*2.6.1 Mechanism*

The consumption of vegetables provides a large number of potential anticarcinogenic components that include dietary fiber, carotenoids, vitamins C and E, selenium, folate, dithiolethiones, glucosinolates and indoles, isothiocyanates, flavonoids, polyphenols, protease inhibitors, plant sterols, allium compounds, and limonene [7, 29]. It is possible that a combination of these nutrients and phytochemicals is responsible for the lower CRC risks associated with vegetable consumption [8], due to their antioxidant and antiproliferative activities, modulating xenobiotic and hormonal metabolism and immunity [30, 31]. Vegetables are an important source of micronutrients, notably folate that plays an important role in DNA synthesis and methylation and in the expression of genes involved in carcinogenesis [32]. Anticarcinogenic compounds such as folate, vitamins, fiber, minerals, flavonoids, and glucosinolates are found in cruciferous vegetables [4].
