Cancer : Oxidative Stress and Dietary Antioxidants

__Cancer: Oxidative Stress and Dietary Antioxidants__ bridges the trans-disciplinary divide and covers in a single volume the science of oxidative stress in cancer and then the potentially therapeutic usage of natural antioxidants in the diet or food matrix. The processes within the science of oxidative stress are described in concert with other processes such as apoptosis, cell signaling, and receptor mediated responses. This approach recognizes that diseases are often multifactorial and that oxidative stress is a single component of this. Oncologists, cancer researchers, and nutritionists are separated by divergent skills and professional disciplines that need to be bridged in order to advance preventative as well as treatment strategies. While oncologists and cancer researchers may study the underlying pathogenesis of cancer, they are less likely to be conversant in the science of nutrition and dietetics. On the other hand, nutritionists and dietitians are less conversant with the detailed clinical background and science of oncology. This book addresses this gap and brings each of these disciplines to bear on the processes inherent in the oxidative stress of cancer. * Nutritionists can apply information related to mitochondrial oxidative stress in one disease to diet-related strategies in another unrelated disease * Dietitians can prescribe new foods or diets containing anti-oxidants for conditions resistant to conventional pharmacological treatments * Dietitians, after learning about the basic biology of oxidative stress, will be able to suggest new treatments to their multidisciplinary teams * Nutritionists and dietitians will gain an understanding of cell signaling, and be able to suggest new preventative or therapeutic strategies with anti-oxidant rich foods Content: Front Matter , Page iii Copyright , Page iv Preface , Page ix , Victor R. Preedy List of Contributors , Pages xi-xiii , Lucas Aidukaitis, CNA, Jennifer L. Allensworth, B. Andallu, Farrukh Aqil, Vipin Arora, Khaled Aziz, MD, Yasutaka Baba, Yun-Jung Bae, Ankita Baveja, Marco Bisoffi, Robert Burky, David Bynum, Gloria M. Calaf, Rosa A. Canuto, MD, Maria G. Catalano, MD, Kanishka Chakraborty, Yin-Chiu Chen, Rong-Jane Chen, Chin-Wen Chi, Kanwaljit Chopra, Raffaella Coccia, et al. Chapter 1 - The Role of Oxidative Stress in Breast Cancer , Pages 3-14 , Gayathri R. Devi, Jennifer L. Allensworth, Myron K. Evans, Scott J. Sauer Chapter 2 - Oxidative Stress and Prostate Cancer , Pages 15-22 , Masaki Shiota, Akira Yokomizo, Seiji Naito Chapter 3 - Oxidative Stress in Lung Cancer , Pages 23-32 , Wei Sheng Joshua Loke, Mann Ying Lim, Craig R. Lewis, Paul S. Thomas Chapter 4 - Oxidative Stress and Stomach Cancer , Pages 33-40 , Hidekazu Suzuki, Toshihiro Nishizawa Chapter 5 - The Role of Oxidative Stress in Ovarian Cancer: Implications for the Treatment of Patients , Pages 41-50 , Matthew White, Joshua Cohen, Charles Hummel, Robert Burky, Ana Cruz, Robin Farias-Eisner Chapter 6 - Role of Oxidative Stress in Human Papillomavirus-Driven Cervical Carcinogenesis , Pages 51-61 , Cesira Foppoli, Raffaella Coccia, Marzia Perluigi Chapter 7 - Inflammation and Oxidative DNA Damage: A Dangerous Synergistic Pathway to Cancer , Pages 63-74 , Olga A. Martin, Somaira Nowsheen, Shankar Siva, Khaled Aziz, Vasiliki I. Hatzi, Alexandros G. Georgakilas Chapter 8 - Molecular Approaches Toward Targeted Cancer Therapy with Some Food Plant Products: On the Role of Antioxidants , Pages 77-89 , Anisur Rahman Khuda-Bukhsh, Santu Kumar Saha, Sreemanti Das Chapter 9 - Oxidative Stress and Antioxidant Herbs and Spices in Cancer Prevention , Pages 91-100 , R.I. Shobha, C.U. Rajeshwari, B. Andallu Chapter 10 - The Indian Blackberry (Jamun), Antioxidant Capacity, and Cancer Protection , Pages 101-113 , Farrukh Aqil, Radha Munagala, Jeyaprakash Jeyabalan, Thwisha Joshi, Ramesh C. Gupta, Inder P. Singh Chapter 11 - Preventive Effects of Broccoli Bioactives: Role on Oxidative Stress and Cancer Risk , Pages 115-126 , Patrizia Riso, Cristian Del Bo’, Stefano Vendrame Chapter 12 - Resveratrol and Lycopene in the Diet and Cancer Prevention , Pages 127-138 , Vipin Arora, Anand Kamal Sachdeva, Prathistha Singh, Ankita Baveja, Kanwaljit Chopra, Anurag Kuhad Chapter 13 - Iron, Oxidative Stress, and Cancer , Pages 139-149 , Mi-Kyung Sung, Yun-Jung Bae Chapter 14 - Role of Black Chokeberries in Breast Cancer: A Focus on Antioxidant Activity , Pages 151-157 , Beata Olas Chapter 15 - Curcumin, Oxidative Stress, and Breast Cancer , Pages 159-169 , Gloria M. Calaf Chapter 16 - Antioxidant Vitamins and Genetic Polymorphisms in Breast Cancer , Pages 171-182 , Daehee Kang, Sang-Ah Lee Chapter 17 - Dietary Antioxidants in Prostate Cancer , Pages 183-190 , Chris Hamilton, Lucas Aidukaitis, Pingguo Liu, Richard Robison, Kim O’Neill Chapter 18 - Curcumin Analogs, Oxidative Stress, and Prostate Cancer , Pages 191-202 , Alexandra M. Fajardo, Marco Bisoffi Chapter 19 - Oxidative Stress and Inflammatory Factors in Lung Cancer: Role of n-3 PUFAs , Pages 203-210 , Concetta Finocchiaro, Maurizio Fadda, Marina Schena, Maria G. Catalano, Marina Maggiora, Rosa A. Canuto, Giuliana Muzio Chapter 20 - Antioxidative Stress Actions of Cocoa in Colonic Cancer , Pages 211-221 , Sonia Ramos, Luis Goya, Maria Angeles Martín Chapter 21 - Green Tea Polyphenols and Reduction of Oxidative Stress in Liver Cancer , Pages 223-229 , Yasutaka Baba, Sadao Hayashi, Nanako Tosuji, Shunro Sonoda, Masayuki Nakajo Chapter 22 - Quercetin’s Potential to Prevent and Inhibit Oxidative Stress-Induced Liver Cancer , Pages 231-239 , Ming-Ta Sung, Yin-Chiu Chen, Chin-Wen Chi Chapter 23 - Capsaicin Mediated Oxidative Stress in Pancreatic Cancer , Pages 241-246 , Palika Datta, Kartick C. Pramanik, Sudhir Mehrotra, Sanjay K. Srivastava Chapter 24 - Tocotrienols in Pancreatic Cancer Treatment and Prevention , Pages 247-254 , Kanishka Chakraborty, Victoria Palau Ramsauer, William Stone, Koyamangalath Krishnan Chapter 25 - Fern Extract, Oxidative Stress, and Skin Cancer , Pages 255-264 , Concepción Parrado, Angeles Juarranz, Yolanda Gilaberte, Neena Philips, Salvador Gonzalez Chapter 26 - Skin Cancer, Polyphenols, and Oxidative Stress , Pages 265-270 , Neena Philips, Halyna Siomyk, David Bynum, Salvador Gonzalez Chapter 27 - Pterostilbene Protection and Bladder Cancer Cells , Pages 271-281 , Ying-Jan Wang, Rong-Jane Chen Index , Pages 283-294 Color Plates , Pages 1-15

