Food Factors for Cancer Prevention

1. Front Matter

   Pages II-XV

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2. Application to Cancer Prevention

   1. Front Matter

      Pages 1-1

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   2. Diet and Cancer: Epidemiological Approaches

      • Shaw Watanabe, Mitsuru Kimira, Tomotaka Sobue

      Pages 3-8

   3. Mechanisms of Chronic Disease Prevention

      • John H. Weisburger

      Pages 9-13

   4. Epidemiology of Vegetables and Fruits in Cancer Prevention

      • H. Bas Bueno-de-Mesquita, Marga C. Ocké, Daan Kromhout

      Pages 14-20

   5. Antimutagenesis and Cancer Prevention

      • Delbert M. Shankel, L. A Mitscher

      Pages 21-25

   6. Multiple Mechanisms of Cancer Prevention by Phytochemicals: Interaction Between Cellular Proliferation and Endogenous Mutagens

      • Robert V. Cooney, Lawrence J. Mordan, Adrian Franke

      Pages 26-29

   7. Diet and Cancer Prevention in the United States

      • Peter Greenwald

      Pages 30-35

   8. Biochemoprevention: A New Concept for Cancer Control

      • Hoyoku Nishino

      Pages 36-38

   9. Biochemical and Physiological Importance of Plant Polyphenols

      • Toshihiko Osawa

      Pages 39-46

   10. Studies on Functional Foods in Japan: State of the Art

       • Soichi Arai

       Pages 47-51

3. Carcinogenesis and Its Inhibition: Experimental Approaches

   1. Front Matter

      Pages 53-53

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   2. Free Radicals, Antioxidants, and Cancer

      • Etsuo Niki

      Pages 55-57

   3. Increased 8-Hydroxyguanine Repair Activity in Animal Livers and Human Leukocytes Induced by Oxidative Stress: Effects of Diet, Physical Exercise, and Cigarette Smoking

      • Hiroshi Kasai, Shinya Asami, Raizo Yamaguchi, Takeshi Hirano

      Pages 58-62

   4. Effects of Aging and Vitamin A Deficiency on DNA Damage

      • Yoshihisa Nakano, Makoto Takenoshita, Mitsuharu Yabune, Makiko Katsura, Shigeo Takenaka, Ryoichi Yamaji et al.

      Pages 63-66

   5. Use of Mouse JB6 Cells to Identify Molecular Targets and Novel Agents for Prevention of Carcinogenesis

      • Joan L. Cmarik, Nancy H. Colburn

      Pages 67-76

   6. Tumor Progression Accelerated by Oxygen Species and Its Chemoprevention

      • Masuo Hosokawa, Kazumoto Nakai, Futoshi Okada

      Pages 77-81

   7. Prevention of Chemically Induced Rat Carcinogenesis by Antioxidants: Focus on HTHQ

      • Masao Hirose, Ryohei Hasegawa, Mitsuru Futakuchi, Hikaru Tanaka, Tokutaro Miki, Hideo Kaneko et al.

      Pages 82-87

   8. Development of Medium-Term Bioassays for Detection of Chemopreventive Agents

      • Shoji Fukushima, Nobuyasu Takada, Satoru Takahashi, Hideki Wanibuchi

      Pages 88-91

   9. Preventive Effects of Various Antioxidants on Endogenous Liver Carcinogenesis in Rats Fed a Choline-Deficient, L-Amino Acid-Defined Diet

      • Dai Nakae, Kazutoshi Tamura, Yozo Kobayashi, Hiroyuki Akai, Kohsuke Horiguchi, Toshifumi Tsujiuchi et al.

      Pages 92-97

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.

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

• Department of Food Science and Technology Faculty of Agriculture, Kyoto University, Kyoto, Japan

  Hajime Ohigashi

• Department of Applied Biological Sciences Faculty of Agriculture, Nagoya University, Aichi, Japan

  Toshihiko Osawa

• Lipid Science Laboratory, National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries, Ibaraki 305, Japan

  Junji Terao

• Nutrition and Epidemiology, Department of Agriculture, Tokyo University of Agriculture, Tokyo 156, Japan

  Shaw Watanabe

• First Department of Internal Medicine, Kyoto Prefectural University of Medicine, Kyoto 602, Japan

  Toshikazu Yoshikawa

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