ABSTRACT
The plant-based diets, rich in vegetables and fruits, protect against different cancers as evidenced in multiple epidemiological studies.1 The identication of the specic and protective constituents of these foods may lead to additional means of disease prevention, such as the use of chemopreventive agents in high-risk individuals and the engineering of “designer foods” enriched in protective compounds. The effective compounds, polyphenols, for example, have been considered as the responsible agents for such observations, and since then, much research has been conducted on their potential anticancer effects.
