Author/Authors :
Bahadori Monfared Ayad نويسنده Department of Epidemiology, Faculty of Health, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741, Tehran, I.R. Iran , Sohrabvandi Sara نويسنده Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences , Mortazavian Amir Mohammad نويسنده Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences , Mollakhalili Meybodi Neda نويسنده Student Research Office, Department of Food Science and
Technology, Faculty of Nutrition Sciences and Food
Technology/National Nutrition and Food Technology Research
Institute, Shahid Beheshti University of Medical Sciences, Tehran,
IR Iran , Aghaei Meybodi Fateme نويسنده Department of Internal Medicine, Shahid Sadoughi
University of Medical Sciences, Yazd, IR Iran
Abstract :
Context Cancer generally is considered as a neoplastic disease
with particular causative and etiologic factors as well as protective
elements. Although it has remained difficult to treat, it is
preventable. Recently, the interest in dietary phytochemicals intake has
considerably increased for potential cancer chemoprevention. Evidence
Acquisition This report reviews the role of phytochemical consumption in
cancer prevention based on publications from PubMed, Science direct,
Google Scholar, and Scopus from the year 1996 onward using cancer,
chemoprevention, phytochemical keywords. Results Regular intake of
phytochemicals has been demonstrated to prevent cancer during its
different stages including initiation, promotion and progression.
Considering the animal models, the second step is the main stage for
cancer chemoprevention. Conclusions The phytochemicals involved in
chemoprevention can be categorized in different groups naming phenolics,
carotenoid, alkaloids, organosulfur compounds and nitrogen-containing
compounds. They are able to stop, postpone and reverse carcinogenesis by
different mechanisms.
