Breast cancer chemoprevention in primary care: Assessing readiness for change.

2016 ◽  
Vol 34 (15_suppl) ◽  
pp. 1547-1547
Author(s):  
Haiyun Wang ◽  
Sharon Larson ◽  
Claire Frances Snyder ◽  
Victor G. Vogel ◽  
Lester Kirchner ◽  
...  
2020 ◽  
Vol 29 (1) ◽  
pp. 46-56
Author(s):  
Amy Farkas ◽  
Rachel Vanderberg ◽  
Sarah Merriam ◽  
Deborah DiNardo

2019 ◽  
Vol 129 ◽  
pp. 105834 ◽  
Author(s):  
Somedeb Ball ◽  
Meily Arevalo ◽  
Edna Juarez ◽  
J. Drew Payne ◽  
Catherine Jones

2018 ◽  
Vol 18 (2) ◽  
pp. 182-194 ◽  
Author(s):  
Aliyu Muhammad ◽  
Mohammed Auwal Ibrahim ◽  
Ochuko Lucky Erukainure ◽  
Ibrahim Malami ◽  
Auwal Adamu

Background: Cancer is a multifaceted metabolic disease that affects sizeable dwellers of rural and urban areas. Among the various types of cancer, mammary cancer is one of the most frequently diagnosed cancers in women. Its menace can be curbed with locally consumed spices due to their multiple bioactive phytochemicals. Aims: This review focuses on the breast cancer chemopreventive and therapeutic potentials of locally consumed spices. Methods/Results: The most commonly consumed spices with breast cancer chemopreventive and chemotherapeutic phytochemical include pepper, onions, ginger, garlic, curry and thyme containing many biologically active metabolites ranging from vitamins, fatty acids esters, polyphenols/phenolics, sulfurcontaining compounds and anthraquinones with proven antioxidant, anti-inflammatory, immuno-modulatory, antitumor and anticancer properties against breast cancer/carcinogenesis. Therefore, extracts and active principles of these spices could be explored in breast cancer chemoprevention and possibly therapeutically which may provide an avenue for reducing the risk and prevalence of breast cancer.


Author(s):  
Alexsandra Conceição Apolinário ◽  
Leon Hauschke ◽  
Jessica Ribeiro Nunes ◽  
Felipe Rebello Lourenço ◽  
Luciana Biagini Lopes

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