Functional Foods in Cancer Prevention and Therapy

Dr. Yearul Kabir graduated in Biochemistry from University of Dhaka (Bangladesh) in 1983 and obtained Ph.D. in Nutritional Biochemistry from Tohoku University (Japan) in 1990. Dr. Kabir joined as Lecturer in the Department of Biochemistry (now Department of Biochemistry and Molecular Biology), University of Dhaka in 1984 and became Professor in the same department in 1997. Throughout his long 33 years of teaching and research career, Prof. Kabir worked on various aspects of human nutrition and molecular genetics especially on cancer and published papers in many internationally recognized journals. He has published 6 book chapters and more than 90 papers in reputed journals and has been serving as reviewers for many International Journals. Recently he has edited a book “Exploring the Nutrition and Health Benefits of Functional Foods” with his two colleagues, which was published by IGI Global, USA (2017), most of the work was done by Dr. Yearul Kabir.Dr. Kabir worked as a visiting scientist at the National Institute of Environment Studies, Japan (1993), as UNU-fellow at the National Food Research Institute, Japan (1994-1995), as research fellow in the Laboratory of Nutrition, Tohoku University, Japan (1995-1996), as visiting scientist at the Institute of Nutritional Physiology, Federal Research Centre for Nutrition, Germany (1998-1999), as JSPS-fellow in the Laboratory of Nutrition, Tohoku University, Japan (2003-2004) and as JSPS-Bridge fellow in the Laboratory of Nutrition, Tohoku University, Japan (2012). He also worked as a consultant in a National Project (Early Warning and Food Information System) under the Ministry of Food, Government of Bangladesh (2001-2002) and as an Associate Professor in the Department of Food Science and Nutrition, College of Life Sciences, Kuwait University, Kuwait (2004-2009). Besides his Academic and administrative involvement with the University of Dhaka, he is also associated with many other universities, academic institutes/organizations and professional societies.

• 1. Functional Foods and Nutraceuticals in Cancer Prevention and Therapy2. Bioactive Compounds for Cancer Prevention and Therapy3. Plants as Functional Foods in Cancer Prevention and Therapy4. Nutritional and Dietary Supplements in Cancer Prevention and Therapy5. Protective and Therapeutic Effects of Diosgenin, a Food Saponin6. Dietary Phytochemicals in Cancer Prevention and Therapy7. Role of Antioxidants in Cancer Prevention and Treatment8. Natural Compounds as Preventive and Therapeutic Potentials of Cancer9. Traditional Islamic and Arabic Functional Foods in Cancer Prevention and Therapy10. Indian Herbal Medicine and their Functional Components in Cancer Therapy and Prevention11. Preventive and Therapeutic Role of Herbal Medicine in Cancer12. Complementary and Alternative Strategies for Cancer Prevention and Therapy13. Nutrigenomics and Functional Food: Implications for Cancer Prevention and Treatment14. Overview of Prebiotics in Cancer Prevention and Therapy15. Relationship between Functional Food and Tumor Metabolism16. Targeting Cancer Stem Cells by Functional Food for Cancer Prevention and Therapy17. Targeted Cancer Therapy with Bioactive Food and Their Products18. Functional Foods: Clinical Applications in Cancer Prevention and Therapy