassays for Detection of Chemopreventive Agents
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    Chapter 17 Preventive Effects of Various Antioxidants on Endogenous Liver Carcinogenesis in Rats Fed a Choline-Deficient, L-Amino Acid-Defined Diet
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    Chapter 18 Protective Role of Dietary Factors in Carcinogenesis of Digestive Organs
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    Chapter 19 Epidemiological Evidence for Prevention of Cancer and Cardiovascular Disease by Drinking Green Tea
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    Chapter 20 Tea Components and Cancer Prevention
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    Chapter 21 Mechanistic Considerations of the Inhibition of Carcinogenesis by Tea
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    Chapter 22 Inhibitory Effects and Toxicity of Green Tea Components for the Prevention of Gastrointestinal Carcinogenesis
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    Chapter 23 Anticarcinogenesis of Tea Polyphenols
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    Chapter 24 Mechanisms of (−)-Epigallocatechin Gallate and Green Tea in Inhibition of Carcinogenesis
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    Chapter 25 Tea as Antioxidant in Prevention of Lung Cancer
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    Chapter 26 Inhibitory Effects of Green Tea Infusion on In Vitro Invasion and In Vivo Metastasis of Mouse Lung Carcinoma Cells
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    Chapter 27 Antitumor-Promoting Effects of Tea Aqueous Nondialysates in Mouse Epidermal JB6 Cells
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    Chapter 28 Inhibitory Effect of Tea Extracts on the Formation of Heterocyclic Amines During Cooking of Hamburger
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    Chapter 29 Prophylactic Functions of Antioxidant Tea Polyphenols
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    Chapter 30 Antioxidative Activity Against Superoxide of Anticarcinogenic Tea-Leaf Catechins: Measurement by the Cypridina Chemiluminescence Method
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    Chapter 31 Stimulation of Leukocytes by Vegetable and Fruit Juices
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    Chapter 32 Formation of Thioproline, Effective as a Nitrite-Trapping Agent in the Human Body, in Various Cooked Foods
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    Chapter 33 Antimutagen Formation and Nitrite Scavenging by Unprocessed or Processed Fruit and Vegetable Fibers
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    Chapter 34 Anticancer Functions of Nondialyzable Extracts of Vegetables and Fruits
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    Chapter 35 Spinach Induces the Differentiation of Human Leukemia Cells
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    Chapter 36 Effects of Apple Pectin on Fecal Enzyme Activities and Prostaglandin E2 Levels in Azoxymethane-induced Rat Colon Carcinogenesis
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    Chapter 37 Some Phytochemicals and Related Compounds in Vegetables as Potent Inhibitors of Human DNA Topoisomerase II
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    Chapter 38 Anti-tumor Promoters from Edible Thai Plants: Isolation, Cancer Preventive Potential, and Action Mechanisms
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    Chapter 39 Chemoprevention of Oral and Colon Carcinogenesis by Natural Compounds Protocatechuic Acid, 1′-Acetoxychavicol Acetate, S-Methyl Methane Thiosulfonate, and Hesperidin from Vegetables and Fruits
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    Chapter 40 Enhancement by Indole-3-Carbinol of Liver and Thyroid Gland Neoplastic Development in a Rat Medium-Term Multiorgan Carcinogenesis Model
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    Chapter 41 Distribution of Carotenoids in Fruits and Vegetables as a Criterion for the Selection of Appropriate Chemopreventive Agents
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    Chapter 42 The Tomato Carotenoid Lycopene and Cancer
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    Chapter 43 Organoselenium and Organosulfur Phytochemicals from Genus Allium Plants (Onion, Garlic): Relevance for Cancer Protection
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    Chapter 44 The Role of Flavonoids and Garlic in Cancer Prevention
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    Chapter 45 Garlic Reduces Plasma Cholesterol in Hypercholesterolemic Men Maintaining Habitual Diets
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    Chapter 46 Inhibition Site of Methylallyl Trisulfide: A Volatile Oil Component of Garlic, in the Platelet Arachidonic Acid Cascade
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    Chapter 47 Antitumor-Promoting Activities of Ginsenoside Rg1 and Panax notoginseng
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    Chapter 48 Preventive Effects of Panax ginseng C. A. Meyer on Various Human Cancers
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    Chapter 49 Sesamin, a Multifunctional Factor for Prevention of Various Disorders Including Carcinogenesis
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    Chapter 50 Antioxidant and Antitumorigenic Properties of Curcumin
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    Chapter 51 Antitumorigenic Activity of Rosemary
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    Chapter 52 Effects of Capsaicin, a Major Pungent Principle in Hot Red Pepper, on Chemically Induced Carcinogenesis and Mutagenesis
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    Chapter 53 Antitumor Promoters from Plants Used as Condiments or Garnishes
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    Chapter 54 Cancer Chemoprevention with Everyday Food, Traditional Japanese Food, and Traditional Folk Medicines
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    Chapter 55 Bioactive Phenolic Compounds for Cancer Prevention from Herbal Medicines
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    Chapter 56 Structure-Activity Relationship of Antioxidant and Antitumor Polyphenols
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    Chapter 57 Abrus (A. precatorius L.) Leaf Extract as a Novel Antitumor Agent
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    Chapter 58 Antioxidative Defense System and Free Radical Scavenging Potentials of Cereals
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    Chapter 59 Natural Antioxidants from Oilseeds
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    Chapter 60 A Strong Antioxidant Found in Young Green Barley Leaves
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    Chapter 61 Antioxidative and Antigenotoxic Properties of Flavonoids from Beans (Phaseolus vulgaris L.)
