Author Description

Twenty-one presentations provide insight into why the ingestion of fruits and vegetables is associated with a lower risk of cancer. Subjects presented include: isothiocyanates; plant phenolics; polyphenols; effects of tea on carcinogenesis; estrogens and phytoestrogens; soy isoflavonoids; quercetin; monoterpenes and mevinolin; limonene and perillyl alcohol; organosulfur compounds; selenium-enriched garlic; a look at the American diet; nutritional implications; designer foods; and wheat bran. The book closes with an examination of the research opportunities, approaches, and pitfalls in a look a diet, nutrition, and cancer prevention.