Prevention of Cancer by Dietary Phytochemicals

摘要

Diet is one of the most important factors contributing to the development of cancer. Consumption of fruits and vegetables has been linked to a decreased risk of human cancer. Many dietary substances have been isolated and tested for their chemopreventive activity. This article is a brief review of the work related to the molecular mechanisms explaining the anti-cancer effects of certain dietary substances such as tea polyphenols, resveratrol, inositol hexaphosphate and gingerol.