食物中具有致癌作用的化学成份有增加的迹象。然而,已有证据表明食物中也含有保护因素。那就是自然食料中某些化学物质,它们在肿瘤的形成中能阻止或以某种方式干扰致癌物与最后达到极点的细胞大分子之间的相互作用。已有文献报告水果和蔬菜中通常含有的某些自然植物酚类和类黄酮具 There is an increase in the chemical ingredients that cause cancer in food. However, there is evidence that food also contains protective factors. That’s some of the chemicals in natural foods that prevent or in some way interfere with the interaction between carcinogens and the ultimate culminating cellular macromolecule in tumor formation. Some natural plant phenols and flavonoids commonly found in fruits and vegetables have been reported