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VOLUME 14, 2013  Issue Number 3 , 1565-1570
DownLoad : 1565-70 2.18 Ahmad Faizal Abdull Razis.pdf
MINI-REVIEW
Cruciferous Vegetables: Dietary Phytochemicals for Cancer Prevention
Ahmad Faizal Abdull Razis and Noramaliza Mohd Noor
Abstract
Relationships between diet and health have attracted attention for centuries; but links between diet and
cancer have been a focus only in recent decades. The consumption of diet-containing carcinogens, including
polycyclic aromatic hydrocarbons and heterocyclic amines is most closely correlated with increasing cancer risk.
Epidemiological evidence strongly suggests that consumption of dietary phytochemicals found in vegetables and
fruit can decrease cancer incidence. Among the various vegetables, broccoli and other cruciferous species appear
most closely associated with reduced cancer risk in organs such as the colorectum, lung, prostate and breast.
The protecting effects against cancer risk have been attributed, at least partly, due to their comparatively high
amounts of glucosinolates, which differentiate them from other vegetables. Glucosinolates, a class of sulphurcontaining
glycosides, present at substantial amounts in cruciferous vegetables, and their breakdown products
such as the isothiocyanates, are believed to be responsible for their health benefits. However, the underlying
mechanisms responsible for the chemopreventive effect of these compounds are likely to be manifold, possibly
concerning very complex interactions, and thus difficult to fully understand. Therefore, this article provides
a brief overview about the mechanism of such compounds involved in modulation of carcinogen metabolising
enzyme systems.
Key Words: Cruciferous vegetables - glucosinolates - isothiocyanates - chemopreventive - carcinogen
 
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