Natural Products for Cancer Chemoprevention

Dear Colleagues,

This issue focuses on the identification and use of selected naturally-occurring foodstuffs, and of compounds in these foods, for use in the prevention of cancer. The relative merits of using whole foods versus individual compounds within these foods for cancer prevention are discussed. Where available, the results are presented from both preclinical studies and clinical trials of these foodstuffs and their compounds. These results include toxicity assessments, pharmacokinetic studies of compound bioavailability, and mechanisms of inhibition of both the initiation and promotion/progression stages of cancer development. Future directions for the use of both whole foods and individual compounds for the more effective chemoprevention of specific cancer types are discussed.

Prof. Gary D. Stoner
Guest Editor

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