The Role of Soluble, Insoluble Fibers and Their Bioactive Compounds in Cancer: A Mini Review

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

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"The Role of Soluble, Insoluble Fibers and Their Bioactive Compounds in Cancer: A Mini Review"
written by Dimitrios Papandreou, Zujaja Tul Noor, Maitha Rashed,
published by Food and Nutrition Sciences, Vol.6 No.1, 2015

has been cited by the following article(s):

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[11]	Diyet Posasının ve Bağırsak Mikrobiyotasının Kolon Kanseri Riskine Etkileri
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[12]	Carbohydrate Nutrition and the Risk of Cancer
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[13]	Carbohydrate Nutrition and the Risk of Cancer.
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[14]	Sustainable production of polyphenols and anti-oxidants by plant in vitro cultures
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[15]	The Complex Puzzle of Interactions Among Functional Food, Gut Microbiota, and Colorectal Cancer
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[16]	Fonksiyonel Konstipasyonu Olan Yetişkin Bireylerin Posa, Sıvı ve Vitamin Mineral Alımlarının Değerlendirilmesi
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[17]	The Complex Puzzle of Interactions among Functional Food, Gut Microbiota and Colorectal Cancer
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[18]	Sustainable Production of Polyphenols and Antioxidants by Plant In Vitro Cultures
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[19]	Efecto del consumo de inulina de achicoria (Cichorium intybus) sobre los niveles de glucosa y malonaldehido (MDA) en suero de ratas inducidas a Diabetes Mellitus …
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[20]	Shaping functional gut microbiota using dietary bioactives to reduce colon cancer risk
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[21]	Determination of lignans, phenolic acids and antioxidant capacity in transformed hairy root culture of Linum usitatissimum
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[22]	Yetişkinlerde Tam Tahıl Yeme İsteği, Diyet Lifi Bilgi Düzeyi ve Tam Tahıl Tüketimi İle Depresyon Arasındaki İlişkinin Değerlendirilmesi
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[23]	Association between dietary fibre intake with cancer and all‐cause mortality among 15 740 adults: the N ational H ealth and N utrition E xamination S urvey III
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[24]	The effect of the hydroalcoholic extract of Helianthus annuus roots in pre-neoplasic lesion and colorectal structural organization in rats exposed to the carcinogen 1.2 …
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[25]	Lignan accumulation in callus and Agrobacterium rhizogenes-mediated hairy root cultures of flax (Linum usitatissimum)
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[28]	Análise Nutricional, Físico-Química e Atividade Antioxidante de Frutos de Quercus SP. Visando a sua Valorização
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[1]	Sugarcane (Saccharum officinarum) bagasse as a source of fiber and fat replacer in ice creams: chemical, microbiological, and sensory evaluation Brazilian Journal of Food Technology, 2023 DOI:10.1590/1981-6723.14822

[2]	10th Central European Congress on Food 2022 DOI:10.1007/978-3-031-04797-8_33

[3]	Nutritional Composition and Bioactivity of Salicornia europaea L. Plants Grown in Monoculture or Intercropped with Tomato Plants in Salt-Affected Soils Horticulturae, 2022 DOI:10.3390/horticulturae8090828

[4]	Bioprocessing of Plant In Vitro Systems Reference Series in Phytochemistry, 2018 DOI:10.1007/978-3-319-32004-5_2-1

[5]	Bioprocessing of Plant In Vitro Systems Reference Series in Phytochemistry, 2018 DOI:10.1007/978-3-319-54600-1_2

[6]	The Complex Puzzle of Interactions Among Functional Food, Gut Microbiota, and Colorectal Cancer Frontiers in Oncology, 2018 DOI:10.3389/fonc.2018.00325

[7]	Shaping functional gut microbiota using dietary bioactives to reduce colon cancer risk Seminars in Cancer Biology, 2017 DOI:10.1016/j.semcancer.2017.06.009

[8]	Determination of lignans, phenolic acids and antioxidant capacity in transformed hairy root culture of Linum usitatissimum Natural Product Research, 2017 DOI:10.1080/14786419.2017.1405405

[9]	Lignan accumulation in callus and Agrobacterium rhizogenes-mediated hairy root cultures of flax (Linum usitatissimum) Plant Cell, Tissue and Organ Culture (PCTOC), 2016 DOI:10.1007/s11240-016-0995-4

[10]	Association between dietary fibre intake with cancer and all-cause mortality among 15 740 adults: the National Health and Nutrition Examination Survey III Journal of Human Nutrition and Dietetics, 2016 DOI:10.1111/jhn.12389

[11]	Association between dietary fibre intake with cancer and all‐cause mortality among 15 740 adults: the National Health and Nutrition Examination Survey III Journal of Human Nutrition and Dietetics, 2016 DOI:10.1111/jhn.12389

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