Natural Substances for Cancer Prevention

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.

PrefaceAuthorIntroductionChapter 1 Cancer-Preventive Substances in Green Vegetables1. Amaranth2. Asparagus3. Brassicaceae Vegetables4. Celery5. Chive6. Chinese Garlic and Scallion7. Leek8. SpinachChapter 2 Cancer-Preventive Substances in Fruit and Flower Vegetables9. Artichoke10. Bitter Gourd/Bitter Melon11. Cochinchin Gourd/Gac Fruit12. Eggplant13. Myoga Ginger14. Okra15. Pumpkin16. TomatoChapter 3 Cancer-Preventive Substances in Root Vegetables17. Carrot18. Garlic19. Onion20. Konjac/Moyu21. Potato22. Red Beet or Chard23. Sweet PotatoChapter 4 Cancer-Preventive Substances in Grains and Beans24. Adlay, Coixseed, or Job’s Tears25. Barley26. Buckwheat27. Common Beans28. Corn29. Foxtail Millet30. Mung Bean31. Oat32. SoybeanChapter 5 Cancer-Preventive Substances in Fruits33. Avocado34. Cherry35. Chestnut Rose36. Citrus Fruits37. Cranberry38. Fig Fruit39. Grape40. Guava41. Hawthorn Berry42. Jujube43. Kiwi Fruit44. Mango45. Papaya46. Persimmon47. Pomegranate48. Ume, Chinese Plum, or Japanese ApricotChapter 6 Cancer-Preventive Substances in Flavorings49. Chili Pepper50. Chinese Pepper51. Lemongrass52. Fennel53. Ginger54. Rosemary55. Star Anise56. ThymeChapter 7 Cancer-Preventive Substances in Beverages57. Coffee58. TeaChapter 8 Cancer-Preventive Substances in Mushrooms59. Bamboo Fungus or Veiled Lady Mushroom60. Golden Oyster Mushroom61. Jew’s Ear, Jelly Ear, or Judas’s Ear62. Lion’s Mane Mushroom63. Maitake or Signorina Mushroom and Chestnut Mushroom64. Mongolia Tricholoma65. Oyster Mushroom66. Pine Mushroom67. Princess Matsutake or Brazilian Mushroom68. Ringless Honey Mushroom69. Shiitake or Sawtooth Oak Mushroom70. Snow Fungus71. Split Gill Mushroom72. Straw Mushroom73. Winter Mushroom or EnokitakeChapter 9 Cancer-Preventive Substances in Seaweeds74. Alga Gloiopeltidis75. Chipolata Weed76. Dried Moss of Enteromorphites or Hutai77. Hijiki78. Kelp79. Kurome80. Laver or Nori81. Sea Mustard82. Umitoranoo Chapter 10 Cancer-Preventive Substances in Microalgae83. Chlorella84. Spherical Nostoc85. SpirulinaChapter 11 Cancer-Preventive Substances in Animal-Based Foods86. Fresh-Water Mussels87. Marine Mussels88. Hard Clam89. Other Clams90. Sepia Ink91. Calamari Ink92. Sea Cucumber93. Lollyfish Sea Cucumber Index of Latin Names for Functional ComestiblesIndex of English Names for Functional ComestiblesIndex of Acronyms

Jun-Ping Xu earned a PhD in pharmaceutical sciences and medicinal chemistry at the Tokyo University of Pharmacy and Life Sciences in Japan in 1988. He has worked at the Shanghai Institute of Pharmaceutical Industry and the Shanghai Institute of Materia Medica, Chinese Academy of Sciences. Dr. Xu currently works at the Cancer Research Institute and School of Molecular Sciences at Arizona State University, USA, as a research professor.