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| Series Editor Introduction | p. v |
| Foreword | p. xiii |
| Foreword | p. xix |
| Preface | p. xxi |
| Contributors | p. xxvii |
| Understanding the Role of Nutrition in Health | |
| Monitoring the Burden of Cancer in the United States | p. 3 |
| Cancer Biology and Nutrigenomics | p. 25 |
| Cellular Cancer Processes and Their Molecular Targets for Nutritional Preemption of Cancer | p. 45 |
| Nutrigenetics: The Relevance of Polymorphisms | p. 71 |
| Diet and Epigenetics | p. 101 |
| Nutrient Signaling - Protein Kinase to Transcriptional Activation | p. 125 |
| Role of Dietary Bioactive Components in Cancer Prevention and/or Treatment: Macroconstituents | |
| Dietary Energy Balance, Calorie Restriction, and Cancer Prevention | p. 147 |
| Fiber and Microbially Generated Active Components | p. 165 |
| Gut Microbiota, Probiotics, Prebiotics and Colorectal Cancer | p. 181 |
| Meats, Protein and Cancer | p. 195 |
| Saturated Fatty Acids and Cancer | p. 213 |
| Conjugated Linoleic Acid and Cancer | p. 235 |
| Cancer and n-3PUFAs: The Translation Initiation Connection | p. 253 |
| n-6 Polyunsaturated Fatty Acids and Cancer | p. 275 |
| Role of Dietary Bioactive Components in Cancer Prevention and/or Treatment: Carotenoids, Vitamins and Minerals | |
| Carotenoids | p. 311 |
| Vitamin A | p. 335 |
| Vitamin D and Cancer Chemoprevention | p. 357 |
| Folate | p. 387 |
| Selenium | p. 411 |
| Calcium and Cancer | p. 449 |
| Iron and Cancer | p. 469 |
| Zinc in Cancer Development and Prevention | p. 497 |
| Role of Dietary Bioactive Components in Cancer Prevention and/or Treatment: Other Bioactive Food Components | |
| Cruciferous Vegetables, Isothiocyanates, Indoles, and Cancer Prevention | p. 535 |
| Garlic and Cancer Prevention | p. 567 |
| Mammary and Prostate Cancer Chemoprevention and Mechanisms of Action of Resveratrol and Genistein in Rodent Models | p. 589 |
| Cancer Prevention by Catechins, Flavonols, and Procyanidins | p. 613 |
| Mechanisms of Action of Isoflavones in Cancer Prevention | p. 633 |
| The Anticarcinogenic Properties of Culinary Herbs and Spices | p. 671 |
| Cancer Prevention with Berries: Role of Anthocyanins | p. 703 |
| Pomegranate | p. 725 |
| Alcohol and Cancer: Biological Basis | p. 735 |
| Aryl Hydrocarbon Receptor-Mediated Carcinogenesis and Modulation by Dietary Xenobiotic and Natural Ligands | p. 761 |
| Opportunities and Challenges for Communicating Food and Health Relationships to American Consumers | p. 783 |
| Subject Index | p. 797 |
| Table of Contents provided by Ingram. All Rights Reserved. |
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