Dietary anticarcinogens are found in minute amounts in many fruits and vegetables and often are the flavor and fragrance components that characterize them. Natural product chemists have isolated more than 100 chemical species from the plant kingdom that are antimutagenic, anticarcinogenic, or antipromotional in their mechanisms of inhibition. This paper will review the activity of newer agents including dialkyl sulfides in garlic and onion and calcium salts as potential compounds for the prevention of gastrointestinal cancer.
Read at the meeting of the American Society of Colon and Rectal Surgeons, Washington, D.C., April 5 to 10, 1987. This paper is dedicated to Norman Nigro, M.D., in honor of his pioneering work in the field of colorectal cancer prevention.
The research described herein has been supported in part by grants from the Elsa U. Pardee Foundation, The University of Texas System Cancer Center, and by the National Dairy Board administered in cooperation with the National Dairy Council.
© The ASCRS 1988