Nutrition and Cancer Prevention
CHAPTER 2: Bioactive Compounds from Fruits and Vegetables and Cancer Prevention
Published:27 Nov 2019
Special Collection: 2019 ebook collection
R. Heidor, M. L. P. Miranda, T. P. Ong, and F. S. Moreno, in Nutrition and Cancer Prevention, ed. T. P. Ong and F. S. Moreno, The Royal Society of Chemistry, 2019, pp. 13-26.
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Increased consumption of fruits and vegetables is associated with cancer prevention. The World Cancer Research Fund recommends daily ingestion of at least 400 g of plant-based foods such as whole grains, fruits, vegetables and beans. The protective effects of these foods have been associated with the presence of bioactive food compounds. These are produced through secondary metabolism in plants and present distinct chemical and biological features. Examples include sulforaphane (broccoli), lycopene (tomatoes), catechins (green tea), allyl compounds (garlic), terpenoids (citrus fruits) and genistein (soy). These compounds have been shown to modulate several cellular and molecular targets deregulated in carcinogenesis. The potential cancer preventive potential of bioactive food compounds is discussed in this chapter.