Bioactive food components
may affect cellular and molecular events that are important in cancer prevention.
Phytochemicals, or bioactive food components
, such as isoflavones in soy foods and glucosinolates in cruciferous vegetables may be the source of the benefit, researchers say.
At the June 2005 CSL/JIFSAN Joint Symposium on Food Safety and Nutrition: Bioactive Food Components
I engaged in a lunch discussion with Joanne M.