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Abstract: About 40% of cancers are caused by
dietary factors, thus the scientific basis and
appropriate choice of nutritional products is an
important aspect in cancer patients recovery. Oxidative
stress or free radical is responsible for the etiology
of certain disease, such as cancer, cardiovascular and
neurological disorders. The consumption of a diet
containing high amount of polyphenols is associated with
reduced risk of this disorder. Polyphenols act as
potential anticancer agent by different mechanisms, such
as cell cycle arrest or apoptosis involved caspase
activation. Nitric oxide production was also reduced by
polyphenols by suppressing inducible nitric oxide
synthase. Recently much attention has been focused on
antioxidant or anticarcinogenic property of polyphenols.
This review, in general, describes various aspects of
polyphenols including their classification, chemistry
and mechanisms of action.
Introduction
In our diet structure, choosing the necessary
nutritional products for cancer recovery from
vegetables, fruit, coarse food grains and mushrooms, can
not only make our diet healthier but also assist
management of various diseases including cancer however
nutritional products can not replace drugs or medicines.
But good balanced nutrition is very much recommended for
cancer healing. Active oxygen in the forms of
superoxide, hydrogen peroxide, hydroxyl, is a byproduct
of normal metabolism and they attack biological
molecules leading to cell or tissue injury. Active
oxygen and free radicals are produced by certain
chemical carcinogen and play a role in the carcinogenic
processes. Recently, much attention has been focused on
the antioxidant properties of flavonoids, a large class
of polyphenolic compounds derived from plants. These
compounds may protect tissues against damage caused by
oxygen free radicals and lipid peroxidase. Polyphenols
are a group of chemical substances found in plants,
characterized by the presence of more than one phenol
group per molecule. Polyphenols are generally further
subdivided into tannins and phenylpropanoids such as
lignin’s and flavonoids. A polyphenol antioxidant is a
type of antioxidant characterized by the presence of
several phenol functions. Diets rich in fruits and
vegetables contain a large quantity of polyphenols which
are protective against a variety of diseases,
particularly cardiovascular diseases and cancer.
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