The Effect of Dietary Bioactive Compounds on Cancer Prevention

Dear Colleagues,

Cancer is a leading cause of death worldwide, accounting for nearly 10 million deaths or nearly one in six deaths in 2020. The cancer burden continues to grow globally, exerting tremendous physical, emotional and financial strain on individuals, families, communities and health systems. Though the diagnostic and prognostic approaches of cancer showed great improvement, effective preventive methods remain lacking. Moreover, the treatment via surgery, chemotherapy, or radiotherapy was expensive and had high recurrence rate. Thus, it is urgent to develop a safe, effective, and inexpensive anticancer therapeutic or preventive method. Dietary bioactive compounds are nutritional constituents that widely exist in foods. It was reported that they could effectively inhibit the development of cancer, and could induce the apoptosis of cancer cells. Additionally, it is still a common knowledge that some foods are benefit for human health. Most researchers focused on the food components to try to state the mechanism of foods on human health, as well as their relationships. As we know, the bioactive compounds, such as polysaccharides, flavonoids, phenolic acids, ginsenosides, vitamin, terpenoids, amino acids, and carboxylic acids, widely exist in many foods, e.g. tea,  herbs, fruits, fish, vegetables. Most importantly, development of medicinal foods, which are beneficial for human health, has become the most popular topic in recent years. Thus, the current issue will be focused on the mechanism and the effect of dietary bioactive compounds on cancer prevention.

Dr. Jianlin Wu
Dr. Ning Wang
Dr. Ren-You Gan
Guest Editor

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