Cancer | Page 2 of 3 | The Sourdough School

Milk and dairy products: good or bad for human health? An assessment of the totality of scientific evidence

Green tea: potential health benefits

Resveratrol, in its natural combination in whole grape, for health promotion and disease management

Biological Activities of Polyphenols from Grapes

Phytochemicals of cranberries and cranberry products: characterization, potential health effects, and processing stability

Influence of diet on the gut microbiome and implications for human health

Dysbiosis of gut microbiota in promoting the development of colorectal cancer

Beneficial Effect of Intestinal Fermentation of Natural Polysaccharides

Germinated grains – Sources of bioactive compounds

Meta-analyses of lignans and enterolignans in relation to breast cancer risk

ESPEN guidelines on nutrition in cancer patients

Evidence that hydrogen sulfide is a genotoxic agent

Formation of propionate and butyrate by the human colonic microbiota

Cancer: Impact of Nutrition Intervention Outcome – Nutrition Issues for Patients

Active Components and Clinical Applications of Olive Oil