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   11. Cao and Cao, “Angiogenesis Inhibited by Drinking Tea.”

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   13. Ibid.

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   15. Zhou, J-R., L. Yu, Y. Zhong, et al., “Soy Phytochemicals and Tea Bioactive Components Synergistically Inhibit Androgen-Sensitive Human Prostate Tumors in Mice,” Journal of Nutrition 133, no. 2 (2003): 516-21.

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   29. Agence Fran?aise de S?curit? Sanitaire des Aliments, S?curit? et b?n?fices des phyto-estrog?nes apport?s par l’alimentation, Agence Fran?aise de S?curit? Sanitaire des Aliments, 2005, Saisine no. 2002-SA-231.

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   44. Torisu, Tayashi, Ishimitsu, et al., “Significant Prolongation of Disease-Free Period . . . ”

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   49. Torisu, Tayashi, Ishimitsu, et al., “Significant Prolongation of Disease-Free Period . . .”

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   51. Ibid.

   52. Hanausek, M., Z. Walaszek, and T. J. Slaga, “Detoxifying Cancer Causing Agents to Prevent Cancer,” Integrative Cancer Therapies 2, no. 2 (2003): 139-44.

   53. Seeram, N., L. Adams, Y. Zhang, et al., “Blackberry, Black Raspberry, Blueberry, Cranberry, Red Raspberry, and Strawberry Extracts Inhibit Growth and Stimulate Apoptosis of Human Cancer Cells in Vitro,” Journal of Agricultural and Food Chemistry 54 (2006): 9329-39.

   54. B?liveau, R., and D. Gingras, Les aliments contre le cancer.

   55. Stoner, G. D., et al., “Cancer Prevention with Freeze-Dried Berries and Berry Components,” Seminars in Cancer Biology 17, no. 5 (2007): 403-10.

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   58. Altman, L. K., “New Drug Fights Second Kind of Cancer,” New York Times, May 14, 2001.

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   61. Lamy, S., et al., “The Dietary Flavonols Apigenin and Luteolin Inhibit PDGF-Dependent Vascular Smooth Muscle Cell Migration,” Cancer Research, in submission.

   62. B?liveau, R., and D. Gingras, Cuisiner avec les aliments contre le cancer (Outremont, Canada: Tr?carr?, 2006).

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   65. Ibid.

   66. Canene-Adams, K., et al., “Combinations of Tomato and Broccoli Enhance Antitumor Activity in Dunning r3327-h Prostate Adenocarcinomas,” Cancer Research 67, no. 2 (2007): 836-43.

   67. Ramesha, et al., “Chemoprevention of 7,12-Dimethylbenz[a]anthracene-Induced Mammary Carcinogenesis . . . ”

   68. Chohan, M., G. Forster-Wilkins, and E. Opara, “Determination of the Antioxidant Capacity of Culinary Herbs Subjected to Various Cooking and Storage Processes Using the ABTS(*+) Radical Cation Assay,” Plant Foods for Human Nutrition 63, no. 2 (June 2008): 47-52.

   69. Lamy, S., et al., “The Dietary Flavonols . . . ”

   70. Campbell, The China Study.

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   79. Ibid.

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   85. Knoops, et al., “Mediterranean Diet . . . ”

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   99. Knoops, et al., “Mediterranean Diet . . .”

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   111. Canene-Adams, et al., “Combinations of Tomato and Broccoli . . .”

   112. Zhang, M., et al., “Dietary Intakes of Mushrooms and Green Tea Combine to Reduce the Risk of Breast Cancer in Chinese Women,” International Journal of Cancer 15 (2009): 1404-8.

   113. Maruyama, H., H. Tamauchi, M. Hashimoto, et al., “Antitumor Activity and Immune Response of Mekabu Fucoidan Extracted from Sporophyll of Undaria pinnatifida,” Vivo 17, no. 3 (2003): 245-49.

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   115. Vizzotto, “Inhibition of Invasive Breast Cancer Cells . . .”

   116. Taraphdar, A. K., M. Roy, and R. K. Bhattacharya, “Natural Products as Inducers of Apoptosis: Implication for Cancer Therapy and Prevention,” Current Science 80 (2001): 1387-96.

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   118. Pantuck, A. J., “Phase-II Study of Pomegranate Juice for Men with Prostate Cancer and Increasing PSA,” American Urological Association Annual Meeting, San Antonio, TX, 2005.

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   120. Kaeberlein, M., T. McDonagh, B. Heltweg, et al., “Substrate-Specific Activation of Sirtuins by Resveratrol,” Journal of Biological Chemistry 280, no. 17 (2005): 17038-45.

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   122. Woo, T. C. S., et al., “Pilot Study: Potential Role of Vitamin D (Cholecalciferol) in Patients with PSA Relapse After Definitive Therapy,” Nutrition & Cancer 51, no. 1 (2005): 32-36.

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   126. Gago-Dominguez, M., J. Yuan, C. Sun, et al., “Opposing Effects of Dietary n-3 and n-6 Fatty Acids on Mammary Carcinogenesis: The Singapore Chinese Health Study,” British Journal of Cancer 89, no. 9 (2003): 1686-92.

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   130. Norat, T., S. Bingham, P. Ferrari, et al., “Meat, Fish, and Colorectal Cancer Risk: The European Prospective Investigation into Cancer and Nutrition,” Journal of the National Cancer Institute 97, no. 12 (2005): 906-16.

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