Vegetables that heal: The magic of red colour vegetables on breast cancer

Globally, breast cancer is the leading cancer in the mammary gland of the female with high mortality rate, resulting serious health threat to public. The treatment of breast cancer options is crucial due to poor diagnosis and drug resistant to existing chemotherapeutic agents. The evidence-based analysis revealed the benefits of natural dietary foods such as vegetables for cancer prevention and treatment owing to its potential bioactive compounds which can reduce the cancer associated mortality. Exclusively, numerous bioactive compounds have distinct colour with different action in human body. Considering these facts, in this review, the anticancer properties of bioactive compounds such as lycopene, b-carotene, myricetin, betaine, quercetin, anthocyanin present in red coloured vegetables such as tomatoes, beetroot, red bell pepper and red onion against breast cancer cells and their mode of action have been investigated.