*2.5.1 Mechanism*

Apart from fiber content, fruits are a rich source of vitamins C and E, as well as numerous bioactive compounds which may have an anticarcinogenic potential. These include folate, flavonoids, polyphenols, and limonene [4, 28]. Many of these compounds have potent anti-oxidative properties which could inhibit cellular damage and exposure to reactive oxygen species [28].

## **2.6 Non-starchy vegetables**

Based on epidemiological studies, the term vegetables may cover different categories, namely, total vegetables (non-starchy vegetables and starchy vegetables), non-starchy vegetables, fresh vegetables (as opposed to preserved vegetables), and raw vegetables (excluding cooked vegetables) [7]. There is limited suggestive evidence that a low intake (less than 100 g per day) of cruciferous vegetables and non-starchy vegetables might increase the risk of CRC [7, 8]. However, there is also limited evidence that a high intake of fruits and vegetables protects against

CRC. Considering the well-establish cardiometabolic benefits of adequate fruit and vegetable intake, it would be reasonable to recommend increasing intake among populations with very low consumption [4].
