Описание: Part I: An overview of cancer and its mechanisms
Chapter 1. Cancer overview (impact of cancer worldwide, main causes of cancer, most common types of cancer, main treatments) (Seyed/Ana)
Chapter 2. Mechanisms involved in carcinogenesis (e.g. apoptosis) (Devi)
Part II: Functional foods/nutraceuticals as chemopreventive agents
(identification of molecular targets of nutraceuticals; synthetic analogues of chemopreventive agents, clinical trials already performed)
Chapter 3. Tomato (lycopene and β-carotene) (Monica Rosa)
Chapter 4. Aromatic plants (essential oils) (Tarun) Chapter 5. Bee propolis (caffeic acid phenethyl ester) (Kamal)
Chapter 6. Brown algae (fucoxanthin) (Muhammad Ajmal)
Chapter 7. Cruciferous vegetables (indole-3-carbinol, Isothiocyanates) (Luigi)
Chapter 8. Crustacea (carotenoids namely astaxanthin) (Renald)
Chapter 9. Curcuma (curcumin) (Kamal)
Chapter 10. Fruits and vegetables (flavonoids, namely quercetin and resveratrol; dietary fibers, carotenoids) (Davide)
Chapter 11. Garlic (allylsulfur compounds) (Ipek)
Chapter 12. Ginger (gingerols and 6-shogaol) (Sinem)
Chapter 13. Saffron (crocin) (Mahdi)
Chapter 14. Olive leaf (oleuropein) (Mahdi)
Chapter 15. Honey (Fazlullah)
Chapter 16. Soybeans and phyto-estrogen rich foods (genistein, daidzein) (Azadeh)
Chapter 17. Tea (catechins including (-)-epigallocatechin-3-gallate) (Hari)
Chapter 18. Yoghurt and fermented foods (probiotics) (Roja)
Part III: The role of nutrients in the prevention of cancer
Chapter 19. Vitamins (namely C, D, E) (Mirele)
Chapter 20. Minerals (namely selenium) (Antoni)
Chapter 21. Dietary fibers/beta-glucan (Maria)
Chapter 22. Omega-3 fatty acids (Dunja)
