scholarly journals Dietary Flavonoids as Cancer Chemopreventive Agents: An Updated Review of Human Studies

Antioxidants ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 137 ◽  
Author(s):  
Carmen Rodríguez-García ◽  
Cristina Sánchez-Quesada ◽  
José J. Gaforio
Keyword(s):  
Epidemiological Studies ◽  
Population Based ◽  
Chemopreventive Agents ◽  
Dietary Polyphenols ◽  
Different Types ◽  
Flavonoid Intake ◽  
Global Goal ◽  
Dietary Flavonoid ◽  
Vegetables And Fruits ◽  
Dietary Flavonoids

Over the past few years, interest in health research has increased, making improved health a global goal for 2030. The purpose of such research is to ensure healthy lives and promote wellbeing across individuals of all ages. It has been shown that nutrition plays a key role in the prevention of some chronic diseases such as obesity, cardiovascular disease, diabetes, and cancer. One of the aspects that characterises a healthy diet is a high intake of vegetables and fruits, as both are flavonoid-rich foods. Flavonoids are one of the main subclasses of dietary polyphenols and possess strong antioxidant activity and anti-carcinogenic properties. Moreover, some population-based studies have described a relationship between cancer risk and dietary flavonoid intake. In this context, the goal of this review was to provide an updated evaluation of the association between the risk of different types of cancers and dietary flavonoid intake. We analysed all relevant epidemiological studies from January 2008 to March 2019 using the PUBMED and Web of Science databases. In summary, this review concludes that dietary flavonoid intake is associated with a reduced risk of different types of cancer, such as gastric, breast, prostate, and colorectal cancers.

scholarly journals Flavonoid intake from vegetables and fruits is inversely associated with colorectal cancer risk: a case–control study in China

2016 ◽  
Vol 116 (7) ◽  
pp. 1275-1287 ◽  
Author(s):  
Ming Xu ◽  
Yu-Ming Chen ◽  
Jing Huang ◽  
Yu-Jing Fang ◽  
Wu-Qing Huang ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Cancer Risk ◽  
Regression Models ◽  
Case Control Study ◽  
Colorectal Cancer Risk ◽  
Protective Effects ◽  
Flavonoid Intake ◽  
Vegetables And Fruits ◽  
Dietary Flavonoids ◽  
Control Study

AbstractFlavonoids may play an important role in the protective effects of vegetables, fruits and tea against colorectal cancer. However, associations between flavonoids and colorectal cancer risk are inconsistent, and a few studies have evaluated the effect of flavonoids from different dietary sources separately. This study aimed to evaluate associations of flavonoids intake from different dietary sources with colorectal cancer risk in a Chinese population. From July 2010 to December 2015, 1632 eligible colorectal cancer cases and 1632 frequency-matched controls (age and sex) completed in-person interviews. A validated FFQ was used to estimate dietary flavonoids intake. Multivariate logistical regression models were used to calculate the OR and 95 % CI of colorectal cancer risk after adjusting for various confounders. No significant association was found between total flavonoids and colorectal cancer risk, with an adjusted OR of 1·06 (95 % CI 0·85, 1·32) comparing the highest with the lowest quartile. Anthocyanidins, flavanones and flavones intakes from total diet were found to be inversely associated with colorectal cancer risk. Compared with the lowest quartile, the adjusted OR for the highest quartile were 0·80 (95 % CI 0·64, 1·00) for anthocyanidins, 0·28 (95 % CI 0·22, 0·36) for flavanones and 0·54 (95 % CI 0·43, 0·67) for flavones. All subclasses of flavonoids from vegetables and fruits were inversely associated with colorectal cancer. However, no significant association was found between tea flavonoids and colorectal cancer risk. These data indicate that specific flavonoids, specifically flavonoids from vegetables and fruits, may be linked with the reduced risk of colorectal cancer.

scholarly journals FLAVONOIDS NUTRACEUTICALS IN PREVENTION AND TREATMENT OF CANCER: A REVIEW

2018 ◽  
Vol 11 (1) ◽  
pp. 42 ◽  
Author(s):  
Robert Lotha ◽  
Arvind Sivasubramanian
Keyword(s):  
Red Wine ◽  
Biological Activities ◽  
Health Benefits ◽  
Epidemiological Studies ◽  
Anticancer Properties ◽  
Prevention And Treatment ◽  
Flavonoid Intake ◽  
Meta Analyses ◽  
Dietary Flavonoids ◽  
Broad Aspect

The objective of the study was to discuss the preventive and treatment of cancer from flavonoids nutraceuticals from our daily dietary source. There has been increasing interest in the research of flavonoids from dietary sources, due to growing evidence of the versatile health benefits of flavonoids through epidemiological studies. Numerous biological activities have been reported. Some clinical trials or meta-analyses have suggested positive associations between flavonoid intake and human health, Several findings have proven that dietary flavonoids to have anticancer properties. Flavonoids due to their nontoxicity in nature and vast, broad aspect of its benefits in biological activities have been intensively studied for their health benefits also added to its abundant availability in our daily diets, for example, green leaves, fruits, red wine, and tea vegetables.

