Natural Substances for Cancer Prevention explores in detail how numerous investigations in chemical biology and molecular biology have established strong scientific evidence demonstrating how the properties of naturally occurring bioactive chemicals hamper all stages of cancers (from initiation to metastasis).
Natural Substances for Cancer Prevention explores in detail how numerous investigations in chemical biology and molecular biology have established strong scientific evidence demonstrating how the properties of naturally occurring bioactive chemicals hamper all stages of cancers (from initiation to metastasis).
Jun-Ping Xu earned a PhD in pharmaceutical sciences and medicinal chemistry at the Tokyo University of Pharmacy and Life Sciences in Japan in 1988. He has worked at the Shanghai Institute of Pharmaceutical Industry and the Shanghai Institute of Materia Medica, Chinese Academy of Sciences. Dr. Xu currently works at the Cancer Research Institute and School of Molecular Sciences at Arizona State University, USA, as a research professor.
Inhaltsangabe
Preface Author Introduction Chapter 1 Cancer-Preventive Substances in Green Vegetables 1. Amaranth 2. Asparagus 3. Brassicaceae Vegetables 4. Celery 5. Chive 6. Chinese Garlic and Scallion 7. Leek 8. Spinach Chapter 2 Cancer-Preventive Substances in Fruit and Flower Vegetables 9. Artichoke 10. Bitter Gourd/Bitter Melon 11. Cochinchin Gourd/Gac Fruit 12. Eggplant 13. Myoga Ginger 14. Okra 15. Pumpkin 16. Tomato Chapter 3 Cancer-Preventive Substances in Root Vegetables 17. Carrot 18. Garlic 19. Onion 20. Konjac/Moyu 21. Potato 22. Red Beet or Chard 23. Sweet Potato Chapter 4 Cancer-Preventive Substances in Grains and Beans 24. Adlay, Coixseed, or Job's Tears 25. Barley 26. Buckwheat 27. Common Beans 28. Corn 29. Foxtail Millet 30. Mung Bean 31. Oat 32. Soybean Chapter 5 Cancer-Preventive Substances in Fruits 33. Avocado 34. Cherry 35. Chestnut Rose 36. Citrus Fruits 37. Cranberry 38. Fig Fruit 39. Grape 40. Guava 41. Hawthorn Berry 42. Jujube 43. Kiwi Fruit 44. Mango 45. Papaya 46. Persimmon 47. Pomegranate 48. Ume, Chinese Plum, or Japanese Apricot Chapter 6 Cancer-Preventive Substances in Flavorings 49. Chili Pepper 50. Chinese Pepper 51. Lemongrass 52. Fennel 53. Ginger 54. Rosemary 55. Star Anise 56. Thyme Chapter 7 Cancer-Preventive Substances in Beverages 57. Coffee 58. Tea Chapter 8 Cancer-Preventive Substances in Mushrooms 59. Bamboo Fungus or Veiled Lady Mushroom 60. Golden Oyster Mushroom 61. Jew's Ear, Jelly Ear, or Judas's Ear 62. Lion's Mane Mushroom 63. Maitake or Signorina Mushroom and Chestnut Mushroom 64. Mongolia Tricholoma 65. Oyster Mushroom 66. Pine Mushroom 67. Princess Matsutake or Brazilian Mushroom 68. Ringless Honey Mushroom 69. Shiitake or Sawtooth Oak Mushroom 70. Snow Fungus 71. Split Gill Mushroom 72. Straw Mushroom 73. Winter Mushroom or Enokitake Chapter 9 Cancer-Preventive Substances in Seaweeds 74. Alga Gloiopeltidis 75. Chipolata Weed 76. Dried Moss of Enteromorphites or Hutai 77. Hijiki 78. Kelp 79. Kurome 80. Laver or Nori 81. Sea Mustard 82. Umitoranoo Chapter 10 Cancer-Preventive Substances in Microalgae 83. Chlorella 84. Spherical Nostoc 85. Spirulina Chapter 11 Cancer-Preventive Substances in Animal-Based Foods 86. Fresh-Water Mussels 87. Marine Mussels 88. Hard Clam 89. Other Clams 90. Sepia Ink 91. Calamari Ink 92. Sea Cucumber 93. Lollyfish Sea Cucumber Index of Latin Names for Functional Comestibles Index of English Names for Functional Comestibles Index of Acronyms
