Functional Foods in Cancer Prevention and Therapy

Functional Foods in Cancer Prevention and Therapy presents the wide range of functional foods associated with the prevention and treatment of cancer. In recent decades, researchers have made progress in our understanding of the association between functional food and cancer, especially as it relates to cancer treatment and prevention. Specifically, substantial evidence from epidemiological, clinical and laboratory studies show that various food components may alter cancer risk, the prognosis after cancer onset, and the quality of life after cancer treatment. The book documents the therapeutic roles of well-known functional foods and explains their role in cancer therapy. The book presents complex cancer patterns and evidence of the effective ways to control cancers with the use of functional foods. This book will serve as informative reference for researchers focused on the role of food in cancer prevention and physicians and clinicians involved in cancer treatment. Discusses the role of functional foods in cancer therapy Presents research-based evidence of the role of herbs and bioactive foods in cancer treatment and prevention Provides the most current, concise, scientific information regarding the efficacy of functional foods in preventing cancer and improving the quality of life Explores antioxidants, phytochemicals, nutraceuticals, herbal medicine and supplements in relation to cancer prevention and treatment Contains a clinical approach to the use of functional foods to prevent and treat cancer Emphasizes the role and mechanism of functional foods, including the characterization of active compounds on cancer prevention and treatment Cover Functional Foods in Cancer Prevention and Therapy Copyright Contributors Author biographies 1 Natural remedies and functional foods as angiogenesis modulators Angiogenesis definition and background Molecular mechanism of angiogenesis Screening methods of angiogenesis modulators Natural angiogenesis modulators Concluding remarks and future perspective References 2 Targeted cancer therapy with bioactive foods and their products Introduction Pathophysiology of cancer Classification of anticancer bioactive foods Classification of anticancer bioactive foods based on origin Anticancer bioactive foods of plant origin Anticancer bioactive foods of animal origin Anticancer bioactive foods of microbial origin Classification of anticancer bioactive foods based on the mechanism of action Antimetastatic bioactive foods Antiproliferative bioactive foods Bioactive foods inducing apoptosis Antiangiogenic bioactive foods Anticancer bioactive foods scavenging free radicals Anticancer bioactive foods inhibiting matrix metalloproteinases Anticancer bioactive foods inducing DNA methylation Classification based on the chemical nature of anticancer bioactive food components Anticancer bioactive foods with phenolic components Anticancer bioactive foods with flavonoid components Anticancer bioactive foods with carotenoid components Anticancer bioactive foods with saponin components Anticancer bioactive foods with fatty acid components Anticancer bioactive foods with sulforaphane components Anticancer bioactive foods with dietary fiber components Conclusion References 3 Natural compounds and anticancer effects: The whole is greater than the sum of its parts Cancer research Anticancer products from nature Main natural cancer therapeutics Tubulin-binding agents Topoisomerase inhibitors Other drugs from natural sources Cancer prevention or natural chemopreventive agents An example of synergistic interaction Conclusion References 4 Relationship between functional food and tumor metabolism Introduction: Functional foods Functional foods exert their beneficial effects mostly through cellular metabolism Metabolic dysregulation in tumor cells Tumor metabolism: Glycolysis and acidosis Tumor metabolism: Mitochondria and altered TCA cycle fate Functional foods: Metabolic reprogramming in tumor cells and emerging concepts in therapeutic strategies Conclusion References 5 Adiponectin-enhancing dietary constituents in cancer prevention Introduction Inflammation in carcinogenesis Antiinflammatory adiponectin and allied compounds Omega-3 PUFAs and adiponectin Conclusion References 6 Lentils (Lens culinaris L.): A candidate chemopreventive and antitumor functional food Introduction Anticancer chemical constituents of lentils High polar phytochemicals Polyphenols Proteins and bioactive peptides Lectins Defensin Protease inhibitors Phytosterols Saponins Medium polar phytochemicals Flavonoids Less polar phytochemicals Squalene Insoluble lentils products Fibers Phytic acid (hexaphosphorylated inositol, IP6) Epidemiological evidence on the chemopreventive potential of lentils Experimental evidence In vivo studies In vitro studies Remarks and conclusions References 7 Evidence for anticancer properties of honey with emphasis on mechanistic overview Introduction Chemistry of