Role of Phytochemicals as Anticancers Agents

Biologically active substances present in plants are known as phytochemicals usually present in plants foods and their sources. There is a wide range of epidemiologic studies to demonstrate a consistent dose-response relationship between fruit and vegetable for preventing Cancers.

  

Thus, fruits and vegetable act as a micronutrient and phytochemical to influence carcinogen metabolism and maintain DNA integrity.

Some phytochemicals and their sources are as follows:

Phytochemicals Carotenoids Diallyl sulfide Flavonoids  and phenols Isoflavones Isothiocyanates Lignans Lycopenes Organosulfuric  compounds Terpenes  and  monoterpenes

Sources Dark yellow and orange and deep green vegetables  and fruits Onion, garlic, chives Parsley, carrot, broccoli, cabbage, cucumbers, yams, eggplant , beans, apples, radishes, berries, soya beans and products Soya beans and its products Cabbage, cauliflower, broccoli, sprouts, mustard, radishes Whole grain products Tomatoes, red grape, fruit, guvava, dried apricots Garlic, onion, broccoli, cabbage, cauliflowers, sprouts Citrus fruits, parsley, carrots, celery, broccoli, cabbage, cauliflower, tomatoes, mint

These agents have both complementary and overlapping mechanism of action, including the induction of detoxification enzymes which substrate for formation of antineoplastic agents, dilution and binding the carcinogen in the digestive tract, alteration of hormone metabolism and antioxidant effects.

 

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