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Advances in Nutrition and Cancer 2 (Advances in Experimental Medicine and Biology) (v. 2) Overviews
The major scientific advancements in the study of nutrition and cancer in the last six years derive from the extensive use of molecular approaches to perform research in the nutritional field. Moreover, the fundamental observation of R. Doll and R. Peto (1981), which suggested that at least 35% of all cancers (with large differences among different tumors) might be prevented by dietary regimens, has been definitively confirmed by epidemiological studies. The molecular studies reported in this volume include all of the major aspects of investigation on human nutrition and malignant transformation. In the last decade a large number of compounds responsible for the biological activity of human foods has been identified and characterized. These molecules not only include important and well-known risk factors but, most promising, compounds, which might exert chemopreventive activity. Among them, antioxidants (such as vitamins, phenols, and lycopene) seem to play a critical role in reducing the risk of cancer at different anatomical sites, including colon, breast, and prostate malignancies. Other molecules, derived from fiber bacterial intestinal degradation (short fatty acids), are of interest, even if their importance has not been completely unraveled and is still the subject of debate.
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