Anthocyanins in Colorectal Cancer Prevention Review
Colorectal cancer (CRC) is still a big health burden worldwide. Nutrition and dietary factors are known to affect colorectal cancer development and prognosis. The protective roles of diets rich in fruits and vegetables have been previously reported to contain high levels of cancer-fighting phytochem...
Saved in:
Main Authors: | Ni Shi (Author), Xiaoxin Chen (Author), Tong Chen (Author) |
---|---|
Format: | Book |
Published: |
MDPI AG,
2021-10-01T00:00:00Z.
|
Subjects: | |
Online Access: | Connect to this object online. |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Anthocyanins in Colorectal Cancer Prevention. A Systematic Review of the Literature in Search of Molecular Oncotargets
by: Nevenka Medic, et al.
Published: (2019) -
Anthocyanins
by: M. Monica Giusti (Ed.)
Published: (2016) -
Flavonoids and Colorectal Cancer Prevention
by: Yanyan Li, et al.
Published: (2018) -
Anthocyanins and Anthocyanin-Derived Products in Yeast-Fermented Beverages
by: Lavinia Liliana Ruta, et al.
Published: (2019) -
Effect of black sticky rice tape and purple sweet potato formulation on organoleptic properties and anthocyanin content of sweet purple mochi as a high anthocyanin snack to prevent cancer
by: Roro Nur Fauziyah, et al.
Published: (2024)