Flavonoids, Inflammation And Cancer

This book provides an insightful analysis of the chemopreventive actions of flavonoids. Flavonoids are naturally occurring constituents of plants that have been traditionally used as anti-inflammatory and anti-cancer medicines. In addition, human consumption of vegetables and fruits with high concentrations of flavonoids is associated with decreased cancer mortalities rates.

Flavonoids, Inflammation and Cancer presents an in-depth analysis of the mechanisms by which flavonoids are thought to prevent inflammation and the development of GI and steroid-responsive cancers. In addition, the promise and pitfalls associated with using flavonoids as chemopreventive agents are discussed.

This book is an invaluable reference for basic and clinical scientists who are interested in exploring the link between nutrition and cancer.

Contents:

• Introduction to Flavonoids and Chemoprevention
• Mechanisms by Which Flavonoids Exert Their Beneficial Anti-cancer Effects
• Flavonoids and the Inflammatory Response
• Flavonoids and Cancers of the Gastrointestinal Tract
• Flavonoids and Steroid-responsive Cancers
• Summary and Future Directions

Readership: Researchers in the pharmaceutical industry, cancer researchers, immunologists, biochemists, natural product researchers.
Key Features:

• Links the biochemical properties of flavonoids to the events associated with the carcinogenic process
• Examines both the promise and pitfalls associated with the potential use of flavonoids as chemopreventive therapies
• The results obtained from clinical and preclinical (in vitro and in vivo) studies are compared and contrasted