Monday, 20 November 2017

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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