A TEXTBOOK OF CANCER CHEMOPREVENTION

Chemoprevention is the use of chemicals found in food and/or chemicals made in a lab to stop, slow down, reverse, or put off the process of cancer formation. It is a relatively new and promising method of preventing cancer. These naturally occurring dietary chemicals are thought to have chemo preventive properties that include anti oxidative and anti-inflammatory activity, activation of phase II enzymes, apoptosis, and cell cycle arrest. The anti carcinogenic effects of natural dietary compounds have been explained by a variety of mechanisms, but recent research has focused on intracellular signalling cascades as common molecular targets for various chemo preventive natural dietary chemicals. This book offers some theoretical concerns, analyses and a diversity of concepts relating to fundamental cancer chemo prevention in several cancer-related fields.