Bioactive Components, Diet and Medical Treatment in Cancer Prevention
暫譯: 癌症預防中的生物活性成分、飲食與醫療治療

城市化的高速度和人均收入的穩定增長改善了全球人民的社會經濟地位。這導致了他們的生活方式和食物消費模式的劇變，傳統食品逐漸被更多的即食垃圾食品所取代，而新鮮蔬菜和水果的攝取量卻很少。有人推測，工業化導致了食品選擇的變化、飲食模式的修改，並使人們的生活方式變得久坐不動。此外，受到不安全微生物和化學危害污染的食品也在增加。所有這些事件都導致了癌症風險的增加，癌症是全球死亡和疾病的主要原因。

本書將提供對癌症的基本理解，包括其風險因素、預防措施和目前可用的可能治療方法，並識別可能與久坐生活方式在癌症病因學中協同作用的不同飲食因素及其預防措施。

Dr. Mostafa I. Waly gained his PhD in 2003 from the Northeastern University (Boston, USA), in the field of Health Sciences. He is currently hold the position of an Associate Professor in the Department of Food Science and Nutrition at the College of Agricultural and Marine Sciences, Sultan Qaboos University (Muscat, Oman). He has been working in the area of Nutritional Biochemistry for the past 15 years, and his research focuses on understanding the protective effect of dietary bioactive agents against oxidative stress-mediated human chronic diseases, including cancer. His laboratory studies are being used in vitro and in vivo experimental models to identify the metabolic aspects and mechanisms underlie the therapeutic effects of specific nutrients. His research work has resulted over 90 publications in international peer-reviewed journals and acquired high ranking citations in scientific metrics such as Scopus, Reserachgate, PubMed, and Google Scholar. He is the editor-in-chief and founder for the Canadian Journal of Clinical Nutrition and serving in the editorial boards of another 8 international journals. He is an active member in the American Society for Biochemistry and Molecular Biology, American Society for Nutrition, International Society of Antioxidants in Nutrition and Health, Society of Experimental Biology and Medicine.

Professor Shafiur Rahman is the author/co-author of over 300 technical articles including more than 140 journal papers and 12 books. He is the author of the internationally acclaimed and award-wining Food Properties Handbook, and editor of the popular Handbook of Food Preservation published by CRC Press, Florida. First editions received the bestseller recognition and the third edition will be released soon. First edition was also translated into Spanish. He has initiated the International Journal of Food Properties and serving as the founding Editor-in-Chief for more than 20 years, and serving in the editorial boards of 10 international journals and book series. In 1998 he has been invited and continued to serve as a Food Science Adviser for the International Foundation for Science, Sweden. He was invited as a key note/plenary speaker for more than 10 international conferences in the food science and engineering area. In 2014, he has initiated and served as the Founding Chair of the International Conference on Food Properties (iCFP) and initiated the ICFP Mentoring Program for the young scientists and academics. He received the HortResearch Chairman's Award, BRAP Award, CAMS Outstanding Researcher Award 2003, and SQU Distinction in Research Award 2008. In 2008, Professor Rahman has ranked among the top five Leading Scientists and Engineers of 57 OIC Member Countries in the Agroscience Discipline. Professor Rahman is an eminent scientist and academic in the area of food processing. He is recognized for his significant contribution to the basic and applied knowledge of food properties related to food structure, engineering properties and food stability. His total Google Scholar citations is more than 20,000 (h-index: 61) (16 November 2017), indicating high impact of his research in the international scientific community.

穆斯塔法·I·瓦利博士於2003年在美國波士頓的東北大學獲得健康科學領域的博士學位。他目前擔任阿曼馬斯喀特蘇丹卡布斯大學農業與海洋科學學院食品科學與營養系的副教授。他在營養生物化學領域工作了15年，研究重點是了解膳食生物活性成分對抗氧化壓力介導的人類慢性疾病（包括癌症）的保護作用。他的實驗室研究使用in vitro和in vivo實驗模型來識別特定營養素的治療效果背後的代謝方面和機制。他的研究工作在國際同行評審期刊上發表了超過90篇文章，並在科學指標如Scopus、ResearchGate、PubMed和Google Scholar中獲得了高排名的引用。他是《加拿大臨床營養期刊》的主編和創始人，並在另外8本國際期刊的編輯委員會中任職。他是美國生物化學與分子生物學學會、美國營養學會、國際抗氧化劑在營養與健康學會、實驗生物學與醫學學會的活躍成員。

沙菲爾·拉赫曼教授是300多篇技術文章的作者/合著者，包括140多篇期刊論文和12本書籍。他是國際知名且獲獎的《食品性質手冊》的作者，也是由CRC Press（佛羅里達州）出版的熱門《食品保存手冊》的編輯。第一版獲得了暢銷書的認可，第三版將於近期發布。第一版也被翻譯成西班牙語。他創辦了《國際食品性質期刊》，並擔任主編超過20年，並在10本國際期刊和書系的編輯委員會中任職。1998年，他被邀請並持續擔任瑞典國際科學基金會的食品科學顧問。他曾被邀請作為食品科學與工程領域10多個國際會議的主題演講者。2014年，他創辦並擔任國際食品性質會議（iCFP）的創始主席，並為年輕科學家和學者啟動了ICFP導師計劃。他獲得了HortResearch主席獎、BRAP獎、2003年CAMS傑出研究者獎和2008年SQU研究卓越獎。2008年，拉赫曼教授在57個OIC成員國的農業科學領域中被評選為前五名的領先科學家和工程師。拉赫曼教授是食品加工領域的傑出科學家和學者，因其對食品性質（與食品結構、工程性質和食品穩定性相關的基本和應用知識）的重大貢獻而受到認可。他的Google Scholar引用總數超過20,000（h-index: 61）（截至2017年11月16日），顯示出他的研究在國際科學社群中的高影響力。