• SIDDHITA TIWARY Department of ???, School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, Punjab, India.
  • MD SADIQUE HUSSAIN Department of ???, School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, Punjab, India.


After cardiovascular diseases, in most developed nations cancer is the second leading cause of mortality. Additional to the rising tumor-related behaviors, especially smoking in developing nations, the global prevalence of cancer keeps climbing primarily cos of the aging and expansion of the global population. Lung carcinoma, liver carcinoma, intestinal carcinoma, colorectal carcinoma, breast carcinoma, stomach carcinoma, etc., are the largest global burden of cancer types. More than half of all cases of cancer and mortality are considered preventable globally. There are food components that, beyond basic nutrition, provide health benefits. These functional foods are known to do more than just provide nutrients because they help to sustain health and thereby decrease the risk of disease. In recent times, functional foods have acquired enormous importance for their anticipated visualized involvement in the treatment of various pathologies such as cancer. To see the impact of functional foods on wellbeing or cancer or associated states, there are very few researches performed worldwide. Several functional foods derived from diverse sources, such as plants, animals, and microbial sources, have noticeable anticancer effects. In this review, we show light on the different types of cancers and also highlighted different functional foods that can help in the prevention as well as treatment of different types of carcinoma.

Keywords: Tumor, Global burden, Food components, Functional foods, Anticancer


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How to Cite
TIWARY, S., and M. S. HUSSAIN. “FUNCTIONAL FOODS FOR PREVENTION AND TREATMENT OF CANCER”. Asian Journal of Pharmaceutical and Clinical Research, Vol. 14, no. 3, Mar. 2021, pp. 4-10, doi:10.22159/ajpcr.2021.v14i3.40426.
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