Hunan Provincial Engineering Research Center of Applied Microbial Resources Development for Livestock and Poultry, College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, China.
Front Immunol. 2020 Jul 10;11:1407. doi: 10.3389/fimmu.2020.01407. eCollection 2020.
Colorectal cancer (CRC) is one of the most prevalent cancers that threaten people in many countries. It is a multi-factorial chronic disease caused by a combination of genetic and environmental factors, but it is mainly related to lifestyle factors, including diet. Plentiful plant foods and beverages are abundant in polyphenols with antioxidant, anti-atherosclerotic, anti-inflammatory, and anticancer properties. These compounds participate in host nutrition and disease pathology regulation in different ways. Polyphenolic compounds have been used to prevent and inhibit the development and prognosis of cancer, and examples include green tea polyphenol (-)epigallocatechin-3-O-gallate (EGCG), curcumin, and resveratrol. Of course, there are more known and unknown polyphenol compounds that need to be further explored for their anticancer properties. This article focuses on the fact that polyphenols affect the progression of CRC by controlling intestinal inflammation, epigenetics, and the intestinal microbe in the aspects of prevention, treatment, and prognosis.
结直肠癌（CRC）是威胁许多国家人群的最常见癌症之一。它是一种由遗传和环境因素共同作用引起的多因素慢性疾病，但主要与生活方式因素有关，包括饮食。富含植物性食物和饮料的多酚类化合物具有抗氧化、抗动脉粥样硬化、抗炎和抗癌特性。这些化合物以不同的方式参与宿主营养和疾病病理调节。多酚类化合物已被用于预防和抑制癌症的发展和预后，例如绿茶多酚（-）表没食子儿茶素-3-O-没食子酸酯（EGCG）、姜黄素和白藜芦醇。当然，还有更多已知和未知的多酚类化合物需要进一步探索其抗癌特性。本文重点讨论了多酚类化合物通过控制肠道炎症、表观遗传学和肠道微生物在预防、治疗和预后方面影响 CRC 进展的事实。
