Abstract
One-third of all cancers are preventable through lifestyle choices including diet and physical activity, and the role that diet may play in cancer prevention has been studied over time. Phytochemicals, including carotenoids and glucosinolates, are found in specific vegetables and have been the focus of some of these studies with varied results. Prevention recommendations encourage an increase of plant foods including nonstarchy vegetables. This review attempts to examine current research associated with carotenoid- and glucosinolate-containing vegetables and the potential role for credentialed nutrition professionals to promote these vegetables in clinical practice.