E-Books →Ancient and Traditional Foods, Plants, Herbs and Spices used in Cancer

There have been considerable advances in scientific techniques over the last few decades. These have been used to examine the composition and applications of traditional cures. Modern science has also seen the investigation of herbs, spices and botanicals beyond their traditional usage. For example, plants which have been used for "digestion" or "medical ills" since time immemorial are now being investigated for anti-cancer properties or their toxicity, using high throughput screening. Techniques also include molecular biology, cellular biochemistry, physiology, endocrinology and even medical imaging. However, much of the material relating to the scientific basis or applications of traditional foods, herbs, spices and botanicals is scattered among various sources. The widespread applicability of foods or botanicals is rarely described and cautionary notes on toxicity are often ignored. These questions are explored in Ancient and Traditional Foods, Plants, Herbs and Spices used in Cancer.
Features
Provides an evidenced-based approach in describing usage and applications of traditional foods and botanicals in prevention and treatment of cancerContains chapters on biomedical research related to cancer studiesDiscusses extraction and analysis of active agents, in vitro studies, pre-clinical investigations in animals, and clinical studiesBridges modern day sciences with historical backgrounds related to foods and plants
With contributions from leading international experts including those from world renowned institutions, this book is a reference for oncologists, physicians, health scientists, healthcare workers, pharmacologists, and research scientists.