Angiogenesis is an important physiological process which is essential for tissue growth and development. It is the formation of new blood vessels from the already existing vasculature that is controlled by chemical signaling. These signals stimulate both the formation of new blood vessels as well as the repair of damaged vasculature. The ongoing research on cancer and other diseases has mainly focused on development of therapeutic agents. Since angiogenesis has been well documented to contribute to tumorigenesis, numerous efforts have been employed for screening and development of anti-angiogenic products. Interestingly, many natural food sources have been found to have components that possess the potential to inhibit angiogenesis. Considering the drawbacks and limitations of the existing treatment strategies, anti-angiogenic foods may serve as a better and safer line of therapy which may also be employed for prevention of chronic diseases. Also, these may serve as economically viable approaches against the above diseases. Moreover, they can also be used as combination therapy along with the prevailing strategies which may lead to an improved prognosis. The present review will mainly focus on the various edible food products and their involvement in anti-angiogenesis.