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Bioactive compounds and cancer.


Bioactive compounds and cancer.

Ed. by John A. Milner and Donato F. Romagnolo.

Humana Press Inc.


824 pages



Nutrition and health


For health professionals, researchers, graduate students, and health officials, Milner (nutritional science, National Cancer Institute, Health and Human Services) and Romagnolo (nutritional and cancer biology, U. of Arizona) compile 33 chapters that describe laboratory and clinical findings on how nutrients function to influence cancer risk. Researchers from the US and Europe address the role of nutrition in cancer biology; the molecular action of bioactive food components and xenobiotics on cancer risk; the role of dietary components in cancer prevention and treatment, including macro-constituents, carotenoids, vitamins, minerals, fiber, fruits and vegetables, garlic, and herbs and spices; risks related to meats, fats, and alcohol; and nutrition education, with dietary recommendations that may reduce risk.

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Publication:SciTech Book News
Article Type:Book review
Date:Dec 1, 2010
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