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Carlos Kusano Bucalen Ferrari1 e Elizabeth Aparecida Ferraz da Silva Torres2
Abstract
To describe and analyse the importance of food compounds
with anticarcinogenic properties was the objective of this review. Minerals,
as Selenium and Calcium, and compounds present in teas (catechins),
citrics (terpenes), persimmon, milk, fish, grapes and wine (phenolics),
soy beans and its products (isoflavonoids) have confirmed anticarcinogenic
effects in vitro and in vivo, constituting promising functional foods
to cancer prevention.
Key words: carotenoids; phenolics; terpenes;
isoflavonoids; anticarcinogenic agents. |
Revista Brasileira de Cancerologia - Volume 48 n°3 Jul/Ago/Set 2002