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Chemoprevention--a novel approach in dietetics
W Andlauer1, P Stehle, P Fürst
1Institute for Biological Chemistry & Nutrition, University of Hohenheim, Stuttgart, Germany. andlauer@uni-hohenheim.de
Abstract:
Chemoprotective potential of naturally occurring phytochemicals in food is a major area of scientific interest. Results acquired from epidemiologic studies suggest a reduced risk of degenerative diseases with high phytochemical consumption. Bioavailability of phytochemicals is a critical issue, though their significant absorption has been demonstrated. Phytochemicals possess an array of biochemical and pharmacological qualities like antioxidative, anticarcinogenic, antimicrobial, cholesterol-lowering and antithrombotic activities.
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