Experimental evidence for cancer preventive elements in foods

Research output: Contribution to journalArticle

81 Scopus citations


The last decade has witnessed an incredible advance in our understanding of how fruits and vegetables work to prevent cancer. Epidemiological studies have suggested that a diet rich in fruits and vegetables is associated with reduced risk for a number of common cancers. Food chemists and natural product scientists have identified hundreds of 'phytochemicals' that are being evaluated for the prevention of cancer. Food components can modify carcinogenesis in one of five different ways. They may: (1) modify carcinogen activation by inhibiting Phase 1 enzymes; (2) modify how carcinogens are detoxified through Phase 2 pathways; (3) scavenge DNA reactive agents; (4) suppress the abnormal proliferation of early, preneoplastic lesions; and (5) inhibit certain properties of the cancer cell.

Original languageEnglish (US)
Pages (from-to)11-17
Number of pages7
JournalCancer Letters
Issue number1-2
Publication statusPublished - Mar 19 1997



  • Cancer chemoprevention
  • Carcinogen metabolism
  • Cellular proliferation
  • DNA adducts
  • Foods
  • Oncogenes

ASJC Scopus subject areas

  • Oncology
  • Cancer Research

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