Can the foods we eat help protect against cancer? This review examines the potential of dietary polyphenols, plant-derived compounds with antioxidant properties, to inhibit tumorigenesis. While a popular belief attributes their anticarcinogenic activity to their antioxidant nature, this chapter explores the evidence for this supposition, focusing on the effects of various polyphenols and their mechanisms of action. Based on in vivo and in vitro studies, the review summarizes the inhibition of tumorigenesis by phenolic acids, tea catechins, isoflavones, quercetin, resveratrol, and lignans. These polyphenols may affect molecular events in the initiation, promotion, and progression stages of carcinogenesis. Isoflavones and lignans potentially influence tumor formation by modulating estrogen-related activities. Understanding the bioavailability and tissue levels of effective compounds is crucial for extrapolating results from cell lines to animal models and humans. While epidemiological studies suggest protective effects from certain foods and polyphenols, further research is needed to draw definitive conclusions. The review also addresses potential concerns about consuming excessive amounts of polyphenols and perspectives on their application in cancer prevention.
Annual Review of Nutrition provides comprehensive reviews of significant topics in nutrition science. This paper fits the journal's scope by offering an overview of the role of dietary polyphenols in cancer prevention, addressing the impact of nutrition on human health.
| Category | Category Repetition |
|---|---|
| Agriculture | 175 |
| Agriculture: Agriculture (General) | 175 |
| Technology: Home economics: Nutrition. Foods and food supply | 168 |
| Science: Chemistry | 159 |
| Science: Biology (General) | 155 |