Bioactive Components, Diet and Medical Treatment in Cancer Prevention

Authors are not identified yet, and we are now working on the development of the authors' list. Around 15-20 chapters will be targeted with clinicians and scientists of a wide range of disciplines. The first half of the book will be devoted to the biochemistry, genetic, epidemiological, nutritional and clinical aspects of cancer. The second half of the book will drive updated information on various aspects of health functional properties of plants with dietary bioactive agents with special emphasis on their biochemical events inside human cells, and their cellular regulation of different metabolic pathways in relation to cancer pathogenesis and prevention





Chapter 1 Epidemic of Cancer

Chapter 2 Present Knowledge of Nutrition and Cancer

Chapter 3 Physiology and Pathophysiology of Cancer

Chapter 4 Biomarkers and Cancer: Early Diagnosis and Screening

Chapter 5 Epidemiology, Human Trials and Cancer Risk 

Chapter 6 Genetic Mutation and Cancer Risk



Chapter 7 Epigenetic Determinants for Cancer

Chapter 8 Exercise, Lifestyle Risk Factors of Cancer

Chapter 9 Antioxidant vitamins, Selenium and Cancer

Chapter 10 Honey Bees Products and Cancer

Chapter 11 Natural Food Extracts and Cancer

Chapter 12 Caffeic Acid, Polyphenol, Flavonids and Cancer

Chapter 13 Trans Fatty Acids, Processed Foods and Cancer

Chapter 14 Omega 3, 6, Inflammation and Cancer

Chapter 15 Environmental Stressors, Oxidative Stress and Cancer

Chapter 16 Herbal Medicine, Spices and Cancer

Chapter 17 Diet and Colorectal Cancer

Chapter 18 Diet and Prostate Cancer

Chapter 19 Diet and Breast Cancer

Chapter 20 Diet and Liver Cancer

Chapter 21 Breastfeeding and Leukaemia

Chapter 22 Nutritional care, Treatment and Long-term Rehabilitation of Cancer

Chapter 23 Endocrinology, Immunology and Cancer

Chapter 24 Conclusion, Personalized Nutrition and Cancer

Dr. Mostafa I. Waly gained his PhD in 2003 from the Northeastern University (Boston, USA), in the field of Health Sciences. He is currently hold the position of an Associate Professor in the Department of Food Science and Nutrition at the College of Agricultural and Marine Sciences, Sultan Qaboos University (Muscat, Oman). He has been working in the area of Nutritional Biochemistry for the past 15 years, and his research focuses on understanding the protective effect of dietary bioactive agents against oxidative stress-mediated human chronic diseases, including cancer. His laboratory studies are being used in vitro and in vivo experimental models to identify the metabolic aspects and mechanisms underlie the therapeutic effects of specific nutrients. His research work has resulted over 90 publications in international peer-reviewed journals and acquired high ranking citations in scientific metrics such as Scopus, Reserachgate, PubMed, and Google Scholar. He is the editor-in-chief and founder for the Canadian Journal of Clinical Nutrition and serving in the editorial boards of another 8 international journals. He is an active member in the American Society for Biochemistry and Molecular Biology, American Society for Nutrition, International Society of Antioxidants in Nutrition and Health, Society of Experimental Biology and Medicine.

Professor Shafiur Rahman is the author/co-author of over 300 technical articles including more than 140 journal papers and 12 books. He is the author of the internationally acclaimed and award-wining Food Properties Handbook, and editor of the popular Handbook of Food Preservation published by CRC Press, Florida. First editions received the bestseller recognition and the third edition will be released soon. First edition was also translated into Spanish. He has initiated the International Journal of Food Properties and serving as the founding Editor-in-Chief for more than 20 years, and serving in the editorial boards of 10