The book discusses the role of gut microbiome composition in colorectal cancer progression, linking intestinal inflammation, tumorigenesis and anti-cancer immune responses. Chapters delve into various areas, including the mechanisms of action of probiotics and prebiotics (such as Lactobacillus and Bifidobacterium strains, and fructans and galactans, respectively), functional foods such as -carotene, beta-carotene, lutein, beta-cryptoxanthin, fucoxanthin, isothiocyanates, flavonoids, probiotics, fibre and omega-3. Lycopene, beta-cryptoxanthin, and fucoxanthin. Dietary phytochemicals such as polyphenols (curcumin, gingerol, ferulic acid (FA) and hydroxytyrosol); alkaloids (piperine, and protopine); terpenoids (artemisinin, and astaxanthin); iridoid glycoside (picroside II, and morroniside); and flavonoid (quercetin) on cancer, immune responses, and the gut microbiome. It examines the interaction and influence of prebiotics and probiotics in colorectal cancer treatment, their use in mana