Anticancer Potential of Dietary Polyphenols

Abstract

Numerous compounds found in dietary sources have been correlated to decreased cancer incidence, a statement endorsed by the National Cancer Institute and the American Institute for Cancer Research. These include but are in no way limited to: red wine, ginger, cauliflower, brussel sprouts, turmeric, onion, cabbage, soy bean, green tea, tomato, and potato [1–8]. Of these some of the most well-studied and promising dietary compounds are the polyphenols. Natural polyphenols are as diverse in number as the plant sources which create them. These plant-derived phenolic compounds have been used for centuries both spiritually and medicinally in their whole or extracted form [9]. Medicinal herb use has been limited in modern western medicine in the last century despite anecdotal and historical evidence of efficacy [10–13]. The reluctance to use herbal medicine in modern western medicine stems from concerns over purity to lack of evidence in mechanisms of action. Lack of correlation between in vitro and in vivo studies also cause skepticism [10, 14]. However as modern trends sometimes favor “natural” medicine and the cost of healthcare and pharmaceutics increases, the popularity of herbal medicine has blossomed. Our decade-long knowledge of the human genome compounded by an increased appreciation for epigenetics has sparked interest in the research world. Numerous studies have shown the benefits of healthy lifestyle and nutritious foods in cancer prevention and stimulated a whole new level of research targets. Studies have linked the impact on human health to the individual’s ability to absorb and metabolize polyphenols; thus an understanding of the structure, classification, and bioavailability of polyphenols is essential to understanding the potential of polyphenols to exhibit anticancer activity [15].