Phytochemicals in Fruits and Vegetables: Cancer Risk Reduction

Fruits and vegetables contain diverse phytochemicals—natural compounds with antioxidant, anti-inflammatory, and other benefits. Well-studied examples:

• Carotenoids: Red/orange/yellow pigments; linked to lower lung, stomach, prostate cancer risk.
• Anthocyanins: Blue/purple/red pigments; linked to reduced heart disease, cancer, cognitive decline.
• Flavonoids: Linked to lower lung, stomach, colon cancer risk.
• Resveratrol: In red grapes/wine; linked to lower heart disease, cancer, neurodegenerative disorders.
• Quercetin: In onions, apples, broccoli; linked to lower heart disease, cancer, asthma.

Fruits and vegetables also provide fiber, vitamins, and minerals. Their synergistic effects lower risk of cancer, heart disease, stroke, type 2 diabetes, and obesity. A diet rich in produce is strongly recommended.