honey Pharmacological uses of honey Honey stimulates the immune system Honey as antioxidants Honey as antiinflammatory agents Antimutagenic effects of honey Antiapoptotic effects of honey Antiproliferative effects of honey Conclusion References 8 Curcumin in cancer prevention and therapy Introduction Carcinogenesis, chemoprevention, and plant-derived products Curcumin: A super magical chemopreventive and therapeutic agent Hallmarks of cancer and molecular targets for chemoprevention and treatment Cell cycle and curcumin Cell death (apoptosis) and curcumin Molecular mechanisms of curcumin action Mitochondrial activation Caspase activation Oxidative stress Direct DNA damage P53/p21 pathway NF-κB and AP-1 signaling pathways Akt (protein kinase B) pathway STAT signaling Nrf2 signaling β-Catenin Growth factors Enzymes Ornithine decarboxylase Thioredoxin reductase COX and LOX Protein kinase Proteasome Effect of curcumin on normal cells Resistance to conventional chemotherapy Conclusion References 9 Usefulness of grape seed polyphenols in the prevention of skin cancer: A mini review Introduction Grape seed and their polyphenols Grape seed polyphenols are effective in prevention of cancer Grape seed polyphenols are effective in preventing UV-induced skin carcinogenesis Conclusion References 10 Indian herbal medicine and their functional components in cancer therapy and prevention Introduction Turmeric (Curcuma longa) Bioactive compounds in turmeric Curcumin in cancer prevention Ginger (Zingiber officnale Roscoe) Anticancer properties Tamarind (Tamarindus indica L.) Onion (Allium cepa L.) and garlic (Allium sativum L.) Moringa (Moringa oleifera Lam) Neem (Azadirachta indica) Pomegranate (Punica granatum) Amla (Phyllanthus emblica L.) Sugar beet (Beta vulgaris) Bitter gourd (Momordica charantia) Future research needed References Further reading 11 Antioxidant phytochemicals in cancer prevention and therapy-An update Introduction Cancer: Public health burden and ACM Cancer and oxidative stress Antioxidant phytochemicals (APH) APH in cancer prevention APH in cancer therapy Metabolic fate of APH APHs as prooxidants Conclusion Acknowledgments References Further reading 12 Prooxidant anticancer activity of plant-derived polyphenolic compounds: An underappreciated phenomenon Introduction Cancer chemoprevention and polyphenols A copper-mediated prooxidant anticancer mechanism of polyphenols Oxidative DNA breakage induced by polyphenols in the presence of copper ions in vitro Polyphenols mobilize nuclear copper to mediate prooxidant DNA damage Inducing high copper levels in lymphocytes leads to increase in polyphenol-induced DNA breakage Polyphenol induced cell death in cancer cells occur through mobilization of intracellular copper and generation of ROS Copper-mediated prooxidant anticancer action of polyphenols is augmented at acidic pH microenvironment associated with tumors Making sense of the prooxidant action of polyphenols Conclusion References 13 Plant-based products in cancer prevention and treatment Introduction Cancer and oxidative stress Antioxidant therapeutics in cancer Phytochemicals as anticancer therapeutics Cellular mechanism of actions of phytochemicals Nutraceuticals as anticancer therapy Therapeutic efficacy and purification of anticancer phytochemicals Development and use of synthetic analogs to plant-derived substances Conclusion References Further reading 14 Overview of probiotics in cancer prevention and therapy Introduction General health benefits of probiotics Probiotics in immune modulation Probiotics, Helicobacter pylori, and stomach cancer General influence of gut microbiome on cancer Probiotics in colorectal cancer Probiotics and upper body cancers Delivery systems for probiotics Dairy-based probiotic foods Meat-based probiotic foods Plant-based probiotic yogurt Encapsulation of probiotics for better delivery Plant-based, nondairy probiotic foods Conclusion References Further reading 15 Plant-derived functional foods with chemopreventive and therapeutic potential against breast cancer: A review of the precl ... Introduction Antioxidant and genoprotective effects of phytochemicals Possible targets of phytochemicals in breast cancer cell signaling Cell cycle Apoptosis Angiogenesis Cancer stem cells Epigenome Anticancer properties of plant-derived functional foods in preclinical breast cancer research In vitro studies In vivo studies Epidemiological and clinical breast cancer studies Discussion and future directions Conclusion Acknowledgment References 16 Complementary and alternative medicine (CAM) in head and neck malignancy and its impact on treatment Introduction Reasons for use of CAM Types of CAM-Natural products Mind body practices Acupuncture CAM and pain Selected randomized control trials for CAM in head and neck Application of CAM in head and neck malignancy Effects of CAM on head and neck malignancy treatment Integration of CAM in tertiary hospital Conclusion References Further reading 17 