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المؤلفBawadi, Hiba
المؤلفFaris, Mo'ez Al Islam
تاريخ الإتاحة2018-02-18T07:10:45Z
تاريخ النشر2017-08-03
اسم المنشورDevelopment of Oral Cancer: Risk Factors and Prevention Strategies
المعرّفhttp://dx.doi.org/10.1007/978-3-319-48054-1_11
الاقتباسBawadi H., Faris .AI. (2017) Role of Nutrition in Oral and Pharyngeal Cancers: From Etiology to Prevention. In: Al Moustafa AE. (eds) Development of Oral Cancer. Springer, Cham
الترقيم الدولي الموحد للكتاب 9783319480541
معرّف المصادر الموحدhttp://hdl.handle.net/10576/6382
الملخصOral and pharyngeal cancers (OPC) are highly prevalent tumors and rank as the sixth most common neoplasms. Some dietary factors have been linked to increased risk of OPC such as consumption of red meats and saturated fats, whereas other dietary factors were linked to reduced risk including consumption of fruits and vegetables, legumes, unsaturated fats, adequate intakes of vitamins and minerals, and dietary intake of bioactive phytochemicals. The molecular mechanisms of action by which dietary factors may influence risk of OPC are not fully elucidated. However, the antioxidation power of dietary antioxidants maintains cell membrane integrity and protects DNA from damage. Other chemopreventive mechanistic actions of dietary factors include the modulation of cell-signaling pathways associated with cell proliferation, migration, and apoptosis.
اللغةen
الناشرSpringer, Cham
الموضوعOral and pharyngeal cancer
Diet
Chemoprevention
Nutrition
العنوانRole of nutrition in oral and pharyngeal cancers: From etiology to prevention
النوعBook chapter
الصفحات177-192
dc.accessType Abstract Only


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