Dietary Phytochemicals in Cancer Prevention and Treatment

  • American Institute for Cancer Research

Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 401)

Table of contents

  1. Front Matter
    Pages i-xvi
  2. Gary D. Stoner, Mark A. Morse
    Pages 13-23
  3. Rajesh Agarwal, Hasan Mukhtar
    Pages 35-50
  4. Chung S. Yang, Laishun Chen, Mao-Jung Lee, Janelle M. Landau
    Pages 51-61
  5. Robert Clarke, Leena Hilakivi-Clarke, Elizabeth Cho, Mattie R. James, Fabio Leonessa
    Pages 63-85
  6. Stephen Barnes, Jeff Sfakianos, Lori Coward, Marion Kirk
    Pages 87-100
  7. Matías A. Avila, José Cansado, K. William Harter, Juan A. Velasco, Vicente Notario
    Pages 101-110
  8. Selwyn A. Broitman, John Wilkinson IV, Sonia Cerda, Steven K. Branch
    Pages 111-130
  9. Pamela L. Crowell, A. Siar Ayoubi, Yvette D. Burke
    Pages 131-136
  10. Michael A. Lea
    Pages 147-154
  11. Michael J. Wargovich, Naoto Uda
    Pages 171-177
  12. Clement Ip, Donald J. Lisk
    Pages 179-187
  13. Johanna Dwyer
    Pages 189-198
  14. Jerianne Heimendinger, Daria Chapelsky
    Pages 199-206
  15. Mark Messina, Virginia Messina
    Pages 207-212
  16. John W. Finley
    Pages 213-220

About this book

Introduction

The sixth annual research conference of the American Institute for Cancer Research was held August 31 and September 1, 1995, at the Loews L'Enfant Plaza Hotel in Washing­ ton, DC. In view of the promising leads in the diet/nutrition and cancer research field, the conference was devoted to "Dietary Phytochemicals in Cancer Prevention and Treatment. " The number of sessions was increased over that in previous conferences in order to accommodate the topics of interest. The conference overview, entitled "Plants and Cancer: Food, Fiber, and Phytochemicals," provided a framework for the following sessions. In addition, the attendees were reminded that for several decades epidemiologists have noted a lower risk of lung, esophageal, stomach, and colon cancer in populations consuming diets high in fruits and vegetables. However, isolation and ingestion of individual protective factors are not the preferred action since the complexity of the food and the matrix in which nutritional factors are embedded are important. The individual sessions then provided more insight as to why eating fruits and vegetables is associated with a lower risk of cancer. The first of these sessions was on "Isothiocyanates" that induce both the Phase I and Phase II enzymes that increase detoxification and conjugation reactions, thus causing more rapid removal of any xenobiotic or carcinogen. Thus, less carcinogen is available for interaction with DNA or other critical cellular macromolecules.

Keywords

Colon DNA alcohol cancer cancer prevention chemistry enzymes isothiocyanates nutrition phenols phenotype plants prevention soy thiocyanates

Editors and affiliations

  • American Institute for Cancer Research
    • 1
  1. 1.USA

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4613-0399-2
  • Copyright Information Springer-Verlag US 1996
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-8034-4
  • Online ISBN 978-1-4613-0399-2
  • Series Print ISSN 0065-2598
  • About this book