1st Edition

Natural Substances for Cancer Prevention

By Jun-Ping Xu Copyright 2018
    520 Pages 72 B/W Illustrations
    by CRC Press

    518 Pages 72 B/W Illustrations
    by CRC Press

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    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.




    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


    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.