Vol. 4, Issue 2, Part A (2022)

Breast cancer is a leading cause of morbidity and mortality among women worldwide, necessitating continued exploration of effective prevention strategies. Dietary factors, particularly phytochemicals found in fruits, vegetables, and whole grains, have emerged as potential modulators of breast cancer risk. These bioactive compounds, including flavonoids, carotenoids, glucosinolates, and isoflavones, are known for their antioxidant, anti-inflammatory, and hormone-modulating properties, which may contribute to their protective effects against breast cancer.