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Abstract
Green leafy vegetables contain a wealth of potential chemopreventive compounds. Chlorophyll and its derivatives can trap aflatoxin and other mutagens by complex formation and appear protective against carcinogens in various animal and human models. They also have antioxidative and immunomodulatory properties. Folate is essential in DNA synthesis and methylation, and is required especially by rapidly proliferating tissues. For cancer prevention, dietary folate may be preferable to the much more stable folic acid used in fortification. Of the various green vegetables, spinach and perilla have been widely studied. Spinach has high antioxidant content, and its glycolipid fractions inhibit cancer cell proliferation and suppress tumours in murine models. Luteolin, rosmarinic acid and triterpenes extracted from perilla leaves are potent antitumourigenic and anti-inflammatory agents.
Published Version
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