Prostate cancer is the second most common cancer and the fifth leading cause of cancer death. The incidence of prostate cancer is rising due to increased screening and awareness, and there is epidemiological evidence suggesting an interaction among biological and environmental risk factors in the development and progression of prostate cancer. Vegetables and fruits provide a wide range of antioxidants and phytochemicals that have been demonstrated to have a negative, positive, or no association with prostate cancer risk. Therefore, it is evident that the effect of dietary antioxidants on risk of prostate cancer remains undecided and inconclusive. The main focus of this review was to examine recent and past literature of the chemoprotective properties of five major groups of phytochemicals against prostate cancer development including both in vivo and in vitro findings.
Part of the book: Antioxidants