The Role of Flavonoids in Fruits and Vegetables Related to Breast Cancer Prevention

Breast cancer is the leading cause of cancer-related death in women worldwide (Hery et al., 2008). Globally, more than 1.1 million women are diagnosed each year, representing approximately 10% of all newly diagnosed cancer cases (Anderson et al., 2005). Breast cancer is more common in North America and Western Europe than it is in most of Asia and Africa. Furthermore, the mortality rate for premenopausal breast cancer is nearly four times greater in the Western world, compared with Far East Asian nations (Limer and Speirs, 2004). In the past, health initiatives have focused primarily on two approaches for battling breast cancer: utilizing effective methods of early detection and providing standardized treatment to cure the disease. While advancements in research and technology have improved survival rates, there have not been similar advancements with regard to prevalence (Anderson et al., 2005). Furthermore, the systemic toxicity of current chemotherapeutic drugs is a signi cant limitation to their effectiveness in advanced stage cancer (Singh et al., 2002). This, coupled with a growing incidence of drug-resistant breast cancer, initiated a search for new strategies in disease management (Long et al., 2008) and more importantly, in cancer prevention.