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Reducing Breast Cancer Recurrence: The Role of Dietary Polyphenolics

Evidence from numerous observational and clinical studies suggest that polyphenolic phytochemicals such as phenolic acids in olive oil, flavonols in tea, chocolate and grapes, and isoflavones in soy products reduce the risk of breast cancer. A dietary food pattern naturally rich in polyphenols is th...

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Detalles Bibliográficos
Autores principales:	Braakhuis, Andrea J., Campion, Peta, Bishop, Karen S.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2016
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5037532/ https://www.ncbi.nlm.nih.gov/pubmed/27608040 http://dx.doi.org/10.3390/nu8090547

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