This book focuses on historical record for the cancer preventative effects of consumption of vegetables, fruits, and herbs. Indeed, the usage of foods and their extracts as therapeutic tools appears in ancient and modern cultures. Recently, however, there has been an increase in the amount of scientifi c research relating to the effects of plant products in cancer treatment. Therefore, information from sci-entific research is critical in helping researchers and healthcare professionals make decisions on the benefi ts, risks, or value of botanicals and their extracts in the prevention and treatment of cancers.
