Food Phytochemicals for Cancer Prevention I (ACS Symposium Series)

Describes phytochemicals in fruits and vegetables and their effects on health. Features chapters on the isolation, purification , and identification of phytochemicals in foods. Examines the molecular modulation of tumor development in experimental animal models by phytochemcals from fruits and vegetables. Describes analysis and biological activity of sulfurcontaining compounds in onions, garlic, and Brassica vegetables. Also provides an overview of micronutrients in cancer prevention.