Flavonoids and Colorectal Cancer Prevention
AbstractColorectal 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
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Li, Y.; Zhang, T.; Chen, G.Y. Flavonoids and Colorectal Cancer Prevention. Antioxidants 2018, 7, 187.
Li Y, Zhang T, Chen GY. Flavonoids and Colorectal Cancer Prevention. Antioxidants. 2018; 7(12):187.Chicago/Turabian Style
Li, Yanyan; Zhang, Tao; Chen, Grace Y. 2018. "Flavonoids and Colorectal Cancer Prevention." Antioxidants 7, no. 12: 187.
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