Inflammation, Oxidative Stress, and Cancer: Dietary Approaches for Cancer Prevention

Increasing scientific evidence suggests that most diseases including cancer are driven by oxidative stress and inflammation, attributed to environmental factors such as diet. This book examines the latest developments on the cancer-preventive effects of various dietary phytochemicals working through anti-oxidative and anti-inflammatory response-related mechanisms. The book is divided into sections covering inflammation, oxidative stress, phytochemicals, and cancer; signal transduction, molecular targets, and biomarkers; and various classes of phytochemicals, including vitamins, garlic compounds, and other dietary phytochemicals and herbal medicines.