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.
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