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07. Cancer Session


Invited Lecture: Lenore Arab (United States of America)

Oral Presentations: Norbert Latruffe (France). Creina Stockley (Australia). Gertraud Maskarinec (United States of America).

Poster Talk Presentations: Liudmila Korkina (Italy). Amy Elisa de Souza Schmidt Gonçalves (Brazil). María Izquierdo (Spain). Dominique Delmas (France). Kayoko Shimoi (Japan).


Coffee Consumption and CaP Aggressiveness among African and Caucasian Americans in a Population-based Study. Lenore Arab (David Geffen School of Medicine at University of California. Los Angeles, USA)



Relevance of grape polyphenols and resveratrol in the inflammation and cancer prevention; evidence for new signaling mechanisms. Norbert Latruffe (Univ Burgundy-INSERM U866. Dijon, France)

An investigation into the effects of a red wine containing a high versus a low concentration of resveratrol on biomarkers for colorectal cancer risk - preliminary results. Creina Stockley (The Australian Wine Research Institute. Glen Osmond, SA. Australia)

Nipple aspirate fluid and estrogen levels during a randomized soy trial. Gertraud Maskarinec (University of Hawaii Cancer Center. Honolulu, Hawaii, USA)


Plant polyphenols and tumors: from mechanisms to therapies, prevention, and protection against toxicity of anti-cancer treatments. Liudmila Korkina (Istituto Dermopatico dell'Immacolata. Rome, Italy)

Phenolics in camu-camu counteract symptoms of cancer cachexia. Any Elisa de Souza Schmidt Gonçalves (University of São Paulo. Brazil)

Synergy between cocoa polyphenols and tamoxifen on breast cancer cells. María Izquierdo (Department of Biochemistry and Molecular Biology. Department of Food Science and Nutrition. School of Pharmacy. University of Barcelona. Spain)

Importance of lipids rafts in anticancer properties of resveratrol, a polyphenol of wine. Dominique Delmas (INSERM U866. University of Burgundy. Dijon, France)

A methoxyflavonoid, chrysoeriol, is responsible for inhibition of DNA adduct formation by benzo[a]pyrene in MCF-7 breast cancer cells. Kayoko Shimoi (Graduate School of Nutritional and Environmental Sciences. University of Shizuoka. Japan)