Effect of naturally occurring food flavouring phytochemicals against DNA damaging environmental agents

Today, its well established that genotoxic chemicals are widely distributed in drugs,
pesticides, cosmetics, narcotics, air and water pollutants, food additives and food
contaminants (Belpomme, 2007; Irigaray, 2007). Intake of DNA damaging
environmental contaminants can lead to heritable genetic defects, cardiovascular
problems, diabetes, cancer, premature ageing, teratogenic effects and
neurodegenerative diseases (Hoeijmakers, 2009; De Flora and Ramel, 1988; Ferguson
and Philpott, 2008). Hence, there is a need to develop a suitable strategy to safeguard
human genetic material from the catastrophic consequences of exposure to
environmental toxicants.