An important part of our research consists in characterizing the anti-cancer and anti-angiogenic potential of various molecules that occur naturally in the foods we eat every day. The goals of this research are to better understand the anti-cancer activity of these molecules and to use the results to set up an anti-cancer dietary program in order to reduce the risk of recurrence in patients in remission from cancer. To date, our work has resulted in the identification of four major classes of molecules of dietary origin with a very high anti-cancer potential: catechins in green tea [1-3], sulforaphane in broccoli [4], ellagic acid in strawberries and raspberries [5] and, more recently, anthocyanidins in blueberries [6, 7].




