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Vikas Sharma1*, Harminder Kour2, Komal Sudan3, Nancy Vohra4 and Shivangi Sharma5
1,2,3,4 Division of Biochemistry, Faculty of Basic Sciences, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Main Campus Chatha -180 009, Jammu, J&K, India
5Department of Chemistry,Govt. Degree College, RS Pura -181102, Jammu,
Jammu & Kashmir, India
Email: vikas.skuast@gmail.com
Received-18.09.2025, Revised-06.10.2025, Accepted-20.10.2025
Abstract: The global cancer epidemic is rising continuously, placing further strains on the individuals, the families and the societies (in which they live). The number of cancer cases and related deaths worldwide, estimated to double over the next 20-40 years. Research over the past several decades suggests that a high intake of vegetables decreases the risk of several cancers both in experimental animals and in humans. Epidemiological studies point to the fact that long-term consumption of diet rich in vegetables reduces the risk of chronic diseases especially cancer (Temple and Gladwin, 2003). Chemoprevention, by the use of natural products, that can reverse / suppress or prevent carcinogenic progression, has become an appealing strategy to combat the dogma associated with increasing cases of cancers worldwide. Such diets can minimize exposure to deleterious substances, activation of procarcinogens and can maximize the intake of certain beneficial nutrients like isothiocyanates, unsaturated fatty acids, polyphenolic terpenoids (PPT), selenium, terpenes, etc. Current evidence suggests that garlic, green tea, tomatoes and soy intake as part of the diet may be useful in preventing various cancers. A number of exciting researches suggest that vegetables, fruits, whole grains, herbs, nuts and seeds contain an abundance of polyphenolic compounds, terpenoids, sulphur compounds, pigments and other natural antioxidants, that have been associated with protection from or treatment of conditions such as cancer. Therefore, we can say that natural products have been a prime source of highly effective conventional drugs for the treatment of many forms of cancer and regular consumption of vegetables is associated with reduced risk of cancers and additive/ synergistic effects of phytochemicals in these vegetables are responsible for their potent antioxidant / anticancer activities.
Keywords: Vegetables, Anticancer, Antioxidant, Polyphenols, Terpenoids
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