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Phytochemicals and Nutritional Chemoprevention

A new science is emerging, called nutritional chemoprevention. The aim of this new field of research is to identify and harness phytochemicals for human health. All plants contain dozens of medicinally active substances called phytochemicals. Some of these are well known, such as beta-carotene and ascorbic acid (vitamin C). Other phytochemicals occur in trace amounts and yet still are able to produce powerful effects in our bodies. Dr. Michnovicz’s discoveries concerning the phytochemical, indole carbinol, and its potential role in cancer prevention are part of this new understanding of how plant foods can improve our health.

Our Institute’s research studies into the effects of food phytochemicals were originally conducted as part of the National Cancer Institute’s "Experimental Foods Program." The NCI’s goal was to carefully evaluate several plant-based foods that might benefit human health. Our research focused on the effect of cruciferous (cabbage-family) vegetables that were known to affect human metabolism. We identified a substance in cruciferous vegetables, called indole carbinol, that beneficially affected a woman’s estrogen metabolism. We were able to demonstrate widespread beneficial changes in estrogen hormone levels following a period of indole carbinol administration.

While indole carbinol studies continue to show promise for human cancer chemoprevention, other protective phytochemicals are yet to be discovered and explored. This is our goal, and you can help.