Abstract P320: Dietary Flavonoid Intake and Ischemic Stroke

Circulation ◽  
2015 ◽  
Vol 131 (suppl_1) ◽  
Author(s):  
Margarethe Goetz ◽  
Viola Vaccarino ◽  
Terry Hartman ◽  
Bill McClellan ◽  
Aaron Anderson ◽  
...  
Keyword(s):  
Ischemic Stroke ◽  
Cox Regression ◽  
Statistical Significance ◽  
Caloric Intake ◽  
Population Based ◽  
Total Flavonoid ◽  
Total Flavonoids ◽  
Inverse Association ◽  
Flavonoid Intake ◽  
Dietary Flavonoid

Introduction: Diets rich in plant-based foods have been associated with lower stroke risk. Plant-based foods contain a variety of potentially cardioprotective compounds, including flavonoids. We assessed the hypothesis that total flavonoid and flavonoid subclass intakes are associated with incident ischemic stroke in a population-based cohort oversampled for non-Hispanic blacks and Stroke Belt residents. Methods: Between 2003 and 2007, REGARDS enrolled black and white Americans age ≥ 45 years. Participants were 20,413 men and women who completed a Block 98 food frequency questionnaire (FFQ) and without stroke at baseline. Total flavonoid and flavonoid subclass (anthocyanidin, flavan-3-ol, flavanone, flavonol, flavone, proanthocyanidin and isoflavone) intakes were estimated using the food consumption reported by the FFQ and the flavonoid contents of each food using USDA databases. Incident strokes were captured by participant report and adjudicated by experts. Quintiles of flavonoid intake were examined as predictors of incident stroke using Cox regression models using the first quintile as the referent. Tests for trend used the quintile medians. Results: Adjusting for age and caloric intake, there was a statistically significant inverse association between total flavonoid intake and ischemic stroke (Q5 v Q1: HR=0.68; 95% CI=0.51, 0.90; p-trend=0.04) however, this association weakened after additional adjustment for demographic, socioeconomic and health behavior factors as well as self-reported CHD at baseline (Q5 v Q1: HR=0.77; 95% CI=0.58, 1.03; p-trend=0.31). A similar pattern was seen for flavanones (age, energy adjusted HR=0.74; 95% CI= 0.57, 0.95; p-trend=0.02; fully adjusted HR= 0.82; 95%CI=0.65, 1.05; p-trend=0.06). Effect estimates for total flavonoids, flavanones, proanthocyanidins, and isoflavones, suggested a protective, though nonlinear association with risk reduction emerging at the second quintile, though these did not achieve statistical significance (total flavonoids, fully adjusted HR (95% CI): Q2= 0.80 (0.61, 1.04); Q3= 0.85 (0.65, 1.11); Q4=0.92 (0.70, 1.19); Q5= 0.77 (0.58, 1.03)). Total flavonoid and flavanone intake were significantly associated with IS in fully adjusted models in women (total: Q5 v Q1 HR=0.62; 95% CI= 0.41, 0.94; p-trend=0.15; flavanones HR=0.65; 95% CI=0.44, 0.95; p-trend=0.03) but not in men (total: Q5 v Q1 HR=0.95; 95% CI= 0.63, 1.42; flavanones HR=0.80; 95% CI=0.58, 1.09; p-interaction=0.67). There was no effect modification by race or region of residence. Conclusion: Total dietary flavonoids and flavanones are associated with a reduction in risk of incident ischemic stroke, particularly in women. The emergence of a protective effect at the second quintile for total flavonoids, flavanones, proanthocyanidins and isoflavones is consistent with previous studies of dietary flavonoid intake and CVD mortality.

scholarly journals FLAVONOIDS NUTRACEUTICALS IN PREVENTION AND TREATMENT OF CANCER: A REVIEW

2018 ◽  
Vol 11 (1) ◽  
pp. 42
Author(s):  
Robert Lotha ◽  
Arvind Sivasubramanian
Keyword(s):  
Red Wine ◽  
Biological Activities ◽  
Health Benefits ◽  
Epidemiological Studies ◽  
Anticancer Properties ◽  
Prevention And Treatment ◽  
Flavonoid Intake ◽  
Meta Analyses ◽  
Dietary Flavonoids ◽  
Broad Aspect

