ABSTRACT
Reactive oxygen species (ROS) play signicant roles in induction and progression of breast cell carcinogenesis, leading to breast cancer development. Breast cancer is the most common type of cancer and the leading cause of cancer-related death among women worldwide. Both nonmodiable (genetic predisposition, age, early menarche, late menopause, etc.) and modiable (environmental carcinogens, diets, obesity, alcohol consumption, etc.) risk factors contribute to breast cancer development. These risk factors are able to exert their effects on breast cell carcinogenesis through oxidative stress via induction of ROS. The highly reactive and unstable nature of ROS renders them chemically reactive with the potential to damage DNA, amino acids, and lipids, contributing to chromosomal mutagenesis, epigenetic alterations, and cellular carcinogenesis. It is widely recognized that more than 85% of breast cancers are sporadic and attributable to long-term environmental exposure to low quantities of carcinogenic agents; such agents are associated with modiable risk factors involving oxidative stress. Considering the ever-present threat of exposure to ubiquitous environmental elements capable of generating ROS and the importance of ROS in breast cancer development, it is imperative to identify noncytotoxic agents that possess antioxidant properties capable of effectively intervening in breast cell carcinogenesis. Such agents might be specic fruits, vegetables, spices, and tea, which all contain various bioactive antioxidant compounds capable of inhibiting breast cell carcinogenesis. Thus, a combination of antioxidant dietary agents could be the most optimal course of action against ROS-mediated breast cell carcinogenesis and be routinely used for affordable prevention of breast cancer development.