Targeting cancer stem cells with phytoceuticals for cancer therapy Introduction CSC generation Targeting signaling pathways of CSCs Wnt/β-catenin signaling Sonic hedgehog signaling Notch signaling KRAS signaling Targeting the CSC niche CSCs in hypoxia CSCs in perivascular niche CSCs in inflammatory niche CSCs in tumor stromal tissue niche CSCs and therapy resistance Phytoceuticals and their analogues with the potential to target CSCs Curcumin Resveratrol Epigallocatechin gallate (EGCG) Isoflavones Sulforaphane Conclusion and future perspectives References 18 Nutrigenomics and functional food: Implications for cancer prevention and treatment Nutrigenomics and functional food Nutrigenomic and functional foods: Cancer prevention Nutrigenomic and functional foods: Cancer treatment Final considerations References Further reading 19 Harnessing personalized nutrigenomics for cancer prevention and treatment through diet-gene interaction Introduction The emerging field of nutrigenomics Nutrient-gene interactions Interaction of diets and genes in cancers Impact of dietary modification in cancer Glycemic index and cancer risk Nutritional epigenomics Dietary factors, cancer prevention, and treatment: Preclinical and clinical studies Conclusion References 20 Functional foods in cancer prevention and therapy: Recent epidemiological findings Introduction Foods and dietary components for possible associations with increasing cancer risk Functional foods and their role in cancer Polyphenols and carotenoids Curcumin Lycopene Isoflavone Green tea Mushrooms Fiber Dietary fat High protein diet Vitamin and minerals Multivitamins Vitamin D and calcium B Vitamins Future perspective of functional foods in cancer management, especially in children and aged people Conclusion References 21 Food and nutrition in cancer survivors: LONGLIVE® lifestyle-Current guidelines and mechanisms Introduction Why are safe foods needed in cancer survival? What is the LONGLIVE lifestyle for survivors? Cancer-causing food additives Carcinogenic chemicals Food exposure to ionized radiation causes cancer Contaminated foods with bacteria and viruses Cancers of genetic origin Physiological factors cause cancer Endocrine and hormonal changes Immune deficiency and immunity dysfunction Obesity and foods Discipline, positive thoughts, healthy rules, diet control, and good behavior Cancer causing contaminants in foods: FDA and ACI guidelines Regulatory guidelines by federal, governmental, or international agencies for cancer survivors WHO guidelines on foods USDA Food Safety and Inspection Service ACS guidelines for cancer survivors ACI guidelines for cancer prevention ADA guidelines to cancer survivors and eating plan NCI guidelines on the role of phytochemicals and nutraceuticals: Diet and nutrition in the development of cancer American Institute of Cancer Research Guidelines on cancer AICR guidelines on clean foods to cancer survivors AICR guidelines: Cancer prevention and cancer risk reduction National Institute of Nutrition Guidelines on cancer prevention Emerging role of healthy diet and LONGLIVE lifestyle for cancer survivors Diet and nutrition's impact on carcinogenesis at the molecular level Scientific basis Mechanisms Free radicals in foods: Oxidative stress Chromatin modification DNA methylation Epigenetic alterations in tumor progression DNA methylation in histone 2-Cyclooxygenase (COX)-2 and LPS selective inhibitors in bioactive foods Wnt gene signaling pathways and ubiquitin genes Laminin receptor downregulation Role of nitrates, nitrites, and heme iron regulation Immune response loss Oxidant action Nutraceutical anticancer mechanism Probiotic and prebiotic action Vitamin D, multivitamins, and antioxidants as anticancer in cancer survivors Cancer survivors can follow opulent LONGLIVE lifestyle Guideline to physicians and nurses on longevity among cancer survivors New protocol Conclusion Acknowledgments References Further reading Index A B C D E F G H I J K L M N O P Q R S T U V W X Z Back Cover __Functional Foods in Cancer Prevention and Therapy__ presents the wide range of functional foods associated with the prevention and treatment of cancer. In recent decades, researchers have made progress in our understanding of the association between functional food and cancer, especially as it relates to cancer treatment and prevention. Specifically, substantial evidence from epidemiological, clinical and laboratory studies show that various food components may alter cancer risk, the prognosis after cancer onset, and the quality of life after cancer treatment. The book documents the therapeutic roles of well-known functional foods and explains their role in cancer therapy. The book presents complex cancer patterns and evidence of the effective ways to control cancers with the use of functional foods. This book will serve as informative reference for researchers focused on the role of food in cancer prevention and physicians and clinicians involved in cancer treatment.