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{6} EUFIC, La Couleur des fruits et légumes et la santé. Disponible sur: http://www.eufic.org/article/fr/rid/la-coleur-des-fruits-legumes-et-sante (consulté le 20 mars 2010).

{7} Ibid.

{8} World Cancer Research Fund, Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, op. cit.

{9} EUFIC, La Couleur des fruits et légumes et la santé, op. cit.

{10} Aprifel, Fiche par produit. Chou-vert. Disponible sur: http://www. aprifel.com/fiches, produits.php? p = 94 (consulté le 25 mars 2010).

{11} EUFIC, La Couleur des fruits et légumes et la santé, op. cit.

{12} Larsson S. C., Hakansson N., Naslund I., Bergkvist L., Wolk A., «Fruit and vegetable consumption in relation to pancreatic cancer risk: A prospective study», Cancer Epidemiol. Biomarkers Prev., 2006, 15 (2), p. 301–305.

{13} EUFIC, La Couleur des fruits et légumes et la santé, op. cit.

{14} Oaks B. M., Dodd K. W., Meinhold C. L., Jiao L., Church T. R., Stolzenberg-Solomon R. Z., «Folate intake, post-folic acid grain fortification, and pancreatic cancer risk in the prostate, lung, colorectal, and ovarian cancer screening trial», Am. J. Clin. Nutr., 2010, 91 (2), p. 449–455.

{15} Balder H. F., Vogel J., Jansen M. C., Weijenberg M. P., Van den Brandt P. A., Westenbrink S., Van der Meer R., Goldbohm R. A., «Heme and chlorophyll intake and risk of colorectal cancer in the Netherlands cohort study», Cancer Epidemiol. Biomarkers Prev, 2006, 15 (4), p. 717–725.

{16} Vogel J. de, Jonker-Termont D. S., Van Lieshout E. M., Katan M. B., Van der Meer R., «Green vegetables, red meat and colon cancer: Chlorophyll prevents the cytotoxic and hyperproliferative effects of haem in rat colon», Carcinogenesis, 2005, 26 (2), p. 387–393.

{17} Daswood R. H., «Chlorophylls as anticarcinogens», International Journal of Oncology, 1997, 10 (4), p. 721–727.

{18} EUFIC, La Couleur des fruits et légumes et la santé, op. cit.

{19} Ibid.

{20} World Cancer Research Fund, Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, op. cit.

{21} Ibid.

{22} Abu J., Batuwangala M., Herbert K., Symonds P., «Retinoic acid and retinoid receptors: potential chemopreventive and therapeutic role in cervical cancer», Lancet Oncol., 2005, 6 (9), p. 712–720.

{23} EUFIC, La Couleur des fruits et légumes et la santé, op. cit.

{24} Ibid.

{25} World Cancer Research Fund, Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, op. cit.

{26} EUFIC, La Couleur des fruits et légumes et la santé, op. cit.

{27} Ibid.

{28} World Cancer Research Fund, Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, op. cit.

{29} Ibid.

{30} Ibid.

{31} EUFIC, La Couleur des fruits et légumes et la santé, op. cit.

{32} Seeram N.P., Adams L. S., Zhang Y., Lee R., Sand D., Scheuller H. S., Heber D., «Blackberry, black raspberry, blueberry, cranberry, red raspberry, and strawberry extracts inhibit growth and stimulate apoptosis of human cancer cells in vitro», J. Agric. Food Chem., 2006, 54 (25), p. 9329–9339.