Pier Paolo Claudio, M.D./Ph.D., and Richard M. Niles, Ph.D., of the Biomedical Sciences Graduate Program have co-edited and written articles in an ebook entitled “Nutrition and Cancer: From Epidemiology to Biology.” This ebook is one of the latest efforts of cancer researchers at the Marshall University Nutrition and Cancer Center, where the role of nutrition in cancer is actively and successfully investigated. The ebook contains a collection of scientific articles, written by researchers and students in the Marshall University Biomedical Sciences Graduate Program.
The purpose of this publication is to educate and inform the public regarding the latest knowledge on nutrition and cancer. It focuses on the role of various nutritional components in cancer prevention, as well their present and future use in cancer therapy. According to Dr. Pier Paolo Claudio, “This e-book will be of interest to researchers in the nutrition and cancer field, physicians in family and community medicine, internal medicine and oncology, as well as dieticians providing counseling to cancer patients and cancer survivors.”
Dr. Niles says that the best description of the importance of this book can be found within the foreword, written by Dr. Gary Meadows of Washington State University:
“While we as individuals cannot modify our genetic makeup and may have little control over the multitude of carcinogens in our environment, we have the power to make healthy diet-based choices that can significantly modify cancer risk and progression. The authors have structured this book not only to review the epidemiological studies that support the roles of selected nutrients/phytochemicals in cancer control, but also they review the cellular and molecular pathways involved in their action as well as the clinical data related to their efficacy in cancer treatment. Consequently, this book has wide appeal not only to researchers in the nutrition and cancer field, but also to oncology practitioners, dieticians, as well as cancer survivors, who are interested learning how healthy dietary choices can enhance their quality of life.”
According to Dr. Niles, editing the book involved reviewing each chapter and making suggestions for improvement of the content handwriting. He also co-wrote a chapter with Dr. Rankin on resveratrol, found in high concentration in red wine, and its ability to inhibit the development or progression of certain types of cancer. Dr. Claudio co-wrote an article with Ph.D. candidate M. Allison Wolf on isothiocyanates, phytochemicals found in cruciferous vegetables, which his lab found to target carcinogenesis during tumor initiation, promotion, and progression.
The following authors and articles are found within the ebook:
Richard M. Niles, Ph.D. and Gary O. Rankin, Ph.D.
Resveratrol, A Phytoalexin with a Multitude of Anti-Cancer Activities
Jamie K. Lau, Kathleen C. Brown, Aaron M. Dom and Piyali Dasgupta, Ph.D.
Capsaicin: Potential Applications in Cancer Therapy
W. Elaine Hardman, Ph.D.
Omega-3 Fatty Acids as an Adjuvant to Cancer Therapy
Richard Egleton, Ph.D.
Green Tea Catechins and Cancer
Kinsley Kelley Kiningham, Ph.D., and Anne Silvis
Receptor Independent Effects of Retinoids
Vincent E. Sollars, Ph.D.
Epigenetics as a Mechanism for Dietary Fatty Acids to Affect Hematopoietic Stem/Progenitor Cells And Leukemia – Royal Jelly for the Blood
Monica Valentovic, Ph.D. and Nalini Santanam, Ph.D./M.P.H.
Nutrition, Oxidative Stress and Cancer
John Wilkinson IV, Ph.D.
Is there an Etiologic Role for Dietary Iron and Red Meat in Breast Cancer Development?
M. Allison Wolf and Pier Paolo Claudio, M.D./Ph.D.
Isothiocyanates Target Carcinogenesis During Tumor Initiation, Promotion and Progression
The ebook can be ordered directly online through the Bentham Science website at the following link: http://126.96.36.199/ebooks/9781608054473/index.htm