Affiliation:
1. Department of Botanical and Environmental Sciences, Guru Nanak Dev University, Amritsar, Punjab, India
Abstract
Polyphenols are a group of water-soluble organic compounds, mainly of natural
origin. The compounds having about 5-7 aromatic rings and more than 12 phenolic
hydroxyl groups are classified as polyphenols. These are the antioxidants which protect
the body from oxidative damage. In plants, they are the secondary metabolites produced
as a defense mechanism against stress factors. Antioxidant property of polyphenols is
suggested to provide protection against many diseases associated with reactive oxygen
species (ROS), including cancer. Various studies carried out across the world have suggested
that polyphenols can inhibit the tumor generation, induce apoptosis in cancer cells
and interfere in progression of tumors. This group of wonder compounds is present in
surplus in natural plants and food products. Intake of polyphenols through diet can scavenge
ROS and thus can help in cancer prevention. The plant derived products can also be
used along with conventional chemotherapy to enhance the chemopreventive effects. The
present review focuses on various in vitro and in vivo studies carried out to assess the
anti-carcinogenic potential of polyphenols present in our food. Also, the pathways involved
in cancer chemopreventive effects of various subclasses (flavonoids, lignans, stilbenes
and phenolic acids) of polyphenols are discussed.
Publisher
Bentham Science Publishers Ltd.
Subject
Pharmacology,Molecular Medicine,Drug Discovery,Biochemistry,Organic Chemistry
Cited by
111 articles.
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