Department of Botanical and Environmental Sciences, Guru Nanak Dev University, Amritsar, Punjab, India.
Curr Med Chem. 2018;25(36):4740-4757. doi: 10.2174/0929867324666171006144208.
Polyphenols are a group of water-soluble organic compounds, mainly of natural origin. The compounds having about 5-7 aromatic rings and more than 12 phenolic hydroxyl groups are classified as polyphenols. These are the antioxidants which protect the body from oxidative damage. In plants, they are the secondary metabolites produced as a defense mechanism against stress factors. Antioxidant property of polyphenols is suggested to provide protection against many diseases associated with reactive oxygen species (ROS), including cancer. Various studies carried out across the world have suggested that polyphenols can inhibit the tumor generation, induce apoptosis in cancer cells and interfere in progression of tumors. This group of wonder compounds is present in surplus in natural plants and food products. Intake of polyphenols through diet can scavenge ROS and thus can help in cancer prevention. The plant derived products can also be used along with conventional chemotherapy to enhance the chemopreventive effects. The present review focuses on various in vitro and in vivo studies carried out to assess the anti-carcinogenic potential of polyphenols present in our food. Also, the pathways involved in cancer chemopreventive effects of various subclasses (flavonoids, lignans, stilbenes and phenolic acids) of polyphenols are discussed.
多酚是一组水溶性有机化合物，主要来源于天然物质。具有约 5-7 个芳环和超过 12 个酚羟基的化合物被归类为多酚。这些抗氧化剂可以保护身体免受氧化损伤。在植物中，它们是作为应对应激因素的防御机制产生的次级代谢产物。多酚的抗氧化特性被认为可以提供针对与活性氧 (ROS) 相关的许多疾病的保护，包括癌症。世界各地进行的各种研究表明，多酚可以抑制肿瘤的发生，诱导癌细胞凋亡，并干扰肿瘤的进展。这种神奇的化合物大量存在于天然植物和食品中。通过饮食摄入多酚可以清除 ROS，从而有助于预防癌症。植物衍生产品也可以与传统化疗一起使用，以增强化学预防效果。本综述重点介绍了为评估我们食物中多酚的抗癌潜力而进行的各种体外和体内研究。此外，还讨论了各种多酚亚类（类黄酮、木脂素、芪和酚酸）的癌症化学预防作用所涉及的途径。
