Abstract
Epidemiological evidence points to an inverse relationship between the consumption of vegetables and the incidence of cancer at various sites (Hirayama, 1979, 1981; Graham et al., 1978; Mettlin et al., 1981). The search for the protective components in these vegetables has focused on B-carotene and vitamin A (e.g., Bjelke, 1975; Shekelle et al., 1981; Cambien et al., 1980; Peto et al., 1981; Doll and Peto, 1981; Marshall et al., 1982) and ascorbic acid (e.g., Haenszel and Correa, 1975; Kolonel et al., 1981). However, the inverse relationship observed between the ingestion of green/yellow vegetables and the incidence of human cancers could conceivably be due to many other plant components. At present, the percentage contribution of vitamins to the cancer-protective activity of vegetables or fruits is unknown. In this paper, we present results suggesting an involvement of naturally occurring phenolics in the prevention of genotoxicity and carcinogenicity. Since the number of phenolics in various plants is staggering and the discussion of their beneficial or toxic effects is beyond the scope of any short review, we have focused on non-flavonoid simple phenolics (C6), phenolic acids (C6-C1), cinnamic acid and related compounds (C6-C3).
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Stich, H.F., Rosin, M.P. (1984). Naturally Occurring Phenolics as Antimutagenic and Anticarcinogenic Agents. In: Friedman, M. (eds) Nutritional and Toxicological Aspects of Food Safety. Advances in Experimental Medicine and Biology, vol 177. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-4790-3_1
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