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.


K A Steinmetz, J D Potter


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