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Protection of Dietary Polyphenols against Oral Cancer
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Chemopreventive Potential of Flavonoids in Oral Squamous Cell Carcinoma in Human Studies

1
Department of Agricultural and Environmental Sciences, Milan State University, via G. Celoria 2, Milan 20133, Italy
2
Department of Mining and Materials Engineering, McGill University, University Street 3610, Montreal, QC H3A 2B2, Canada
3
Department of Biomedical, Surgical and Dental Sciences, Milan State University, Milan 20133, Italy
4
Department of Health Sciences, University of Eastern Piedmont "A. Avogadro", Novara 28100, Italy
*
Author to whom correspondence should be addressed.
Nutrients 2013, 5(7), 2564-2576; https://doi.org/10.3390/nu5072564
Received: 17 April 2013 / Revised: 5 June 2013 / Accepted: 19 June 2013 / Published: 8 July 2013
(This article belongs to the Special Issue Polyphenols and Human Health)
Evidence available from nutritional epidemiology has indicated an inverse association between regular consumption of fruits and vegetables and the risk of developing certain types of cancer. In turn, preclinical studies have attributed the health-promoting effects of plant foods to some groups of phytochemicals, by virtue of their many biological activities. In this survey, we briefly examine the chemopreventive potential of flavonoids and flavonoid-rich foods in human oral carcinogenesis. Despite the paucity of data from clinical trials and epidemiological studies, in comparison to in vitro/in vivo investigations, a high level of evidence has been reported for epigallocatechin gallate (EGCG) and anthocyanins. These flavonoids, abundant in green tea and black raspberries, respectively, represent promising chemopreventive agents in human oral cancer. View Full-Text
Keywords: oral cancer; polyphenols; anthocyanins; tea; black raspberry; nanochemoprevention; nanoparticles; transmucosal oral delivery oral cancer; polyphenols; anthocyanins; tea; black raspberry; nanochemoprevention; nanoparticles; transmucosal oral delivery
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Iriti, M.; Varoni, E.M. Chemopreventive Potential of Flavonoids in Oral Squamous Cell Carcinoma in Human Studies. Nutrients 2013, 5, 2564-2576.

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