Functional Food Center


Functional Food Textbook Volume 5. Functional Foods in Integrative Oncology 

Scientists, public health experts, food producers, and food consumers from around the word have united to conduct research on functional foods. This research gives the public a more beneficial way to treat serious illness, lessen pharmaceutical side effects, and decrease surgical costs.

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.

This textbook will provide our readers with insights on cancer, science, and nutrition. It begins with a discussion on epigenetics in relation to cancer therapy. Other article discussions include how fermented dairy products like yogurt and kefir protect against cancer, how phytochemicals and herbal medicines can be used in oncology, and how medicinal mushrooms can be used to treat and prevent cancer.

In order to get the most out of this textbook, it is recommended to read each chapter thoroughly and review the summaries that are concluded 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 with 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 a collective work of 39 scientists, 21 universities, medical organizations, and food organizations across the globe.


Functional Foods and Cancer, Volume 5

Series: Functional Food Science

Paperback: 332 pages
Publisher: Food Science Publisher
ISBN-13: 978-1976255342
Product Dimensions: 8.5 x 0.6 x 11 inches
Average Customer Review: ***** 6 customer reviews

This book is a collective work of 39 scientists, 21 universities

Click here for more information about the book in Amazon.com

Edited by Dr. Zhou JR (Harvard Medical School) and Dr. Martirosyan DM (FFC/FFI)