Natural Substances for Cancer Prevention  book cover
1st Edition

Natural Substances for Cancer Prevention

ISBN 9781032339245
Published June 13, 2022 by CRC Press
520 Pages 72 B/W Illustrations

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Book Description

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.

Table of Contents




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

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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.