Inhibition of Mammary Cancer by Citrus Flavonoids

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Abstract
Much of the emphasis in research on diet and cancer has been focused on the promotion of cancer by dietary fat (Carroll, 1994). However, the lack of support for the fat hypothesis by case-control and cohort studies has led people to question its validity (Land, 1994; Hunter et al., 1996). Epidemiological studies on diet and cancer have provided leads in the search for naturally-occurring anticancer agents (Steinmetz and Potter, 1991a; Block et al., 1992). There is general agreement that plant-based diets, rich in whole grains, legumes, fruits and vegetables reduce the risk of various types of cancer, including breast cancer. A variety of compounds produced by plants have been investigated (Steinmetz and Potter, 1991b; Wattenburg, 1992). These include the flavonoids, which are an integral part of the human diet.