Originally published as JCO Early Release 10.1200/JCO.2008.20.6235 on May 4 2009

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Perspectives for Cancer Prevention With Natural Compounds

From the Department of Hematology and Medical Oncology, Winship Cancer Institute, Emory University, Atlanta, GA.

Corresponding author: Dong M. Shin, MD, Department of Hematology and Medical Oncology, Winship Cancer Institute, Emory University, Atlanta, GA 30322; e-mail: dmshin{at}emory.edu.

Cancer is the second leading cause of death in the United States. Despite the estimated 565,650 deaths in 2008 of Americans as a result of cancer, it is mostly a preventable disease. Simply by modification of diet, maintenance of optimum body weight, and regular physical activity, 30% to 40% of all instances of cancer could be prevented. Modification of diet alone by increasing vegetable and fruit intake could prevent 20% or more of all cases of cancer and may potentially prevent approximately 200,000 cancer-related deaths annually. Because of their safety, low toxicity, antioxidant properties, and general acceptance as dietary supplements, fruits, vegetables, and other dietary elements (phytochemicals and minerals) are being investigated for the prevention of cancer. Extensive research over the past several decades has identified numerous dietary and botanical natural compounds that have chemopreventive potential. In this review, we discuss promising natural chemopreventive compounds, their molecular targets, and their mechanisms, which may help the further design and conduct of preclinical and clinical trials.

Supported by Grants No. P50 CA128613, U01 CA101244, and R01 CA112643 from the National Institutes of Health. D.M.S. and F.R.K. are Distinguished Cancer Scholars of the Georgia Cancer Coalition.

Authors' disclosures of potential conflicts of interest and author contributions are found at the end of this article.

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