FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

MAŁGORZATA DAREWICZ, JERZY DZIUBA, TOMASZ PANFIL

Title

Biologically active components of functional food in the context of cancer diseases prevention

Abstract

The application of biologically active components of food for the cancer diseases prevention excite a great interest of food and pharmaceutical industry. The broadening assortment of the functional food products creates a chance for introducing then in diet planning. The biologically active components of functional food can be widely applied as a element of cancer prevention. In the paper bioactive components of functional food, which may play an important role in decreasing of the risk of cancer diseases were described.

Keywords

cancer diseases, functional food, biologically active components, food prevention

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