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    Chapter 62 Photon Emission by Natural Radical Scavengers in the Presence of Active Oxygen Species
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    Chapter 63 Inhibition of Lipid Peroxidation and Radical Scavenging Effect of Anthocyanin Pigments Isolated from the Seeds of Phaseolus vulgaris L.
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    Chapter 64 Triterpene Saponins from Vigna unguiculata, Phaseolus vulgaris, Phaseolus coccineus, Canavalia gladiata, and Lupinus polyphyllus x arboreus: Their Structures, Antihepatotoxic Activities, and Antioxidative Inactivity
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    Chapter 65 Antitumor Peptidoglycan with New Carbohydrate Structure from Squid Ink
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    Chapter 66 Dietary Marine Algae and Their Antitumor Effects
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    Chapter 67 Antimutagenic, Antiinflammatory, and Potential Anticancer Substances from Marine Algae
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    Chapter 68 Effects of Miso in Reducing Risk of Liver and Gastric Tumors in Experimental Animals
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    Chapter 69 Food Factors from Fermented Foods: Isolation of Monascin, Ankaflavin, and Kojic Acid as Lipoxygenase Inhibitors from Beni-Koji and Koji
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    Chapter 70 Superoxide Radical Scavenging Activities of Wines, and Antioxidative Properties of Fractions Recovered from Merlot Wine Pomace
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    Chapter 71 Conjugated Linoleic Acid: An Anticarcinogenic Nutrient
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    Chapter 72 Intestinal Flora and Cancer Control: Inhibitory Effect of Oral Administration of Lactobacillus casei in a Model of Hepatic Metastasis of Rat
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    Chapter 73 Prophylactic Effect of a Lactobacillus casei Preparation on the Recurrence of Bladder Cancer
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    Chapter 74 Free Radical-Scavenging Effect of a Designed Antioxidant Drink: An Electron Spin Resonance Study
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    Chapter 75 Dynamics of Trace Elements and Metal-Dependent Enzymes in Stomach Cancer Patients
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    Chapter 76 Stomach Cancer and Mineral Intake
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    Chapter 77 Chemopreventive Effects of Magnesium Hydroxide on Colon Carcinogenesis
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    Chapter 78 Dietary Calcium and Vitamin D as Inhibitors of Colon and Breast Carcinogenesis
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    Chapter 79 A New Approach to the Treatment of Atopic Dermatitis: Antioxidant Vitamins and Atopic Dermatitis
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    Chapter 80 Effect of Dietary Paraquat on a Rat Mutant Unable to Synthesize Vitamin C
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    Chapter 81 Role of Supplemental Ascorbate on Regulation of Growth in Cultured Cells
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    Chapter 82 Physiological Role of Ascorbic Acid in Xenobiotic Metabolism and Protection Against Oxidative Stress
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    Chapter 83 Biological Antioxidants Under Oxidative Stress
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    Chapter 84 Vitamin E and Cancer Prevention: Methodological Aspects of Human Studies
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    Chapter 85 Inhibitory Effect of Vitamin E on Cellular Events Related to Lung Tumorigenesis in Mice
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    Chapter 86 Prevention of Breast Cancer in Acatalasemic Mice by Vitamin E Supplementation
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    Chapter 87 Protective Role of Vitamin E on Iron-Induced Nephrotoxicity and Carcinogenesis: A Model of Free Radical Pathology
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    Chapter 88 Evaluation of Oxidative Stress due to X-Irradiation: In Vivo ESR Studies
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    Chapter 89 Vitamin E and the Antioxidant Network: Protection of Human Low Density Lipoprotein from Oxidation
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    Chapter 90 Macrophages and Vitamin E
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    Chapter 91 Effect of α-Tocopherol on Expression of Intercellular Adhesion Molecule-1 and Vascular Adhesion Molecule-1 on Human Vascular Endothelial Cells
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    Chapter 92 Effects of Natural Antioxidants on the Activation of Transcription Factor NF-κB and p53
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    Chapter 93 Distribution and Biodiscrimination of α-Tocopherol Stereoisomers
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    Chapter 94 Scavenging of Singlet Oxygen by α-Tocopherol in Liposomes
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    Chapter 95 Free Radical-Scavenging Reactions of α-Tocopherol During the Peroxidation of Unsaturated Lipids
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    Chapter 96 Dietary Polyunsaturated Fatty Acids and Cancer: Epidemiological and Experimental Studies
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    Chapter 97 Effect of Dietary High-Oleic Safflower Oil on Chemically Induced Colon and Mammary Carcinogenesis
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    Chapter 98 Chemoprevention of Colon Cancer by Dietary Fatty Acids
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    Chapter 99 Trans Fatty Acids and Cancer
