According to epidemiological studies some of the naturally occurring dietary flavonoids such as quercetin (3,5,7,3,4-pentahydroxyflavone), Kaempferol (3,5,7,4tetrahydroxyflavone) and apigenin (4,5,7-trihydroxyflavone) also contribute to the activation process of PPAR-γ which in turn are associated with a diminishing incidence of various types of cancer [87,88]. Here, PPARG is linked to cancer.