Anticarcinogens

Substances that block the formation of carcinomas following exposure to carcinogens. The dietary candidates read like a produce-aisle roll call: phytoestrogens including isoflavonoids and lignans, flavonoids, lycopene, glucosinolates from crucifers, terpenes, allyl sulphides from garlic and simple phenols. They act by preventing carcinogen activation, inducing detoxification enzymes, scavenging free radicals and modulating cell signalling. Laboratory evidence for many is strong, but translating it into confirmed human benefit is difficult — diets are complex, doses differ, and cancer develops over decades. Whole dietary patterns show clearer associations than any single compound.