Molecular Nutrition Mechanisms of Cancer Prevention
A Volume in the Molecular Nutrition Series
- 1st Edition - September 1, 2019
- Imprint: Academic Press
- Editors: Eva M. Schmelz, Andrew P. Neilson
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 1 3 8 7 2 - 4
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 1 3 8 7 3 - 1
Molecular Nutrition Mechanisms of Cancer Prevention: A Volume in the Molecular Nutrition Series addresses the relationship between nutrition and cancer at the molecular level. Th… Read more
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Request a sales quoteMolecular 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.
- 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
- Edition: 1
- Published: September 1, 2019
- Imprint: Academic Press
- Language: English
- Paperback ISBN: 9780128138724
- eBook ISBN: 9780128138731
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Eva M. 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, USAAN
Andrew P. 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