Vegetables, fruit, and cancer. II. Mechanisms.

This review evaluated studies on the role of natural compounds and micronutrients in cancer prevention. Carotenoids (i.e. beta-carotene, a precursor of vitamin A), vitamins C and E, selenium and other compounds derived from plants (dithiolthiones, glucosinolates, indols, isothiocyanates, flavonoids, phenols, protease inhibitors, plant sterols, allium compounds and limonene) were found to have anti-cancer effects. Therefore, a diet rich in vegetables and fruits was considered to be essential in disease prevention. Further details can be found in the study.
Steinmetz KA, Potter JD. Vegetables, fruit, and cancer. II. Mechanisms. Cancer Causes Control. 1991 Nov;2(6):427-42.


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