Dietary Antioxidants in Cancer Chemoprevention

Dear Colleagues,

Carcinogenesis is a multistage process that involves a series of events comprising of genetic and epigenetic changes, leading to the initiation, promotion and progression of cancer. Chemoprevention is referred to as the use of nontoxic natural compounds, synthetic chemicals or their combinations to intervene in multistage carcinogenesis. Chemoprevention through diet modification, i.e., increased consumption of plant-based food, has emerged as a most promising and realistic approach to reduce the risk of cancer. Dietary antioxidants such as certain groups of phytochemicals are ubiquitous in plant-based food such as fruits, vegetables, teas as well as in most medicinal plants. For example, over 30,000 polyphenols have been characterized over the last few decades. Polyphenols comprise of several sub-classes, including flavonoids (flavonols, flavan-3-ols, anthocyanins, flavonones, flavones, isoflavones and proanthocyanidins), lignans, xanthones, stilbenes, and curcuminoids. Identification of most efficacious antioxidants, their dietary sources and understanding of the molecular basis of how these biomolecules contribute to the chemoprevention including protection against DNA damage caused by various carcinogenic factors is important in developing effective cancer chemopreventive strategies.

This Special Issue will publish both reviews and original research papers on the role of dietary antioxidants in cancer chemoprevention. The molecular mechanisms associated with specific antioxidant compounds as cancer prevention agents, as well as anti-cancer therapeutic effects of dietary antioxidants, will also be included.

Prof. H.P. Vasantha Rupasinghe
Guest Editor

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