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ISBN: 978-0-12-405205-5
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Preface
In the past few decades there have been major advances in our understanding of the etiology of disease and its causative mechanisms. Increasingly it is becoming evident that free radicals are contributory agents: either to initiate or propagate the pathology or add to an overall imbalance. Furthermore, reduced dietary antioxidants can also lead to specific diseases and preclinical organ dysfunction. On the other hand, there is abundant evidence that dietary and other naturally occurring antioxidants can be used to prevent, ameliorate, or impede such diseases. The science of oxidative stress and free radical biology is rapidly advancing, and new approaches include the examination of polymorphism and molecular biology. The more traditional sciences associated with organ functionality continue to be explored but their practical or translational applications are now more sophisticated.
However, most textbooks on dietary antioxidants do not have material on the fundamental biology of free radicals, especially their molecular and cellular effects on pathology. They also fail to include material on the nutrients and foods that contain antioxidative activity. In contrast, most books on free radicals and organ disease have little or no text on the use of natural antioxidants.
The series Oxidative Stress and Dietary Antioxidants aims to address the aforementioned deficiencies in the knowledge base by combining in a single volume the science of oxidative stress and the putative therapeutic use of natural antioxidants in the diet, its food matrix, or plants. This is done in relation to a single organ, disease, or pathology. These include cancer, addictions, immunology, HIV, ageing, cognition, endocrinology, pregnancy and fetal growth, obesity, exercise, liver, kidney, lungs, reproductive organs, gastrointestinal tract, oral health, muscle, bone, heart, kidney, and the central nervous system.
In the present volume, Cancer: Oxidative Stress and Dietary Antioxidants, holistic information is imparted within a structured format of two main sections:
Oxidative Stress and Cancer
Antioxidants and Cancer
The first section on Oxidative Stress and Cancer covers the basic biology of oxidative stress from molecular biology to physiological pathology. Topics include cancer of the breast, prostate, lung, and stomach as well as viral carcinogenesis and oxidative DNA damage. The second section, Antioxidants and Cancer , covers cellular and molecular approaches, genetic polymorphisms, herbs and spices, dietary antioxidants, vitamins, n-3 polyunsaturated fatty acids, the Indian blackberry, black chokeberries, broccoli bioactives, fern extract, polyphenols, resveratrol and lycopene, curcumin and curcumin analogs, cocoa, green tea polyphenols, quercetin, capsaicin, tocotrienols, pterostilbene, and iron. More scientifically vigorous trials are needed to ascertain the reported properties of many of these antioxidants and their extracts as well as the properties of agents that increase oxidative stress (pro-oxidants) and the development of cancers.
The series is designed for dietitians and nutritionists, food scientists, as well as health care workers and research scientists. Contributions are from leading national and international experts including those from world renowned institutions.
Professor Victor R. Preedy , Kings College, London
List of Contributors
Lucas Aidukaitis, CNA , Brigham Young University, Department of Microbiology and Molecular Biology, Provo, UT, USA
Jennifer L. Allensworth , PhD , Department of Surgery, Division of Surgical Sciences and Duke Cancer Institute, Duke University Medical Center, Durham, NC, USA
B. Andallu , MSc, PhD , Food Science and Nutrition Division, Sri Sathya Sai Institute of Higher Learning, Anantapur Campus, Anantapur, Andhra Pradesh, India
Farrukh Aqil , PhD , James Graham Brown Cancer Center and Department of Medicine, University of Louisville, Louisville, KY, USA
Vipin Arora , M.Pharm, PhD , University Institute of Pharmaceutical Sciences, UGC-CAS, Panjab University, Chandigarh, India
Khaled Aziz, MD , Medical Scientist Training Program, Mayo Graduate School, Mayo Clinic, College of Medicine, Rochester, MN, USA
Yasutaka Baba , MD, PhD , Department of Radiology, Graduate School of Medical and Dental Sciences, Kagoshima University, Kagoshima-city, Kagoshima, Japan
Yun-Jung Bae , Department of Food and Nutritional Sciences, Hanbuk University, Gyeonggi, Korea
Ankita Baveja , M.Pharm , University Institute of Pharmaceutical Sciences, UGC-CAS, Panjab University, Chandigarh, India
Marco Bisoffi , PhD , Chapman University Schmid College of Science and Technology, Biological Sciences, Biochemistry and Molecular Biology, Orange, CA, USA and University of New Mexico Health Sciences Center, Department of Biochemistry and Molecular Biology, School of Medicine Albuquerque, NM, USA
Robert Burky , MS , UCLA David Geffen School of Medicine, Department of Obstetrics and Gynecology, Los Angeles, CA, USA
David Bynum , School of Natural Sciences, Fairleigh Dickinson University, Teaneck, NJ, USA
Gloria M. Calaf , PhD , Instituto de Alta Investigacin, Universidad de Tarapaca, Arica, Chile and Center for Radiological Research, Columbia University Medical Center, New York, NY, USA
