Flavonoids and Colorectal Cancer Prevention
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.
Document Details
- Document Type
- Pub Defense Publication
- Publication Date
- Dec 10, 2018
- Source ID
- 10.3390/antiox7120187
Entities
People
- Grace Chen
- Yanyan Li
- Zhang Tao
Organizations
- United States Department of Agriculture
- United States Department of Defense