In recent years, evidence that diet is a major factor in the risk of developing cancer has continued to accumulate. Regulatory bodies, including the World Health Organisation, are seeking confirmation from researchers of the protective effects of fruits and vegetables, and of the links between diet and cancer. Comprehensive and international in content, Dietary Anticarcinogens and Antimutagens: Chemical and Biological Aspects includes topics as diverse as the health benefits of tea, wine and beer, through the prevention of various cancers, to the development of effective communication for healthy eating. The book is organised into sections covering: epidemiology of diet and cancer; mechanisms of DNA damage and repair; the body's various protective mechanisms; and experimental approaches to the study of diet and cancer, with particular emphasis on humans as subjects. Reporting on the latest research on mechanisms of cancer prevention by a variety of food components, this timely book will be of immense value to professionals in many disciplines including food science, biochemistry, cell and molecular biology, medicinal and pharmaceutical chemistry and epidemiology.
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