Fruits and Vegetables in Cancer

Cancer diseases have been widely recognized as a significant global public health problem and their incidence, morbidity and mortality are high in worldwide. There is a lot of evidence that fruit and vegetables could provide health benefits and reduce the risk of cancer. The anticancer properties of fruit and vegetables are attributed to their composition rich in phytochemicals or phytonutrients. This chapter will summarize the role of phytochemicals of fruit and vegetables namely quercetin, resveratrol, carotenoids and dietary fibers in cancer prevention. A large number of in vivo and in vitro experiments has demonstrated the beneficial effects of these compounds. These phytochemicals are also capable of increasing the effectiveness of drugs already established in treatments, reinforcing the importance of indicating the consumption of fruit and vegetables by the population.