“…The ingestion of fruits and vegetables may lead to a protective effect in the occurrence of human cancer, due not only to flavonoids but also due to other phytochemicals such as chlorophyllin, indoles, isothiocyanates, sterols, phenols, protease inhibitors, and vitamins present in plants (Ito and Imaida, 1992). In terms of their potential mediation of cancer chemoprevention, flavonoids have been shown to interact in the genesis of cancer in all of its various stages of initiation, promotion, and progression (Ito and Imaida, 1992). For example, these compounds have been shown to block the promotion stage of carcinogenesis, and inhibit ornithine decarboxylase (ODC) synthesis, alter hormonal balance and cause the reduction of free radicals (Fujiki et al, 1986;Hatano et al, 1988;Fujita et al, 1989;Huang et al, 1992).…”