Chemoprevention by Nonnutrient Components of Vegetables and Fruits

  • Diane F. Birt
  • Edward Bresnick
Part of the Human Nutrition book series (HUNU, volume 7)


This chapter reviews data associating vegetable and fruit consumption with the inhibition of cancer. The next section deals with data on vegetables and fruits: epidemiologic studies, animal studies, and studies using whole vegetable or fruit extracts in metabolic or mutagenicity studies. The rest of the chapter reviews data on a variety of compounds and classes of compounds that have been identified in fruits and/or vegetables and have been studied for their potential as chemopreventive agents. The selection of potential inhibitors discussed in this chapter was not all inclusive because of the tremendous growth in this area of research in the past decade.


Ellagic Acid Soybean Trypsin Inhibitor Cruciferous Vegetable Brussels Sprout Polycyclic Hydrocarbon 
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

© Springer Science+Business Media New York 1991

Authors and Affiliations

  • Diane F. Birt
    • 1
  • Edward Bresnick
    • 2
  1. 1.Eppley Institute for Research in Cancer and Allied Diseases and Department of BiochemistryUniversity of Nebraska Medical CenterOmahaUSA
  2. 2.Department of Pharmacology and ToxicologyDartmouth Medical SchoolHanoverUSA

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