Technical Abstract: The concept of cancer prevention was first introduced in studies using the natural form of vitamin A in the prevention of epithelial cancers. Ever since, research on cancer prevention has grown and become a rather specialized field study. Cancer is a multistage process, and takes several years for the invasive stage to be reached. There are therefore several stages, such as initiation, promotion, progression, where development of cancer can be prevented. Chemoprevention has been defined as the use of drugs, vitamins, or other agents to try to reduce the risk of, or delay the development or recurrence of, cancer. Phytochemicals from food as well as medicinal plants are recognized as agents that play a role in the primary level of chemoprevention. This special issue on “Natural Products and Dietary Prevention of Cancer” provides recent reviews on selected natural products present in food, beverages and condiments, and their putative role in the prevention of various types of cancer. “Preventive medicine” is gaining strength as an approach for preventing cancer and other diseases. Dietary constituents as well as natural products derived from non-food plants have been demonstrated to modulate common signaling pathways in cancer development. These naturally occurring compounds could become important agents in the prevention of various types of cancer.