There are a multitude of nutrients in food that have well-documented actions against cancer cells. Evidence is available from epidemiological studies, laboratory investigations and clinical trials. This presentation will outline some of this evidence, and provide specific examples of phytochemicals that are easily obtained from readily available food sources. In particular, the enzyme systems and biochemistry of Camellia sinensis (green tea), Cruciferous vegetables (broccoli), the Allium family (garlic), and Curcuma longa (turmeric), will be explained. Methods of preparation for optimizing the anticancer benefits of these foods will be detailed.