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Globally, Breast cancer is a complex and common disease. 12.5 % of all new annual cancer cases worldwide. In 2020 there were 2.3 million women with breast cancer diagnosed and 685,000 died globally. For long time, breast cancer treatments options include surgery, chemotherapy, hormone therapy and radiotherapy. However adverse effects from treatment options are frequently reported and multidrug resistance, fever, weakness, allergy and the absence of treatment for metastasis are the main issues with breast cancer treatment. Due to their safety, dietary bioactive molecules have become effective tools for the treatment and prevention of cancer cell lines and animal models in recent years. It has been demonstrated that the compunds curcumin, diallyl sulfide, quercetin and gallic acid which are used as Indian spice and widely consumed fruits, suppress the growth of breast cancer cells and trigger apoptosis. The effects of curcumin, diallyl sulfide, quercetin and gallic acid in the combat against breast cancer are covered in this review. These agents have been shown to have effects both in vitro and in vivo.

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