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Functional Foods in Integrative Oncology (2nd Edition)

Paperback: 295 pages

Publisher: Food Science Publisher

Dimensions:  8.25 x 0.75 x 11 inches

Color version: $245

The book is the collective work of 39 scientists, 21 universities, medical organizations, and food organizations across the globe. Edited by Danik Martirosyan, PhD.

To learn more: Click here to visit our online site for the color version 

As an active member of Academic Society for Functional Foods and Bioactive Compounds you are eligable for 20% discount. 


This book presents innovative functional food ideas for managing chronic illnesses as well as their supporting research methods. The knowledge in this book can educate and influence health care practice, informing professionals of how foods can benefit 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 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.

This textbook, Functional Foods and Integrative Oncology, covers topics relevant to functional food components and their treatment of cancer, covering immune deficiency, amino acids, probiotics, immunomodulatory nutrients, cancer epigenome, epigenetic drugs, microRNA, tumorigenesis, fermented dairy products, phytochemicals, herbal medicine, medicinal mushrooms, anti-cancer therapeutics, ethnomedicine, apoptosis, cellular proliferation, functional food research and development, nutrigenomics, oncology, nanotechnology, and more. 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.

Book Chapters 

Chapter 1: Cancer therapy: Targeting epigenome by dietary phytomedicines

Chapter 2: Role of prebiotics and probiotics in therapy of gut cancer

Chapter 3: Effects of Fermented Dairy Products against Cancer, Pathogens and Other Health Issues

Chapter 4: Phytochemicals and Herbal Medicine in Oncology

Chapter 5: Medicinal Mushrooms for Cancer: Science and Practice

Chapter 6: Major cancers and functional foods

Chapter 7: Research and Development of Functional Foods for Specific Type of Cancer

Chapter 8: Nutrigenomics: Implications for Cancer Prevention

Chapter 9: Nutrigenomics and Cancer Prevention

Chapter 10: Therapeutic and Preventive Potential Of Functional Foods Specific to Cancer Prakash

Chapter 11: Burgeoning Application of Natural Product Based Anticancer Agents in Oncology Arem

Chapter 12: An Update on Molecular Targets of Spices Based Dietary Agents for Prevention and Therapy of Malignancies

**In order to get the most out of this edition, we recommend reading each chapter completely and to also review the summary paragraphs that conclude each chapter. These summaries lay out the main take-aways from the chapter and help to put the chapter as a whole into perspective.