Food Phytochemicals for Cancer Prevention II

One of two volumes on the subject (the other is on fruits and vegetables) developed from a symposium at the 204th National Meeting of the American Chemical Society, Washington, D.C., August 1992. Human epidemiology and animal studies have indicated that cancer risk may be modified by changes in dietary habits or dietary components, and the goal is to identify naturally occurring dietary anticarcinogens that may lead to new strategies for cancer prevention. Thirty-five contributions are presented in sections on phytochemicals from tea; antioxidants; phytochemicals in turmeric and ginger; lignans; licorice, ginseng, and other medicinal plants; and general perspectives. Annotation copyright by Book News, Inc., Portland, OR