Natural flavonoids for the prevention of colon cancer: A comprehensive review of preclinical and clinical studies

• Published in: Journal of cellular physiology Vol. 234; no. 12; pp. 21519 - 21546
• Main Authors: Afshari, Khashayar, Haddadi, Nazgol‐Sadat, Haj‐Mirzaian, Arvin, Farzaei, Mohammad Hosein, Rohani, Mohammad Mojtaba, Akramian, Freshteh, Naseri, Rozita, Sureda, Antoni, Ghanaatian, Negar, Abdolghaffari, Amir Hossein
• Format: Journal Article
• Language: English
• Published: United States Wiley Subscription Services, Inc 01-12-2019
• Subjects: antioxidant; Antioxidants; anti‐inflammatory; Apoptosis; Cancer; Colon; Colon cancer; Colorectal cancer; Colorectal carcinoma; Flavonoids; Flora; Health risk assessment; Inflammation; Mitochondria; Molecular modelling; Polyphenols; Risk; Risk reduction; supplement; anti-inflammatory; antioxidant; colorectal cancer; flavonoids; supplement
• ISSN: 0021-9541; 1097-4652
• DOI: 10.1002/jcp.28777

Flavonoids comprise a group of natural polyphenols consisting of more than 5,000 subtypes mostly existing in fruits and vegetables. Flavonoids consumption could potentially attenuate the incidence and recurrence risk of colorectal cancers through their antiperoxidative, antioxidant, and anti‐inflammatory effects. In addition, these compounds regulate the mitochondrial function, balance the bacterial flora and promote the apoptosis process in cancerous cells. However, some previous data failed to show the effectiveness of flavonoids in reducing the risk of colorectal cancer. In this study, we have reviewed the efficacy of different flavonoids subtypes on the risk of colon cancer and molecular mechanisms involved in this process in both clinical and animal studies. In addition, we tried to elucidate the potential synergy between these compounds and current colorectal cancer treatments.
Flavonoids consumption could potentially attenuate the incidence and recurrence risk of colorectal cancers through their antiperoxidative, antioxidant, and anti‐inflammatory effects. In this study, we have reviewed the efficacy of different flavonoids subtypes on the risk for colon cancer and molecular mechanisms involved in this process in both clinical and animal studies.