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Flavonoids and Colorectal Cancer Prevention

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 an...

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Detalles Bibliográficos
Autores principales: Li, Yanyan, Zhang, Tao, Chen, Grace Y.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6316869/
https://www.ncbi.nlm.nih.gov/pubmed/30544686
http://dx.doi.org/10.3390/antiox7120187
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author Li, Yanyan
Zhang, Tao
Chen, Grace Y.
author_facet Li, Yanyan
Zhang, Tao
Chen, Grace Y.
author_sort Li, Yanyan
collection PubMed
description 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.
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spelling pubmed-63168692019-01-10 Flavonoids and Colorectal Cancer Prevention Li, Yanyan Zhang, Tao Chen, Grace Y. Antioxidants (Basel) Review 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. MDPI 2018-12-10 /pmc/articles/PMC6316869/ /pubmed/30544686 http://dx.doi.org/10.3390/antiox7120187 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Li, Yanyan
Zhang, Tao
Chen, Grace Y.
Flavonoids and Colorectal Cancer Prevention
title Flavonoids and Colorectal Cancer Prevention
title_full Flavonoids and Colorectal Cancer Prevention
title_fullStr Flavonoids and Colorectal Cancer Prevention
title_full_unstemmed Flavonoids and Colorectal Cancer Prevention
title_short Flavonoids and Colorectal Cancer Prevention
title_sort flavonoids and colorectal cancer prevention
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6316869/
https://www.ncbi.nlm.nih.gov/pubmed/30544686
http://dx.doi.org/10.3390/antiox7120187
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