Cancer: Oxidative Stress and Dietary Antioxidants bridges the trans-disciplinary divide and covers in a single volume the science of oxidative stress in cancer and then the potentially therapeutic usage of natural antioxidants in the diet or food matrix. The processes within the science of oxidative stress are described in concert with other processes such as apoptosis, cell signaling, and receptor mediated responses. This approach recognizes that diseases are often multifactorial and that oxidative stress is a single component of this.

Oncologists, cancer researchers, and nutritionists are separated by divergent skills and professional disciplines that need to be bridged in order to advance preventative as well as treatment strategies. While oncologists and cancer researchers may study the underlying pathogenesis of cancer, they are less likely to be conversant in the science of nutrition and dietetics. On the other hand, nutritionists and dietitians are less conversant with the detailed clinical background and science of oncology. This book addresses this gap and brings each of these disciplines to bear on the processes inherent in the oxidative stress of cancer.

• Nutritionists can apply information related to mitochondrial oxidative stress in one disease to diet-related strategies in another unrelated disease
• Dietitians can prescribe new foods or diets containing anti-oxidants for conditions resistant to conventional pharmacological treatments
• Dietitians, after learning about the basic biology of oxidative stress, will be able to suggest new treatments to their multidisciplinary teams
• Nutritionists and dietitians will gain an understanding of cell signaling, and be able to suggest new preventative or therapeutic strategies with anti-oxidant rich foods