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Flavonoids and Colorectal Cancer Prevention

1
College of Science and Humanities, Husson University, Bangor, ME 04401, USA
2
Department of Basic Pharmaceutical Sciences, School of Pharmacy, Husson University, Bangor, ME 04401, USA
3
Division of Hematology & Oncology, Department of Internal Medicine, Rogel Cancer Center, University of Michigan, Ann Abor, MI 48109, USA
*
Author to whom correspondence should be addressed.
Antioxidants 2018, 7(12), 187; https://doi.org/10.3390/antiox7120187
Received: 26 September 2018 / Revised: 3 November 2018 / Accepted: 4 December 2018 / Published: 10 December 2018
(This article belongs to the Special Issue Flavonoids: Immune-Regulation and Health)
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Abstract

Colorectal cancer (CRC) is the third most common cancer, but despite advances in treatment, it remains the second most common cause of cancer-related mortality. Prevention may, therefore, be a key strategy in reducing colorectal cancer deaths. Given reports of an inverse association between fruit and vegetable consumption with colorectal cancer risk, there has been significant interest in understanding the metabolism and bioactivity of flavonoids, which are highly abundant in fruits and vegetables and account for their pigmentation. In this review, we discuss host and microbiota-mediated metabolism of flavonoids and the potential mechanisms by which flavonoids can exert protective effects against colon tumorigenesis, including regulation of signaling pathways involved in apoptosis, cellular proliferation, and inflammation and modulation of the gut microbiome. View Full-Text
Keywords: flavonoids; chemoprevention; colorectal cancer; microbiota; inflammation flavonoids; chemoprevention; colorectal cancer; microbiota; inflammation
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Li, Y.; Zhang, T.; Chen, G.Y. Flavonoids and Colorectal Cancer Prevention. Antioxidants 2018, 7, 187.

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