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Natural Polyphenols for Prevention and Treatment of Cancer

1
Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China
2
School of Chinese Medicine, The University of Hong Kong, Hong Kong, China
3
South China Sea Bioresource Exploitation and Utilization Collaborative Innovation Center, Sun Yat-sen University, Guangzhou 510006, China
*
Author to whom correspondence should be addressed.
Nutrients 2016, 8(8), 515; https://doi.org/10.3390/nu8080515
Received: 15 June 2016 / Revised: 12 August 2016 / Accepted: 12 August 2016 / Published: 22 August 2016
(This article belongs to the Special Issue Polyphenols for Cancer Treatment or Prevention)
There is much epidemiological evidence that a diet rich in fruits and vegetables could lower the risk of certain cancers. The effect has been attributed, in part, to natural polyphenols. Besides, numerous studies have demonstrated that natural polyphenols could be used for the prevention and treatment of cancer. Potential mechanisms included antioxidant, anti-inflammation as well as the modulation of multiple molecular events involved in carcinogenesis. The current review summarized the anticancer efficacy of major polyphenol classes (flavonoids, phenolic acids, lignans and stilbenes) and discussed the potential mechanisms of action, which were based on epidemiological, in vitro, in vivo and clinical studies within the past five years. View Full-Text
Keywords: polyphenol; flavonoid; anticancer; antioxidant; anti-inflammation polyphenol; flavonoid; anticancer; antioxidant; anti-inflammation
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MDPI and ACS Style

Zhou, Y.; Zheng, J.; Li, Y.; Xu, D.-P.; Li, S.; Chen, Y.-M.; Li, H.-B. Natural Polyphenols for Prevention and Treatment of Cancer. Nutrients 2016, 8, 515.

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