Preventive Effects of Cocoa and Cocoa Antioxidants in Colon Cancer
AbstractColorectal cancer is one of the main causes of cancer-related mortality in the developed world. Carcinogenesis is a multistage process conventionally defined by the initiation, promotion and progression stages. Natural polyphenolic compounds can act as highly effective antioxidant and chemo-preventive agents able to interfere at the three stages of cancer. Cocoa has been demonstrated to counteract oxidative stress and to have a potential capacity to interact with multiple carcinogenic pathways involved in inflammation, proliferation and apoptosis of initiated and malignant cells. Therefore, restriction of oxidative stress and/or prevention or delayed progression of cancer stages by cocoa antioxidant compounds has gained interest as an effective approach in colorectal cancer prevention. In this review, we look over different in vitro and in vivo studies that have identified potential targets and mechanisms whereby cocoa and their flavonoids could interfere with colonic cancer. In addition, evidence from human studies is also illustrated. View Full-Text
Scifeed alert for new publicationsNever miss any articles matching your research from any publisher
- Get alerts for new papers matching your research
- Find out the new papers from selected authors
- Updated daily for 49'000+ journals and 6000+ publishers
- Define your Scifeed now
Martín, M.A.; Goya, L.; Ramos, S. Preventive Effects of Cocoa and Cocoa Antioxidants in Colon Cancer. Diseases 2016, 4, 6.
Martín MA, Goya L, Ramos S. Preventive Effects of Cocoa and Cocoa Antioxidants in Colon Cancer. Diseases. 2016; 4(1):6.Chicago/Turabian Style
Martín, María A.; Goya, Luis; Ramos, Sonia. 2016. "Preventive Effects of Cocoa and Cocoa Antioxidants in Colon Cancer." Diseases 4, no. 1: 6.
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.