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Advances in Nutrition and Cancer 2

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Cover of 'Advances in Nutrition and Cancer 2'

Table of Contents

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    Book Overview
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    Chapter 1 Diet and Cancer
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    Chapter 2 EPIC-Italy
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    Chapter 3 Nutritional factors in human cancers.
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    Chapter 4 Alcohol and Cancer
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    Chapter 5 Energy Sources and Risk of Cancer of the Breast and Colon-Rectum in Italy
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    Chapter 6 Organochlorines and Breast Cancer
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    Chapter 7 Olive Oil Consumption and Cancer Mortality in Italy
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    Chapter 8 Cell Division Cycle Alterations and Human Tumors
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    Chapter 9 Regulation of p53 Function in Normal and Malignant Cells
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    Chapter 10 The Role of Micronutrients in DNA Synthesis and Maintenance
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    Chapter 11 Biological Effects of Hydroxytyrosol, a Polyphenol from Olive Oil Endowed with Antioxidant Activity
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    Chapter 12 Protective Effects of Butyric Acid in Colon Cancer
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    Chapter 13 Short-Chain Fatty Acid in the Human Colon
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    Chapter 14 Brassica vegetables and cancer prevention. Epidemiology and mechanisms.
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    Chapter 15 Stilbenes and Bibenzyls with Potential Anticancer or Chemopreventive Activity
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    Chapter 16 Post-Translational Modifications of Eukaryotic Initiation Factor-5A (eIF-5a) as a New Target for Anti-Cancer Therapy
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    Chapter 17 Diet, Fibers, and Colon Cancer
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    Chapter 18 Phytochemicals as Modulators of Cancer Risk
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    Chapter 19 Low Dose Exposure to Carcinogens and Metabolic Gene Polymorphisms
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    Chapter 20 Carcinogen-DNA Adducts as Tools in Risk Assessment
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    Chapter 21 Significance of Genetic Polymorphisms in Cancer Susceptibility
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    Chapter 22 DNA Repair Pathways and Cancer Prevention
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    Chapter 23 Cereals, Fiber, and Cancer Prevention
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    Chapter 24 Carnitine System and Tumor
Attention for Chapter 14: Brassica vegetables and cancer prevention. Epidemiology and mechanisms.
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  • High Attention Score compared to outputs of the same age (99th percentile)
  • High Attention Score compared to outputs of the same age and source (95th percentile)

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