Molecular Nutrition Mechanisms of Cancer Prevention - 1st Edition - ISBN: 9780128138724

Molecular Nutrition Mechanisms of Cancer Prevention

1st Edition

A Volume in the Molecular Nutrition Series

Editors: Eva Schmelz Andrew Neilson
Paperback ISBN: 9780128138724
Imprint: Academic Press
Published Date: 1st January 2021
Page Count: 624
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Molecular Nutrition Mechanisms of Cancer Prevention: A Volume in the Molecular Nutrition Series addresses the relationship between nutrition and cancer at the molecular level. The book covers the epidemiologic evidence of the association between diet and cancer in all forms, including ovarian, breast, prostate and lung. Sections cover physiological factors, such as age, obesity and physical activity, as well as technological factors, such as bioavailability, processing, the molecular mechanisms of cancer prevention by cruciferous vegetables, cocoa, curcumin, garlic extracts, lycopene, resveratrol cancer, olive oil phenols, fiber, soy, calcium, selenium, broccoli sulphuraphane and vitamins which include epigenetic gene regulation.

The regulation of DNA methylation and repair, proliferation of cancer cells, vitamin D receptor polymorphism, vitamins and DNA methylation is also covered, making this book is a welcomed resource for researchers, nutritionists, dieticians, health professionals and students.

Key Features

  • Links physiological concepts and their impact on cancer development
  • Provides a summary of the novel and established interactions of diet and cancer
  • Highlights the importance of the individual genotype that directs the interaction of diet and cancer
  • Discusses controversial topics, such as red meat and cancer risk
  • Presents emerging topics relevant for cancer risk, such as microbiota and obesity


Researchers, nutritionists, dieticians, health professionals, and students

Table of Contents

Part 1: The Intersection of Cancer and Molecular Nutrition
1. Mechanisms of cancer development: an overview
2. Diet and cancer: an overview
3. What large scale studies can tell us about diet and cancer
4. New technologies in cancer prevention research
5. Challenges and ways to move forward -Translational aspects of nutrition research: from cells to mice to man
6. Diet, age and cancer risk
7. Molecular mechanisms of obesity and cancer
8. Dietary fat and cancer risk: an overview
9. Physical activity, energy balance and cancer risk
10. Dietary modulation of chronic inflammation: impact on cancer risk
11. Mediterranean diet and cancer risk
12. Meat consumption, and cancer risk
13. Alternative diets in cancer prevention: risks and benefits
14. Diet and tumor microenvironment
15. Impact of the diet on microbiota
16. Association of microbiome and cancer: Microbiome as target for dietary cancer prevention regimen
17. Bioavailability- impact on preventive potential of bioactive compounds
18. The impact of food processing on bioactive compounds and their functions
19. Interactions of chemotherapy and diet
20. inter-individual differences in the response to diet or dietary compounds

Part 2: Molecular Nutrition Mechanisms of Cancer Prevention
21. Cruciferous vegetables and cancer: Cellular and molecular basis
22. Coffee and tea: chemoprevention of gastric and other cancers
23. Dietary cocoa and colon cancer: cellular and molecular mechanisms
24. Black raspberries in cancer prevention: cellular and molecular mechanisms
25. Curcumin, curcumin-mimics and cancer: Cellular and molecular basis
26. Garlic extracts and cancer prevention: Cellular and molecular basis
27. Lycopene and cancer: Cellular and molecular basis
28. Resveratrol and cancer: Cellular and molecular basis
29. Olive oil phenols and molecular mechanisms of cancer prevention
30. Fiber and molecular biology of cancer (example with butyrate and apoptosis)
31. Soy isoflavones and cancer
32. Epigenetic gene regulation by dietary compounds in cancer prevention
33. Regulation of DNA methylation and repair by B vitamins
34. Vitamin D receptor polymorphism in cancer
35. Calcium and colon cancer: Cellular and molecular mechanisms
36. Selenium, gene regulation and cancer
37. Broccoli sulphuraphane in regulating DNA methylation and HDAC activity
38. Soy isoflavone, genistein, DNA topoisomerase II and cancer: Cellular and molecular basis
39. Polymorphisms in lipogenic enzyme stearoyl-CoA desaturase-1 (SCD-1), cancer, diet and serum lipids


No. of pages:
© Academic Press 2020
Academic Press
Paperback ISBN:

About the Editor

Eva Schmelz

Dr. Schmelz has received a MS in Human Nutrition and a Ph.D. in Human Biology from the Justus Liebig University in Giessen, Germany. After a post-doctoral training in the department of Biochemistry at Emory University in Atlanta, GA, she joined the faculty at the Karmanos Cancer Institute in Detroit. She then moved to Virginia and is currently an Associate Professor in the Department of Human Nutrition, Foods and Exercise at Virginia Tech, VA. She is also an Associate Professor of Health Sciences in the Virginia Tech/Carilion Research Institute, and the Co-director of the Cancer Biology track in the Translational Biology, Medicine and Health graduate program, Virginia Tech/Carilion Research Institute. Her expertise is cancer biology with the focus of cancer prevention. Her research focuses on molecular mechanisms of bioactive sphingolipids in cancer prevention, specifically the use of orally administered natural and synthetic sphingolipids in the prevention of colon and breast cancer. She collaboratively has developed a syngeneic murine cell model for progressive ovarian cancer that has been the center of a multi-disciplinary approach to cancer prevention, detection and treatment, combining molecular and cell biology, immunology, nutrition, and bioengineering expertise. The current focus of her laboratory is investigating the molecular mechanisms of the interactions of obesity and ovarian cancer metastasis as targets for nutritional interventions.

Affiliations and Expertise

Associate Professor, Department of Human Nutrition, Foods and Exercise at Virginia Tech, VA, USA

Andrew Neilson

Dr. Neilson received a BS in Food Science from Brigham Young University and a Ph.D. in Food Science from Purdue University. He is an Assistant Professor in the department of Food Science and Technology at Virginia Tech. He has extensive experience with the detection of bioactive food components and their use in vitro and in vivo. His lab focuses on the reactivity, digestion and metabolism of food compounds and their relationship with diet and chronic disease.

Affiliations and Expertise

Assistant Professor, Department of Food Science and Technology, Virginia Tech, VA, USA

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