Vitamins anticarcinogenic action

Since other dietary components affect absorption and excretion of deleterious compounds in foods, dietary protein, carbohydrate, fat, mineral, vitamin, or polyphenol content, as well as fiber, probably may influence the biological action of nutrients, antinutrients, and toxicants in foods. The paper by H. F, Stich and M. P. Rosen on antimutagenic and anticarcinogenic effects of naturally occurring phenolic compounds and that by T. K, Smith and M, S, Carson on the effect of diet on toxicosis of trichothecenes deserve special mention for pointing to promising future research directions on beneficial effects of diet on food safety. 

Over the years, several beneficial properties (anti-infiammatory, anticarcinogenic, antimutagenic) have been attributed to phenolic compounds [1-2], and a number of studies have suggested that consumption of fruits and vegetables can reduce the risk of cardiovascular diseases and cancer, potentially through the biological actions of the phenolic components [3-8] as well as antioxidant vitamins. 

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