Carcinogenic and Anticarcinogenic Food Components. Clinical and Functional Properties of Food Components Series (Electronic book text)

Anticarcinogenic food components have become the subject of interest of a relatively new cancer research field called cancer chemoprevention. Carcinogenic and Anticarcinogenic Food Components is designed to provide information on cancer promoting as well as cancer-preventing food components, indicating their contents in foods, biological activities, possible impact on human cancer risk, and practical implications for dietary recommendations and functional design. This volume concentrates on the effects of diet on human health, rather than on nutritive aspects of diet, and presents the multidisciplinary character of investigations on chemopreventive properties of food components.