Antioxidants and Whole Food Phytochemicals for Cancer Prevention

Abstract

It is well established that regular consumption of fruits, vegetables, and whole grains is strongly associated with reduced risk of developing chronic diseases. It has been shown that fruit and vegetable phytochemical extracts exhibit strong antioxidant and antiproliferative activities. The additive and synergistic effects of phytochemicals in fruits and vegetables are responsible for these potent antioxidant and anticancer activities, and that the benefit of a diet rich in fruits and vegetables is attributed to the complex mixture of phytochemicals present in whole foods. This may explain why no single antioxidant can replace the combination of natural phytochemicals in fruit and vegetables to achieve the health benefits. The evidence suggests that antioxidants or bioactive compounds are best acquired through whole food consumption, not from expensive dietary supplements. Thus, it is recommended that consumers eat 5 to 10 servings of a wide variety of fruits and vegetables daily as an appropriate strategy for significantly reducing the risk of chronic diseases and to meet their nutrient requirements for optimum health.