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Food Factors for Cancer Prevention

  • Hajime Ohigashi
  • Toshihiko Osawa
  • Junji Terao
  • Shaw Watanabe
  • Toshikazu Yoshikawa
Conference proceedings

Table of contents

  1. Front Matter
    Pages II-XV
  2. Application to Cancer Prevention

    1. Front Matter
      Pages 1-1
    2. Shaw Watanabe, Mitsuru Kimira, Tomotaka Sobue
      Pages 3-8
    3. John H. Weisburger
      Pages 9-13
    4. H. Bas Bueno-de-Mesquita, Marga C. Ocké, Daan Kromhout
      Pages 14-20
    5. Delbert M. Shankel, L. A Mitscher
      Pages 21-25
  3. Carcinogenesis and Its Inhibition: Experimental Approaches

    1. Front Matter
      Pages 53-53
    2. Yoshihisa Nakano, Makoto Takenoshita, Mitsuharu Yabune, Makiko Katsura, Shigeo Takenaka, Ryoichi Yamaji et al.
      Pages 63-66
    3. Masuo Hosokawa, Kazumoto Nakai, Futoshi Okada
      Pages 77-81
    4. Masao Hirose, Ryohei Hasegawa, Mitsuru Futakuchi, Hikaru Tanaka, Tokutaro Miki, Hideo Kaneko et al.
      Pages 82-87
    5. Shoji Fukushima, Nobuyasu Takada, Satoru Takahashi, Hideki Wanibuchi
      Pages 88-91
    6. Dai Nakae, Kazutoshi Tamura, Yozo Kobayashi, Hiroyuki Akai, Kohsuke Horiguchi, Toshifumi Tsujiuchi et al.
      Pages 92-97
    7. Hideki Mori, Takuji Tanaka, Shigeyuki Sugie, Naoki Yoshimi, Toshihiko Kawamori, Yoshinobu Hirose et al.
      Pages 98-102
  4. Green Tea

    1. Front Matter
      Pages 103-103
    2. Onno Korver
      Pages 109-112
    3. Chung S. Yang, Guang-Yu Yang, Mao-Jung Lee, Laishun Chen
      Pages 113-117
    4. Tetsuro Yamane, Hirohisa Nakatani, Hirohiko Matsumoto, Yasushi Iwata, Toshio Takahashi
      Pages 118-121
    5. Jen-Kun Lin, Yu-Chih Liang, Yen-Chou Chen, I-Ming Juan, Shoei-Yn Lin-Shiau
      Pages 122-126
    6. Masami Suganuma, Sachiko Okabe, Masumi Oniyama, Naoko Sueoka, Tomoko Kozu, Atsumasa Komori et al.
      Pages 127-129
    7. Fung-Lung Chung, You Xu, Chang-Lian Jin, Mingyao Wang
      Pages 130-133
    8. Mamoru Isemura, Masaki Sazuka, Hirokazu Imazawa, Tsutomu Nakayama, Tadataka Noro, Yoshiyuki Nakamura et al.
      Pages 134-137
    9. Yoshiyuki Nakamura, Ichiro Kawase, Seiji Harada, Michiaki Matsuda, Takeshi Honma, Isao Tomita
      Pages 138-141
    10. Naohide Kinae, Michiyo Furugori, Hitomi Takemura, Mayumi Iwazaki, Kayoko Shimoi, Keiji Wakabayashi
      Pages 142-146
    11. Nobutaka Suzuki, Hideo Hatate, Toshiaki Itami, Yukinori Takahashi, Itaro Oguni, Norio Kanamori et al.
      Pages 152-155
  5. Fruit and Vegetables

    1. Front Matter
      Pages 157-157
    2. Masatoshi Yamazaki, Hiroshi Ueda
      Pages 159-161
    3. Kaew Kangsadalampai, Chaniphun Butryee, Prapasri Laohavechvanich
      Pages 166-169
    4. Kazuki Shinohara, Kong Zwe-Ling, Masuko Kobori
      Pages 170-173
    5. Masuko Kobori, Hiroshi Shinmoto, Tojiro Tsushida, Kazuki Shinohara
      Pages 174-177
    6. Kenji Tazawa, Hideo Okami, Iwao Yamashita, Yasuharu Ohnishi, Kyoichi Kobashi, Masao Fujimaki
      Pages 178-181
    7. Makoto Miyahara, Masaru Kawasaki, Hiroshi Akiyama, Takao Narui, Masatake Toyoda, Toru Okuyama et al.
      Pages 182-187
    8. Hajime Ohigashi, Akira Murakami, Yoshimasa Nakamura, Koichi Koshimizu
      Pages 188-193
    9. Frederick Khachik, Zohar Nir, Rodney L. Ausich, Andrea Steck, Hanspeter Pfander
      Pages 204-208
    10. Joseph Levy, Michael Danilenko, Yoav Sharoni
      Pages 209-212
  6. Spices

About these proceedings

Introduction

Chemoprevention is currently regarded as one of the most promising avenues for the control of cancer, with human epidemiological and animal studies indicating that the risk of cancer may be modified by changes in diet. Over 100 papers are collected in this volume, the proceedings of the International Conference on Food Factors: Chemistry and Cancer Prevention, held in Hamamatsu, Japan, in December 1995. Special emphasis is placed on chemical, biological, and molecular properties of phytochemicals in teas, fruit, vegetables, herbs, and spices, and on their potential for cancer prevention. Also discussed are the cancer-preventive effects of vitamins, lipids, carotenoids, flavonoids, and other components of diet. The findings presented here will be invaluable to all who are interested in diet and cancer prevention, and especially to biochemists, pharmacologists, food scientists, and nutritionists.

Keywords

Food factors Vitamin Vitamin C Vitamin E antioxidants cancer cancer prevention cereals chemistry dietary components phenols photochemicalsm

Editors and affiliations

  • Hajime Ohigashi
    • 1
  • Toshihiko Osawa
    • 2
  • Junji Terao
    • 3
  • Shaw Watanabe
    • 4
  • Toshikazu Yoshikawa
    • 5
  1. 1.Department of Food Science and Technology Faculty of AgricultureKyoto UniversityKyotoJapan
  2. 2.Department of Applied Biological Sciences Faculty of AgricultureNagoya UniversityAichiJapan
  3. 3.Lipid Science Laboratory, National Food Research InstituteMinistry of Agriculture, Forestry and FisheriesIbaraki 305Japan
  4. 4.Nutrition and Epidemiology, Department of AgricultureTokyo University of AgricultureTokyo 156Japan
  5. 5.First Department of Internal MedicineKyoto Prefectural University of MedicineKyoto 602Japan

Bibliographic information