Abstract

REVIEW ON CHEMOPREVENTION OF CANCER BY DIETRY PHYTOCHEMICALS

Aayesha Rabiya, *Dr. V. V. Paithankar, Apurva C. Kochar and Dr. N. N. Bobade

Abstract

Cancer chemoprevention involves the use of different natural or biologic agents to reduce or reverse tumor growth. The evidences from several epidemiological studies propose that higher intakes of fruits and vegetables have been associated with lower risk of cancer. Dietary phenolic and polyphenolic substances, terpenoids, dietary fibers, fish oils, some micronutrients present in foods of both plant and animal origin, and a reduction of caloric intake appear to inhibit the process of cancer development. Many dietary factors possess antioxidant and anti-inflammatory properties and cause induction of phase II enzymes. Phytochemicals derived from such fruits and vegetables, referred to as chemopreventive agents include genistein, resveratrol, diallyl sulfide, S-allyl cysteine, allicin, lycopene, capsaicin, curcumin, 6-gingerol, ellagic acid, ursolic acid, silymarin, anethol, catechins and eugenol Because these agents have been shown to suppress cancer cell proliferation, inhibit growth factor signaling pathways, induce apoptosis, inhibit NF-κB, AP-1 and JAK-STAT activation pathways, inhibit angiogenesis, suppress the expression of anti-apoptotic proteins, inhibit cyclooxygenase-2, they may have untapped therapeutic value. Thus phytochemicals could play an important role in cancer chemoprevention.

Keywords: Cancer, chemoprevention, mechanism of chemoprevention, molecular targets.