Rodríguez-García Carmen, Sánchez-Quesada Cristina, J Gaforio José
Center for Advanced Studies in Olive Grove and Olive Oils, University of Jaen, Campus las Lagunillas s/n, 23071 Jaén, Spain.
Department of Health Sciences, Faculty of Experimental Sciences, University of Jaén, 23071 Jaén, Spain.
Antioxidants (Basel). 2019 May 18;8(5):137. doi: 10.3390/antiox8050137.
Over the past few years, interest in health research has increased, making improved health a global goal for 2030. The purpose of such research is to ensure healthy lives and promote wellbeing across individuals of all ages. It has been shown that nutrition plays a key role in the prevention of some chronic diseases such as obesity, cardiovascular disease, diabetes, and cancer. One of the aspects that characterises a healthy diet is a high intake of vegetables and fruits, as both are flavonoid-rich foods. Flavonoids are one of the main subclasses of dietary polyphenols and possess strong antioxidant activity and anti-carcinogenic properties. Moreover, some population-based studies have described a relationship between cancer risk and dietary flavonoid intake. In this context, the goal of this review was to provide an updated evaluation of the association between the risk of different types of cancers and dietary flavonoid intake. We analysed all relevant epidemiological studies from January 2008 to March 2019 using the PUBMED and Web of Science databases. In summary, this review concludes that dietary flavonoid intake is associated with a reduced risk of different types of cancer, such as gastric, breast, prostate, and colorectal cancers.
在过去几年中，人们对健康研究的兴趣有所增加，使改善健康成为2030年的全球目标。此类研究的目的是确保人们过上健康的生活，并促进所有年龄段人群的福祉。研究表明，营养在预防某些慢性疾病（如肥胖症、心血管疾病、糖尿病和癌症）方面起着关键作用。健康饮食的一个特征是大量摄入蔬菜和水果，因为这两种食物都富含类黄酮。类黄酮是膳食多酚的主要亚类之一，具有强大的抗氧化活性和抗癌特性。此外，一些基于人群的研究描述了癌症风险与膳食类黄酮摄入量之间的关系。在此背景下，本综述的目的是对不同类型癌症风险与膳食类黄酮摄入量之间的关联进行最新评估。我们使用PUBMED和科学网数据库分析了2008年1月至2019年3月期间所有相关的流行病学研究。总之，本综述得出结论，膳食类黄酮摄入量与降低不同类型癌症（如胃癌、乳腺癌、前列腺癌和结直肠癌）的风险相关。
