Abstract 2548 Combination of Phytochemicals Inhibits Colorectal Cancer in an In Vivo Model

Colorectal cancer (CRC) rates are decreasing in the elderly but increasing in people under the age of 50. Genetic predisposition contributes 5-10% to CRC development, but the remaining 90-95% is due to diet and lifestyle. Phytochemicals are natural bioactive components present in foods such as vegetables, fruits, whole grains, spices, and medicinal plants. Epidemiological studies show that populations consuming larger amounts of spices and vegetables have a low incidence of CRC, suggesting that phytochemicals offer preventative approaches to cancer.