Scientific basis of biomarkers and benefits of functional foods for reduction of disease risk: cancer
- 1 November 2002
- journal article
- review article
- Published by Cambridge University Press (CUP) in British Journal of Nutrition
- Vol. 88 (S2) , S219-S224
- https://doi.org/10.1079/bjn2002686
Abstract
Scientific basis of biomarkers and benefits of functional foods for reduction of disease risk: cancer - Volume 88 Issue S2 - Joseph J. RafterKeywords
This publication has 37 references indexed in Scilit:
- Influence of Drinking Green Tea on Breast Cancer Malignancy among Japanese PatientsJapanese Journal of Cancer Research, 1998
- Inhibition of carcinogenesis by tea: The evidence from experimental studiesCritical Reviews in Food Science and Nutrition, 1997
- Cancer Chemoprevention and Therapy by MonoterpenesEnvironmental Health Perspectives, 1997
- A review of mechanisms underlying anticarcinogenicity by brassica vegetablesChemico-Biological Interactions, 1997
- Conjugated linoleic acid and linoleic acid are distinctive modulators of mammary carcinogenesisNutrition and Cancer, 1997
- Tea and cancer prevention: An evaluation of the epidemiologic literatureNutrition and Cancer, 1997
- Biochemistry and biological functions of citrus limonoidsFood Reviews International, 1996
- Lactobacillus‐ and bifidobacterium‐mediated antigenotoxicity in the colon of ratsNutrition and Cancer, 1996
- Fruit, vegetables, and cancer prevention: A review of the epidemiological evidenceNutrition and Cancer, 1992
- Probiotics in man and animalsJournal of Applied Bacteriology, 1989