Tag: carrots

Articles

• How can we protect our daughters from breast cancer? - Childhood and puberty
• What should BRCA1 and BRCA2 carriers, breast cancer patients and survivors eat?
• What should breast cancer patients and survivors eat during tamoxifen treatment?
• What should breast cancer patients eat during Adriamycin (doxorubicin) chemotherapy?
• What should ER+/PR- breast cancer patients and survivors eat?
• What should hormone receptor positive (ER+/PR+) breast cancer patients and survivors eat?
• What should lobular breast cancer patients and survivors eat?

News

• Beta-carotene, vitamin A and vitamin E do not reduce risk of breast cancer?
• Carotenoids could help women with dense breasts to lower risk of breast cancer
• Carotenoids in food reduce risk of breast cancer and recurrence
• Dense breasts more likely with a family history of breast cancer - what to do
• Epidermal growth factor receptor (EGFR) expression associated with worse breast cancer prognosis
• Italian women with high vegetable consumption have lower risk of breast cancer
• Lignans associated with improved survival of postmenopausal women with breast cancer
• Ovarian metastases more likely for some groups of breast cancer survivors
• Strategy for inhibiting growth of tamoxifen-resistant breast cancer cells
• The yellow vegetable pigment luteolin induces breast cancer cell death
• Vegetables can reduce risk of hormone receptor negative breast cancer in African Americans

Foods

• carrots  pumpkins 

Studies

• Antioxidant activity of some foods containing phenolic compounds
• Antioxidant and antiproliferative activities of common vegetables
• Change in plasma carotenoids in response to a 3-week carrot juice intervention among breast cancer survivors
• Childhood and recent eating patterns and risk of breast cancer
• Comparison of lifestyle risk factors by family history for gastric, breast, lung and colorectal cancer
• Consumption of Salted Fish and Other Risk Factors for Nasopharyngeal Carcinoma (NPC) in Tianjin, a Low-Risk Region for NPC in the People's Republic of China
• Delphinidin, an anthocyanidin in pigmented fruits and vegetables, induces apoptosis and cell cycle arrest in human colon cancer HCT116 cells
• Dietary factors and lung cancer risk in Japanese: with special reference to fish consumption and adenocarcinomas
• Dietary intake of polyphenols, nitrate and nitrite and gastric cancer risk in Mexico City
• Distribution and Biological Activities of the Flavonoid Luteolin
• Effects of a Carrot Juice Intervention on Plasma Carotenoids, Oxidative Stress, and Inflammation in Overweight Breast Cancer Survivors
• Fruit and Vegetable Intake in Relation to Risk of Breast Cancer in the Black Womens Health Study
• Greater vegetable and fruit intake is associated with a lower risk of breast cancer among Chinese women
• High Correlation between Lipid Peroxide Radical and Tumor-promoter Effect: Suppression of Tumor Promotion in the Epstein-Barr Virus/B-Lymphocyte System and Scavenging of Alkyl Peroxide Radicals by Various Vegetable Extracts
• Influence of Cooking Methods on Antioxidant Activity of Vegetables
• Inhibitory effects of glycolipids fraction from spinach on mammalian DNA polymerase activity and human cancer cell proliferation
• Intake of carrots, spinach, and supplements containing vitamin A in relation to risk of breast cancer
• Relative Inhibition of Lipid Peroxidation, Cyclooxygenase Enzymes, and Human Tumor Cell Proliferation by Natural Food Colors
• Retention of Quality and Nutritional Value of 13 Fresh-Cut Vegetables Treated with Low-Dose Radiation
• Steam cooking significantly improves in vitro bile acid binding of beets, eggplant, asparagus, carrots, green beans, and cauliflower
• The flavonoid luteolin induces apoptotic cell death through AIF nuclear translocation mediated by activation of ERK and p38 in human breast cancer cell lines
• The role of energy and fat in cancers of the breast and colon-rectum in a Southern European population