Chemoprevention is currently regarded as one of the most promising avenues for the control of cancer, with human epidemiological and animal studies indicating that the risk of cancer may be modified by changes in diet. Over 100 papers are collected in this volume, the proceedings of the International Conference on Food Factors: Chemistry and Cancer Prevention, held in Hamamatsu, Japan, in December 1995. Special emphasis is placed on chemical, biological, and molecular properties of phytochemicals in teas, fruit, vegetables, herbs, and spices, and on their potential for cancer prevention. Also discussed are the cancer-preventive effects of vitamins, lipids, carotenoids, flavonoids, and other components of diet. The findings presented here will be invaluable to all who are interested in diet and cancer prevention, and especially to biochemists, pharmacologists, food scientists, and nutritionists.
Editors and Affiliations
Department of Food Science and Technology Faculty of Agriculture, Kyoto University, Kyoto, Japan
Hajime Ohigashi
Department of Applied Biological Sciences Faculty of Agriculture, Nagoya University, Aichi, Japan
Toshihiko Osawa
Lipid Science Laboratory, National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries, Ibaraki 305, Japan
Junji Terao
Nutrition and Epidemiology, Department of Agriculture, Tokyo University of Agriculture, Tokyo 156, Japan
Shaw Watanabe
First Department of Internal Medicine, Kyoto Prefectural University of Medicine, Kyoto 602, Japan
