Literature DB >> 26594062

Can Food Processing Enhance Cancer Protection?

John W Erdman1, Elizabeth Jeffery2, Marc Hendrickx3, Amanda J Cross4, Johanna W Lampe5.   

Abstract

Entities:  

Year:  2014        PMID： 26594062      PMCID： PMC4651461          DOI： 10.1097/NT.0000000000000046

Source DB:  PubMed          Journal:  Nutr Today        ISSN： 0029-666X


× No keyword cloud information.
  20 in total

Review 1.  Pickled food and risk of gastric cancer--a systematic review and meta-analysis of English and Chinese literature.

Authors:  Jian-Song Ren; Farin Kamangar; David Forman; Farhad Islami
Journal:  Cancer Epidemiol Biomarkers Prev       Date:  2012-04-12       Impact factor: 4.254

2.  Effect of cooking on garlic (Allium sativum L.) antiplatelet activity and thiosulfinates content.

Authors:  Pablo F Cavagnaro; Alejandra Camargo; Claudio R Galmarini; Philipp W Simon
Journal:  J Agric Food Chem       Date:  2007-01-27       Impact factor: 5.279

3.  Modifying the processing and handling of frozen broccoli for increased sulforaphane formation.

Authors:  Edward B Dosz; Elizabeth H Jeffery
Journal:  J Food Sci       Date:  2013-08-05       Impact factor: 3.167

4.  Particle size reduction leading to cell wall rupture is more important for the β-carotene bioaccessibility of raw compared to thermally processed carrots.

Authors:  Lien Lemmens; Sandy Van Buggenhout; Ann M Van Loey; Marc E Hendrickx
Journal:  J Agric Food Chem       Date:  2010-12-01       Impact factor: 5.279

5.  Enhancing sulforaphane absorption and excretion in healthy men through the combined consumption of fresh broccoli sprouts and a glucoraphanin-rich powder.

Authors:  Jenna M Cramer; Margarita Teran-Garcia; Elizabeth H Jeffery
Journal:  Br J Nutr       Date:  2011-09-13       Impact factor: 3.718

Review 6.  Dairy products and cancer.

Authors:  Johanna W Lampe
Journal:  J Am Coll Nutr       Date:  2011-10       Impact factor: 3.169

7.  Lycopene degradation and isomerization kinetics during thermal processing of an olive oil/tomato emulsion.

Authors:  Ines J P Colle; Lien Lemmens; Getachew N Tolesa; Sandy Van Buggenhout; Kristel De Vleeschouwer; Ann M Van Loey; Marc E Hendrickx
Journal:  J Agric Food Chem       Date:  2010-11-16       Impact factor: 5.279

8.  Impact of fatty acyl composition and quantity of triglycerides on bioaccessibility of dietary carotenoids.

Authors:  Tianyao Huo; Mario G Ferruzzi; Steven J Schwartz; Mark L Failla
Journal:  J Agric Food Chem       Date:  2007-10-10       Impact factor: 5.279

9.  Meat intake and mortality: a prospective study of over half a million people.

Authors:  Rashmi Sinha; Amanda J Cross; Barry I Graubard; Michael F Leitzmann; Arthur Schatzkin
Journal:  Arch Intern Med       Date:  2009-03-23

10.  Preventive effect of a Lactobacillus casei preparation on the recurrence of superficial bladder cancer in a double-blind trial. The BLP Study Group.

Authors:  Y Aso; H Akaza; T Kotake; T Tsukamoto; K Imai; S Naito
Journal:  Eur Urol       Date:  1995       Impact factor: 20.096
View more
  1 in total

Review 1.  The Role of Glucosinolate Hydrolysis Products from Brassica Vegetable Consumption in Inducing Antioxidant Activity and Reducing Cancer Incidence.

Authors:  Talon M Becker; John A Juvik
Journal:  Diseases       Date:  2016-06-17
  1 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.