Naturally Occurring Phenolics as Antimutagenic and Anticarcinogenic Agents

  • Hans F. Stich
  • Miriam P. Rosin
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 177)


Epidemiological evidence points to an inverse relationship between the consumption of vegetables and the incidence of cancer at various sites (Hirayama, 1979, 1981; Graham et al., 1978; Mettlin et al., 1981). The search for the protective components in these vegetables has focused on B-carotene and vitamin A (e.g., Bjelke, 1975; Shekelle et al., 1981; Cambien et al., 1980; Peto et al., 1981; Doll and Peto, 1981; Marshall et al., 1982) and ascorbic acid (e.g., Haenszel and Correa, 1975; Kolonel et al., 1981). However, the inverse relationship observed between the ingestion of green/yellow vegetables and the incidence of human cancers could conceivably be due to many other plant components. At present, the percentage contribution of vitamins to the cancer-protective activity of vegetables or fruits is unknown. In this paper, we present results suggesting an involvement of naturally occurring phenolics in the prevention of genotoxicity and carcinogenicity. Since the number of phenolics in various plants is staggering and the discussion of their beneficial or toxic effects is beyond the scope of any short review, we have focused on non-flavonoid simple phenolics (C6), phenolic acids (C6-C1), cinnamic acid and related compounds (C6-C3).


Gallic Acid Ferulic Acid Caffeic Acid Chlorogenic Acid Cinnamic Acid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Plenum Press, New York 1984

Authors and Affiliations

  • Hans F. Stich
    • 1
  • Miriam P. Rosin
    • 1
  1. 1.Environmental Carcinogenesis UnitBritish Columbia Cancer Research CentreVancouverCanada

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