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Natural Substances for Cancer Prevention H 518 p. 18

Xu, Jun-Ping 　著

在庫状況お取り寄せ	お届け予定日 20日間
価格 \62,172（税込）

発行年月	2018年02月
出版社／提供元	CRC Press
出版国	アメリカ合衆国
言語	英語
媒体	冊子
装丁	hardcover
ページ数／巻数	518 p.
ジャンル	洋書／生命科学・医学／食品・栄養科学／栄養科学
ISBN	9780815365389
商品コード	1025521884
本の性格	学術書
新刊案内掲載月	2018年02月
商品URL	https://kw.maruzen.co.jp/ims/itemDetail.html?itmCd=1025521884

内容

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).
Accordingly, important goals for cancer prevention are the modification of our dietary habits and an increase in the intake of more anticancer-related natural substances. More significantly, the bioactive chemicals presented in the functional foods should be readily available, inexpensive, non-toxic, and nutritional.

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