Polyphenols slash the risk of cancers: a mini review
- MOJ Food Processing & Technology
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Fasiha Ahsan,1 Muhammad Imran,1 Shahid Bashir,1 Syed Amir Gilani,1 Awais Raza,1 Muhammad Hanif Mughal2
University Institute of Diet and Nutritional Sciences, University of Lahore, Pakistan - Fasiha Ahsan, University Institute of Diet and Nutritional Sciences, University of Lahore, Pakistan
- Shahid Bashir, University Institute of Diet and Nutritional Sciences, University of Lahore, Pakistan
- Syed Amir Gilani, University Institute of Diet and Nutritional Sciences, University of Lahore, Pakistan
- Awais Raza, University Institute of Diet and Nutritional Sciences, University of Lahore, Pakistan
- Muhammad Hanif Mughal, Department of Chemistry, University of Swabi, Pakistan
Abstract
Polyphenols are auxiliary metabolites of plants and are for the most part engaged in providing protection by acting as barrier against pathogens. More than 500 diverse polyphenols exist and are arranged their bioavailability varies in according to their site of retention in human beings. Phenolic compounds are present in plants at different levels, as the external layers of plants contain more amounts of phenolic compounds than those situated in their inward parts. Numerous experimental studies exhibited the role of naturally occurring polyphenols in fruits and vegetables due to their beneficial effects on human body and giving the significant protection against many cancers. Polyphenols containing many properties such as, anti-oxidative, anti-proliferative, anti-metastatic, anti-inhibitory and anti-carcinogenesis. Chief role in the activation of guardian gene p53 in human body and suppression of reactive oxygen species. Current review summarized the anticancer potential of polyphenols.
Keywords
polyphenols, anti-cancer, fruits and vegetables, flavonoids, p53 gene, mitotic activities, prostate cancer, diagnosis, cardiovascular ailments, phenolics
