Role Of Phytochemicals In Colon Carcinogenesis (pp. 41-64)
Authors: Zander, Mary E. S.; Volate, Suresh R.; Wargovich, Michael J. (South Carolina Cancer Center Columbia, SC )
Abstract: Epidemiological studies show that populations that rely on a plant-based diet have lower risks for common forms of cancer, suggesting that a strong relationship exists between diet and cancer. Phytochemicals, which are nonnutritive constituents of plants possessing health-protective effects, may provide protection specifically against colorectal cancer (CRC). While diet is very complex, research has identified certain foods and herbs that have some great potential to prevent CRC. Several possible mechanisms of action may explain the cancer preventive aspects of plant-based foods. Specifically, antioxidants from green tea, isothiocyanates from cruciferous vegetables, isoflavones in soy, and flavonoids such as those found in onions and turmeric, have potential anti-cancer effects. This chapter will also examine the potential cancer preventive effects of herbal supplements including garlic, ginseng, and ginger. The evidence for these food products and herbals in terms of their phytochemical components as well as the proposed mechanisms of their anti-tumor activities will be discussed.