Dietary bioactive compounds and their health implications.
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...Upward of 5000 dietary bioactive compounds have been identified to date (Gonzalez-Gallego, V. GarciaMediavilla, S. Sanchez-Campos, and Tunon 2010; Liu 2013; Casas, Estruch, and Sacanella 2018), many of which now have a substantial body of evidence supporting their benefits on human health....
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...It has been estimated that over 30% of all cancer deaths in the United States are due to dietary choices (Doll and Peto 1981; Willett 1995). Increasing antioxidant defenses through intake of dietary phytochemicals in fruits and vegetables may reduce or delay the oxidation of DNA and affect cellular signal transduction pathways controlling cell proliferation and apoptosis (Liu 2004). The evidence supporting a high intake of fruits and vegetables to prevent cancer is reviewed below. Epidemiological studies have consistently shown that regular consumption of fruits and vegetables can reduce cancer risk. Block and others (1992) reviewed about 200 epidemiological studies that examined the relationship between consumption of fruits and vegetables and cancer of the lung, colon, breast, cervix, esophagus, oral cavity, stomach, bladder, pancreas, and ovary, and concluded that the consumption of fruits and vegetables was related to a reduced risk of cancer incidence. High consumption of fruits particularly had significant protection against cancer of the esophagus, oral cavity, and larynx. The risk of cancer was 2-fold higher in persons with a low intake of fruits and vegetables than in those with a high intake. In a meta-analyses conducted by Steinmetz and Potter (1996), 12 out of 20 prospective cohort studies showed that consumption of fruits and vegetables was statistically negatively associated with reduced risk of cancer. Voorrips and others (2000) reported that consumption of fruits and vegetables was associated with reduced risk of colon cancer in women. In the Nurses’ Health Study, consumption of fruits was inversely related to polyp formation (Michels and others 2006). Women who consumed 5 or more servings of fruit per day had a reduced risk of developing colorectal adenomas when compared to those who ate 1 or fewer servings (odds ratios = 0.6; 95% CI = 0.44 to 0.81). The risk reduction for vegetable consumption was not significant (odds ratios = 0.82, 95% CI = 0.65 to 1.05). Cohen and others (2000) reported that vegetable intake was inversely associated with reduced risk of prostate cancer....
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...It has been estimated that over 30% of all cancer deaths in the United States are due to dietary choices (Doll and Peto 1981; Willett 1995). Increasing antioxidant defenses through intake of dietary phytochemicals in fruits and vegetables may reduce or delay the oxidation of DNA and affect cellular signal transduction pathways controlling cell proliferation and apoptosis (Liu 2004). The evidence supporting a high intake of fruits and vegetables to prevent cancer is reviewed below. Epidemiological studies have consistently shown that regular consumption of fruits and vegetables can reduce cancer risk. Block and others (1992) reviewed about 200 epidemiological studies that examined the relationship between consumption of fruits and vegetables and cancer of the lung, colon, breast, cervix, esophagus, oral cavity, stomach, bladder, pancreas, and ovary, and concluded that the consumption of fruits and vegetables was related to a reduced risk of cancer incidence. High consumption of fruits particularly had significant protection against cancer of the esophagus, oral cavity, and larynx. The risk of cancer was 2-fold higher in persons with a low intake of fruits and vegetables than in those with a high intake. In a meta-analyses conducted by Steinmetz and Potter (1996), 12 out of 20 prospective cohort studies showed that consumption of fruits and vegetables was statistically negatively associated with reduced risk of cancer. Voorrips and others (2000) reported that consumption of fruits and vegetables was associated with reduced risk of colon cancer in women....
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...It is estimated that more than 30% of all cancer deaths in the United States could be avoided through appropriate life style changes and dietary modification (Doll and Peto 1981; Willet 1995, 2002)....
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...Dietary phytochemicals in the prevention of cancer It has been estimated that over 30% of all cancer deaths in the United States are due to dietary choices (Doll and Peto 1981; Willett 1995)....
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...It has been estimated that over 30% of all cancer deaths in the United States are due to dietary choices (Doll and Peto 1981; Willett 1995). Increasing antioxidant defenses through intake of dietary phytochemicals in fruits and vegetables may reduce or delay the oxidation of DNA and affect cellular signal transduction pathways controlling cell proliferation and apoptosis (Liu 2004). The evidence supporting a high intake of fruits and vegetables to prevent cancer is reviewed below. Epidemiological studies have consistently shown that regular consumption of fruits and vegetables can reduce cancer risk. Block and others (1992) reviewed about 200 epidemiological studies that examined the relationship between consumption of fruits and vegetables and cancer of the lung, colon, breast, cervix, esophagus, oral cavity, stomach, bladder, pancreas, and ovary, and concluded that the consumption of fruits and vegetables was related to a reduced risk of cancer incidence. High consumption of fruits particularly had significant protection against cancer of the esophagus, oral cavity, and larynx. The risk of cancer was 2-fold higher in persons with a low intake of fruits and vegetables than in those with a high intake. In a meta-analyses conducted by Steinmetz and Potter (1996), 12 out of 20 prospective cohort studies showed that consumption of fruits and vegetables was statistically negatively associated with reduced risk of cancer....
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