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Strategies of Functional Food for Cancer Prevention in Human Beings

  • Zeng, Ya-Wen ;
  • Yang, Jia-Zheng ;
  • Pu, Xiao-Ying ;
  • Du, Juan ;
  • Yang, Tao ;
  • Yang, Shu-Ming ;
  • Zhu, Wei-Hua
  • Published : 2013.03.30

Abstract

Functional food for prevention of chronic diseases is one of this century's key global challenges. Cancer is not only the first or second leading cause of death in China and other countries across the world, but also has diet as one of the most important modifiable risk factors. Major dietary factors now known to promote cancer development are polished grain foods and low intake of fresh vegetables, with general importance for an unhealthy lifestyle and obesity. The strategies of cancer prevention in human being are increased consumption of functional foods like whole grains (brown rice, barley, and buckwheat) and by-products, as well some vegetables (bitter melon, garlic, onions, broccoli, and cabbage) and mushrooms (boletes and Tricholoma matsutake). In addition some beverages (green tea and coffee) may be protective. Southwest China (especially Yunnan Province) is a geographical area where functional crop production is closely related to the origins of human evolution with implications for anticancer influence.

Keywords

Functional food;dietary;cancer prevention;human being;progress in Southwest China

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