While many factors are involved in the etiology of cancer, it has been clearly established that
diet significantly impacts one's risk for this disease. More recently, specific food components …

Extracts of the white shaft and green leaves of 30 leek cultivars were investigated for their
antioxidant properties, total phenolic (TP) and l-ascorbic acid (AA) content. The measured …

Modulation of complement activity and inhibition of nitric oxide (NO) production by
macrophages and dendritic cells may have therapeutic value in inflammatory diseases …

The reproducibility, relative validity, and responsiveness to change of an eight-item food
frequency questionnaire designed to measure fruit and vegetable consumption was …

The aim of this study was to evaluate the association between dietary patterns and risk of
developing breast cancer in an Italian cohort. Women volunteers were recruited from 1987 …

Our aim was to study the broader eating patterns that potentially reflect many dietary
exposures working together in their association with breast cancer risk. Using data from a …

The first source to collect the latest evidence linking carotenoids to human health and
disease, this stimulating reference studies the role of carotenoids in the prevention of …

Background Reports of relationships between dietary fibre intake and breast cancer have
been inconsistent. Previous cohort studies have been limited by a narrow range of intakes …

Evidence from numerous observational and clinical studies suggest that polyphenolic
phytochemicals such as phenolic acids in olive oil, flavonols in tea, chocolate and grapes …

Background/Aim: The association of dietary patterns representing multiple dietary
components and breast cancer risk is not clearly understood. Our objective was to conduct a …