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Chemopreventive Agents in Foods

  • Chapter
Functionality of Food Phytochemicals

Part of the book series: Recent Advances in Phytochemistry ((RAPT,volume 31))

Abstract

In recent years, organizations which promote health, the scientific community, and nutritionists have directed attention toward achieving long-term health benefits through prevention of certain chronic diseases, like cancer or cardiovascular disorders. The current consensus is that this can be achieved by a combination of several basic factors - avoiding smoking, performing regular exercise, and consuming a proper diet. The protective role of naturally occurring food agents is the subject of this review.

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Authors and Affiliations

  1. Food Research Division, Bureau of Chemical Safety Health Protection Branch, Department of Health, Banting Research Centre, Tunney’s Pasture, Post. Loc. 2203D, Ottawa, Ontario, K1A OL2, Canada

    Bozidar Stavric

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  1. Bozidar Stavric
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  1. McGill University, Ste. Anne de Bellevue, Quebec, Canada

    Timothy Johns

  2. University of South Florida, Tampa, Florida, USA

    John T. Romeo

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Stavric, B. (1997). Chemopreventive Agents in Foods. In: Johns, T., Romeo, J.T. (eds) Functionality of Food Phytochemicals. Recent Advances in Phytochemistry, vol 31. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-5919-1_3

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  • DOI: https://doi.org/10.1007/978-1-4615-5919-1_3

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