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Preface EFFORTS IN CANCER CHEMOTHERAPY have intensified over the past several decades, but many cancers still remain difficult to cure; cancer prevention could become an increasingly useful strategy in our fight against cancer. Human epidemiology and animal studies have indicated that cancer risk may be modified by changes in dietary habits or dietary components. Humans ingest large numbers of naturally occurring antimutagens and anticarcinogens in food. These antimutagens and anticarcinogens may inhibit one or more stages of the carcinogenic process and prevent or delay the formation of cancer. Recent studies indicate that compounds with antioxidant or antiinflammatory properties, as well as certain phytochemicals, can inhibit tumor initiation, promotion, and progression in experimental animal models. Epidemiological studies indicate that dietary factors play an important role in the development of human cancer. Attempts to identify naturally occurring dietary anticarcinogens may lead to new strategies for cancer prevention. The two
volumes of Food Phytochemicals for Cancer Prevention
present recent research data and review lectures by numerous prestigious experts. Contributors from academic institutions, government, and industry were carefully chosen to provide different insights and areas of expertise in these fields. Volume I covers many phytochemicals in fruits and vegetables, and their chemical and biological properties as well as their effects on health. Special emphasis is on isolation, purification, and identification of novel phytochemicals from fruits and vegetables. Biological, biochemical, pharmacological, and molecular modulation of tumor development in experimental animal models, and possibly humans, is also included. Volume II explores the chemical, biological and molecular properties of some phytochemicals in teas, spices, oriental herbs, and food coloring agents, as well as their effects on modulation of the carcinogenic process. This book provides valuable information and useful research tools for chemists, biochemists, pharmacologists, oncologists, and molecular biologists, as well as researchers in the field of food science. Acknowledgments
We are indebted to the contributing authors for their creativity, promptness, and cooperation in the development of this book. We also sincerely appreciate the patience and understanding given to us by our wives, Mary xi
Ho et al.; Food Phytochemicals for Cancer Prevention II ACS Symposium Series; American Chemical Society: Washington, DC, 1994.
Downloaded by 188.120.246.158 on June 5, 2018 | https://pubs.acs.org Publication Date: May 5, 1994 | doi: 10.1021/bk-1994-0547.pr001
Ho, Mari Osawa, Chiu Hwa Huang, and Sharon Rosen. Without their support, this work would not have materialized. We thank Thomas Ferraro for his excellent reviews and suggestions and for preparing the manuscripts as camera-ready copy. We acknowledge the financial support of the following sponsors: Campbell Soup Company; Kalsec, Inc.; Merck Sharp & Dohme Research Laboratories; The Quaker Oats Company; Schering-Plough Research Institute; Takasago USA; Tea Council of the USA; Thomas J. Lipton Company; and the Division of Agricultural and Food Chemistry of the American Chemical Society.
MOU-TUAN HUANG
CHI-TANG HO Department of Food Science Cook College Rutgers, The State University of New Jersey New Brunswick, NJ 08903
Laboratory for Cancer Research Department of Chemical Biology and Pharmacognosy College of Pharmacy Rutgers, The State University of New Jersey Piscataway, NJ 08855-0789
TOSHIHIKO OSAWA Department of Food Science and Technology Nagoya University Chikusa, Nagoya 464-01, Japan
R O B E R T T. R O S E N
Center for Advanced Food Technology, Cook College Rutgers, The State University of New Jersey New Brunswick, NJ 08903
Received August 20, 1993
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Ho et al.; Food Phytochemicals for Cancer Prevention II ACS Symposium Series; American Chemical Society: Washington, DC, 1994.