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    Chapter 100 Carcinogenesis and Metastasis Are Affected by Dietary n-6/n-3 Fatty Acids
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    Chapter 101 Growth Retardation in Human Cervical Dysplasia-Derived Cell Lines by β-Carotene
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    Chapter 102 Effects of High Dietary Fat and β-Carotene on Lung Carcinogenesis Induced by Diesel Exhaust Particles
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    Chapter 103 Significance of β-Carotene in Cancer
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    Chapter 104 Chemopreventive Potential of α-Carotene Against Mouse Liver and Lung Tumor Development: Comparison with β-Carotene and α-Tocopherol
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    Chapter 105 Potent Cancer Chemopreventive Activity of α-Carotene Against Carcinogenesis
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    Chapter 106 Carotenoids As a Food Factor for Cancer Prevention: Questions to Be Solved
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    Chapter 107 Bioavailability, Metabolism, and Possible Mechanism of Chemoprevention by Lutein and Lycopene in Humans
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    Chapter 108 Bioavailability of β-Carotene in Humans
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    Chapter 109 β-Carotene Metabolism and Cancer
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    Chapter 110 Carotenoid Antioxidant Chemistry
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    Chapter 111 Lycopene: A New Carotenoid Extracted from Tomatoes
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    Chapter 112 Antimutagenesis in Somatic Cells of Drosophila as Monitored in the Wing Spot Test
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    Chapter 113 Photocleavage of DNA by Chlorophylls and Porphyrins: Electron Transfer from Nucleic Acid Base to Dyes in the Singlet Excited States
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    Chapter 114 Inhibition by Chlorella of N-Methylnitrosourea-induced Aberrant Crypt Foci in Rat Colon
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    Chapter 115 Inhibitory Activity of Natural Chlorophylls on the Mutagenicity of 4-Nitroquinoline 1-Oxide and 3-Amino-1-Methyl-5H-Pyrido[4,3-b]indole in Drosophila
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    Chapter 116 Phytoestrogens and Prevention of Cancer
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    Chapter 117 Antioxidant Properties of Plant Flavonoids
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    Chapter 118 Specific Antimutagenicity of Flavonoids Against Dietary Carcinogen Trp-P-2
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    Chapter 119 Structure-Activity Relations of Flavonoids as Antimutagens Against Cooked Food Mutagens and Nitroarenes in the Salmonella Reversion Assay
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    Chapter 120 Antitumor-Promoting Activities of Dihydroflavonols from Kohki Tea, the Leaves of Engelhardtia chrysolepis
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    Chapter 121 Nutritional Benefits of Flavonoids
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    Chapter 122 Protective Effect of αG-Rutin on Oxidative Stress in Mice
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    Chapter 123 Effects of Flavonoids on Cell Cycle and Differentiation in Cancer Cells
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    Chapter 124 Kinetic Study of Free Radical-Scavenging Action of Flavonoids in Homogeneous and Aqueous Triton X-100 Micellar Solutions
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    Chapter 125 Effect of L-Carnosine on 8-OH Deoxyguanosine Release by H2O2 in 3Y1 Rat Embryo Fibroblasts
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    Chapter 126 Characterization of Antioxidative Peptides from Soybean Proteins
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    Chapter 127 Strategy of Chemical Modification to Free Radical Scavengers for Suppression of Hydrogen Peroxide-Induced Cytotoxicity
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    Chapter 128 Dietary Fiber and Fecal Characteristics in Humans and Animals
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    Chapter 129 Large Bowel Enlargement Induced by Dietary Fiber
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    Chapter 130 Role of Dietary Fiber in Experimental Diabetes Mellitus
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    Chapter 131 Interventional Trial for Colorectal Cancer Prevention in Osaka: An Introduction to Its Protocol
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Title
Food Factors for Cancer Prevention
Published by
Springer Japan, January 1997
DOI 10.1007/978-4-431-67017-9
ISBNs
978-4-43-167019-3, 978-4-43-167017-9
Editors

Hajime Ohigashi Ph.D., Toshihiko Osawa Ph.D., Junji Terao Ph.D., Shaw Watanabe M.D., Toshikazu Yoshikawa M.D.

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The data shown below were collected from the profiles of 2 tweeters who shared this research output. Click here to find out more about how the information was compiled.

Mendeley readers

The data shown below were compiled from readership statistics for 6 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 6 100%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 2 33%
Student > Ph. D. Student 1 17%
Student > Doctoral Student 1 17%
Student > Master 1 17%
Researcher 1 17%
Other 0 0%
Readers by discipline Count As %
Chemistry 2 33%
Agricultural and Biological Sciences 1 17%
Biochemistry, Genetics and Molecular Biology 1 17%
Psychology 1 17%
Pharmacology, Toxicology and Pharmaceutical Science 1 17%
Other 0 0%