Functional Food Textbook Volume 3: Cancer Biology and Dietary Factors
Series: Functional Food Science
Paperback: 250 pages
Publisher: Food Science Publisher
Product Dimensions: 8.5 x 0.6 x 11 inches
Average Customer Review: 4.7 out of 5 stars 8 customer reviews
This book is the collective work of 16 scientists, 13 universities
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Edited by Dr. Zhou JR (Harvard Medical School) and Dr. Martirosyan DM (FFC/FFI)
Scientists, public health experts, food producers, and food consumers from around the world have united to conduct functional foods research and respond to their outcomes. This research has benefitted the public with findings that can potentially aid in the treatment of serious illnesses, lessen pharmaceutical side effects, and decrease surgical costs.
This book presents innovative ideas for managing chronic illnesses as well as their supporting research methods. The knowledge in this book can educate and influence the practice of health care professionals, informing them of how certain foods may benefit their patients’ health. This issue showcases a portion of the wealth of contributions made in the field, and lays the foundation for a field of science that is continuing to expand, changing modern society’s relationship with medicine.
This cornerstone guide is written by intentionally recognized experts in the field of functional, medical, and bioactive foods. With more than 500 scientific references, this book provides scientists, medical doctors, nurses, professors, instructors teaching functional food courses, nutritionists, dietitians, food technologists, students majoring in food science related fields, and public health professionals with a comprehensive and modern examination of functional foods.
In this textbook, Cancer Biology and Dietary Factors, we have updated the knowledge of compounds found in functional foods that are relevant to the treatment of cancer, including xenobiotics, bioactive compounds, phytochemicals, heterocyclic amides, polycyclic aromatic hydrocarbons, acrylamides, antioxidants, isoflavones, resveratrol, sulforaphane, tannins, flavonoids, ellagic acid, Camellia sinensis, neoplasma, and anti-inflammatory agents.
Our editorial committee has included edited articles, figures, pictures, end-of-chapter summaries, test questions for each chapter, and a glossary of key words to enhance the learning experience for our readers. A PowerPoint series will be made available for readers who wish to follow an organized course based on this textbook.
This textbook will provide our readers with insights on cancer, science, and nutrition. It begins with a discussion of xenobiotic residues, which are present in food and cancer, and then moves on to a detailed discussion of the study and science of phytochemicals that are responsible for preventing cancer. Additional discussions delve into cancer biomarkers and strategies for early diagnosis, a variety of foods and their cancer-preventive properties, and various dietary factors that increase or decrease cancer risk.
In order to get the most out of this textbook, it is recommended to read each chapter thoroughly and review the summaries that are included after each chapter. These summaries have condensed the chapters into several main points and help the reader put the concepts into perspective. In addition, the reader should complete the end of chapter questions to maximize information retention. Both supplements will aid readers in studying and comprehending the material.
The alphabetized glossary at the end of the textbook provides definitions for terms that have been conveniently highlighted in the chapters.
This book is the collective work of 16 scientists, 13 universities, medical organizations, and food organizations across the globe.