ABSTRACT: Colon cancer is one of the most common forms of cancer worldwide and one of the leading causes of cancer mortality. Epidemiological findings of the protective effect of fruits on cancer suggest that phytochemical compounds of fruits may reduce the risk of developing cancer. Many research projects currently in progress are identifying new natural compounds in fruits as chemopreventive agents able to interfere in the early stages of carconogenesis, prevent pre-neoplasic lesions and reduce development of neoplasic cells. Chemopreventive agents have been classified as cancer-blocking agents in the initiation stage and as cancer-supressing agents of promotion and/or progression stages, involving phytochemical compounds in mango (Mangifera indica) and apple (Malus spp, Rosacea) such as ascorbic acid, carotenoids, mangiferin, quercetin, pectin and procyanidins. In vitro studies have shown that extracts, phytochemical enriched-fractions or juice are able to influence relevant mechanisms for preventing colon cancer, some of them confirmed by using in vivo colon cancer models. These mechanisms involve anti-oxidants, signal transduction pathways, polyamine metabolism, certain epigenetic events, antiproliferation, cell cycle arrest, apoptosis effects, and reduction of pre-neoplasic lesions in animal models.