Tag: mustard
Articles
- Cadmium increases the risk of breast cancer
- 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 Taxol (paclitaxel) chemotherapy?
- What should breast cancer survivors eat during aromatase inhibitor treatment?
- What should ER+/PR- breast cancer patients and survivors eat?
- 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 triple negative breast cancer patients and survivors eat?
News
- Cadmium exposure may contribute to breast cancer risk
- Cadmium influences cancer-related gene expression in triple negative breast cancer cells
- Cox-2 inhibitor fails to prevent progression from DCIS to breast cancer in mice
- Cruciferous vegetable compound induces breast cancer cell death
- Dietary folate is associated with reduced risk of recurrence among women with ER negative tumors
- DIM from broccoli and other brassica vegetables prevents metastasis in mice
- Enhance tamoxifen treatment and reduce tamoxifen resistance with HDAC inhibitors
- Epidermal growth factor receptor (EGFR) expression associated with worse breast cancer prognosis
- Isothiocyanates found in brassica vegetables have genotoxic potential at concentrated doses
- Lack of melatonin increases risk of breast cancer
- Polycyclic aromatic hydrocarbons increase breast cancer risk partly through p53 mutations
- Resistance to Taxol chemotherapy reversed in breast cancer cells in the laboratory
- Strategy for inhibiting growth of tamoxifen-resistant breast cancer cells
Foods
Studies
- A two-step screening method, using estrogen receptor-mediated transactivation, to measure estrogenicity in edible plants
- Chemopreventive effects of mustard (Brassica compestris) on chemically induced tumorigenesis in murine forestomach and uterine cervix
- Cisplatin combination with allyl isothiocyanate, a constituent of cruciferous vegetables, synergistically increases cancer cell death through activation of caspase 3 and downregulation of the antiapoptotic protein Bcl-2 and survivin
- Comprehensive analysis of the Brassica juncea root proteome in response to cadmium exposure by complementary proteomic approaches
- Effect of dietary allyl isothiocyanate from Brassica vegetables on serum glutathione S-transferase-α concentration
- Enhancing effects of mustard oil on preneoplastic hepatic foci development in Wistar rats
- Fruit and Vegetable Intake in Relation to Risk of Breast Cancer in the Black Womens Health Study
- Phenolic compound profile of selected vegetables frequently consumed by African Americans in the southeast United States
- Steam cooking significantly improves in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage