Dietary phytochemical consumption plays an important protective role in breast cancer development, as well as in the differences in breast cancer incidence observed . Studies shows anti-carcinogenic potential of various phytochemicals such as carotenoids, chlorophyll, flavonoids, indole, isothiocyanate, polyphenolic compounds, protease inhibitors, sulfides, and terpens . Natural active flavonoid that are abandoned in various plants has been proved to exhibit multiple biological effects possessing anti-apoptotic, anti-inflammatory, anti-oxidant and anti-cancer properties . The specific mechanisms of action of most phytochemicals in cancer prevention are not yet clear but appear to be varied . Considering the large number and variety of dietary phytochemicals, their interactive effects on cancer risk may be extremely difficult to assess. Phytochemicals can inhibit carcinogenesis by inhibiting phase I enzymes, and induction of phase II enzymes, scavenge DNA reactive agents, suppress the abnormal proliferation of early, preneoplastic lesions, and inhibit certain properties of the cancer cell .