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Antioxydants dans la prévention du cancer

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Diseases 2016, 4(1), 6 Preventive Effects of Cocoa and Cocoa Antioxidants in Colon Cancer. Department of Metabolism and Nutrition, Institute of Food Science and Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, Ciudad Universitaria, 28040 Madrid, Spain * Author to whom correspondence should be addressed.

Diseases 2016, 4(1), 6 Preventive Effects of Cocoa and Cocoa Antioxidants in Colon Cancer

Received: 27 November 2015 / Revised: 14 January 2016 / Accepted: 15 January 2016 / Published: 22 January 2016 Colorectal cancer is one of the main causes of cancer-related mortality in the developed world. Carcinogenesis is a multistage process conventionally defined by the initiation, promotion and progression stages. Natural polyphenolic compounds can act as highly effective antioxidant and chemo-preventive agents able to interfere at the three stages of cancer. This is an open access article distributed under the Creative Commons Attribution License (CC BY 4.0). Create a SciFeed alert for new publications x /ajax/scifeed/subscribe MDPI and ACS Style. Diseases 2016, 4(3), 28; Food Antioxidants and Their Anti-Inflammatory Properties: A Potential Role in Cardiovascular Diseases and Cancer Prevention. 1 Emeritus Professor of Cancer Research, University of Wales College of Medicine, Laurel Cottage, Castleton, Cardiff CF3 2UR, UK 2 Anti-inflammation Research Institute, San Diego, CA 92093, USA 3 Halberg Hospital and Research Institute, Civil Lines, Moradabad, UP 244001, India 4 Department of Pathology & Laboratory Medicine, Faculty of Medicine, University of Ottawa, Ottawa, ON K1H 8M5 , Canada 5 School Medicine Pharmacy and Health, Durham University, Durham TS17 6BH, UK 6 The Tsim Tsoum Institute, Krakow 31-534, Poland * Author to whom correspondence should be addressed.

Diseases 2016, 4(3), 28; Food Antioxidants and Their Anti-Inflammatory Properties: A Potential Role in Cardiovascular Diseases and Cancer Prevention

Received: 28 March 2016 / Revised: 18 July 2016 / Accepted: 18 July 2016 / Published: 1 August 2016 Mediterranean-style diets caused a significant decline in cardiovascular diseases (CVDs) in early landmark studies. This is an open access article distributed under the Creative Commons Attribution License (CC BY 4.0). Create a SciFeed alert for new publications x. CIV 08/08/14 Consommation de viandes rouges transformées, antioxydants et risque de cancer du sein. Selon un récent essai sur la base de l’étude SUVIMAX, la consommation de viandes rouges brutes (viandes « fraiches » non transformées) ne serait pas associée au risque de cancer du sein chez les femmes pré ménopausées.

CIV 08/08/14 Consommation de viandes rouges transformées, antioxydants et risque de cancer du sein

Une consommation élevée de charcuterie serait, elle, associée à une élévation de ce risque mais un apport d’antioxydants pourrait moduler cette association. Objectif : Les études relatives aux relations entre la consommation de viandes rouges et le risque de cancer du sein sont encore peu nombreuses. La majorité d’entre elles ne montre pas de relations mais certaines présentent des résultats différents et les données mécanistiques suggèrent que certains antioxydants pourraient moduler cette relation.

Méthodologie : Les données de l’étude SUVIMAX lancée en 1994 ont été utilisées. Elles incluent 4684 femmes dont 190 ont développé un cancer du sein entre 1994 et 2007. Université de Montréal - AOUT 2008 - Mémoire en ligne : Consommation alimentaire d’antioxydants et risque de cancer du poumon : Molecules 2010, 15, 7313-7352; Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties. UNIVERSITY OF EAST ANGLIA 24/07/12 High dietary antioxidants might cut the risk of pancreatic cancer.

One in 12 instances of pancreatic cancer might be prevented, say researchers from the University of East Anglia.

UNIVERSITY OF EAST ANGLIA 24/07/12 High dietary antioxidants might cut the risk of pancreatic cancer

An increased dietary intake of all of vitamins C, E and selenium could help cut the risk of developing pancreatic cancer by up to two thirds in those eating low amounts in their diet, suggests research published online in the journal Gut. These nutrients are known as antioxidants and are present in several food types, including cereals, nuts, fruits and vegetables. If the association turns out to be causal, one in 12 of these cancers might be prevented, suggest the researchers at the University of East Anglia’s Norwich Medical School, who are leading the Norfolk arm of the European Prospective Investigation of Cancer (EPIC) study. Cancer of the pancreas kills more than a quarter of a million people every year around the world, and 7,500 people are diagnosed with the disease every year in the UK, where it is the six commonest cause of cancer death.

Cancer Causes Control. 2013 May;24(5):1005-14. Epub 2013 Feb 19. Dietary intake of vegetables, folate, and antioxidants and the. NATIONAL CANCER INSTITUTE - Antioxidants and Cancer Prevention. Structure and Function of Food Engineering 22/08/12 Au sommaire: Antioxidant, Anticancer Activity, and Other Health Effects of a. JOURNEE NUTRITION ET CANCER CLARA-NACRe 18/06/14 Présentation : Étude prospective des liens entre consommation de viande rouge e.

JOURNEE NUTRITION ET CANCER CLARA-NACRe 18/06/14 Présentation : Étude prospective des liens entre consommation de viande rouge et de charcuterie et risque de cancer du sein – Modulation par une supplémentation en antioxydants – guatemalt