The objective of the study was to discuss the preventive and treatment of cancer from flavonoids nutraceuticals from our daily dietary source. There has been increasing interest in the research of flavonoids from dietary sources, due to growing evidence of the versatile health benefits of flavonoids through epidemiological studies. Numerous biological activities have been reported. Some clinical trials or meta-analyses have suggested positive associations between flavonoid intake and human health, Several findings have proven that dietary flavonoids to have anticancer properties. Flavonoids due to their nontoxicity in nature and vast, broad aspect of its benefits in biological activities have been intensively studied for their health benefits also added to its abundant availability in our daily diets, for example, green leaves, fruits, red wine, and tea vegetables.

scholarly journals Increasing mixed-berry flavonoid intake may reduce depressive symptoms in older adults: Framingham Heart Study

2021 ◽  
Vol 5 (Supplement_1) ◽  
pp. 864-864
Author(s):  
Courtney Millar ◽  
Alyssa Dufour ◽  
Marian Hannan ◽  
Shivani Sahni
Keyword(s):  
Older Adults ◽  
Depressive Symptoms ◽  
Framingham Heart Study ◽  
Randomized Clinical Trials ◽  
Epidemiological Studies ◽  
Prospective Longitudinal Study ◽  
Heart Study ◽  
Flavonoid Intake ◽  
Prospective Longitudinal ◽  
Dietary Flavonoids

Abstract Depression affects more than 250 million people worldwide. Although epidemiological studies have linked higher dietary flavonoids with depression prevention in older women, it is unknown if increasing dietary flavonoids could effectively reduce depression. Mixed berries (blueberry, blackberry, and raspberry) are a rich source of flavonoids, particularly anthocyanin, flavanol, and flavan-3-ol subclasses. Our aim was to determine the association of mixed-berry flavonoid intake with change in depressive symptoms over ~8 years in older adults from the Framingham Heart Study. This community-based prospective longitudinal study included 1,278 adults with assessments on diet (food frequency questionnaire) and depressive symptoms (Center for Epidemiologic Studies Depression, CES-D) at baseline (1998-2001) and follow-up (2005-2008). Absolute change in mixed-berry flavonoid intake (defined as sum of anthocyanin, flavanol, and flavon-3-ols, mg/day) and change in CES-D scores were calculated. Linear regression estimated beta and standard error (SE) for change in CES-D scores per 250 mg/day increase in mixed-berry flavonoids (obtained from ~3/4 cup of mixed berries), adjusting for baseline age, sex, energy-intake, current smoking, body mass index, physical activity, cardiovascular disease, and non-melanoma cancer. Mean age was 59±9 years (range: 33-81), 57% female and mean change in mixed-berry flavonoid intake was 15.0±72.8 mg/day over ~8 years. In adjusted models, each 250 mg/day increase in mixed-berry flavonoid intake was associated with a 1-point reduction in depressive symptoms (beta: -1.06, SE: 0.61, p=0.08) over ~8 years, although this was not statistically significant. These data highlight the need for randomized clinical trials of flavonoid-rich berries to target depressive symptoms in older adults.

scholarly journals Role of Dietary Flavonoid Compounds in Driving Patterns of Microbial Community Assembly

mBio ◽  
2019 ◽  
Vol 10 (5) ◽  
Author(s):  
Kerry L. Ivey ◽  
Andrew T. Chan ◽  
Jacques Izard ◽  
Aedin Cassidy ◽  
Geraint B. Rogers ◽  
...  
Keyword(s):  
Microbial Community ◽  
Community Assembly ◽  
Gastrointestinal Microbiome ◽  
Content Type ◽  
Flavonoid Compounds ◽  
Wide Range ◽  
Flavonoid Intake ◽  
Dietary Flavonoid ◽  
Microbial Community Assembly ◽  
Dietary Flavonoids

ABSTRACT Flavonoids are a group of polyphenolic dietary compounds found in many different plant-based foods. There is increasing evidence that higher flavonoid intake may be causally linked to a reduced risk of cardiovascular disease and other chronic diseases. The bioactivity and bioavailability of many dietary flavonoids can be influenced by gastrointestinal microbiome metabolism. However, the role that habitual flavonoid intake plays in shaping the human gut microbiome is poorly understood. We describe an application of an ecosystem-based analytic approach to nutritional, microbiome, and questionnaire data from a cohort of more than 240 generally healthy adult males to assess the role of dietary flavonoid compounds in driving patterns of microbial community assembly. We identified six subclass-specific microbial communities (SMCs) uniquely and independently associated with intakes of the six flavonoid subclasses. Eggerthela lenta was positively associated with intakes of flavonol and flavanone, and Adlercreutzia equolifaciens was positively associated with intakes of flavonols and flavanol monomers. In contrast, for nearly all flavonoid subclasses, Flavonifractor plautii was inversely associated with subclass consumption. Consuming tea at least once per week explained 10.4% of the total variance in assembly of the 20 species comprising the flavanol monomer SMC. The novel methodology employed, necessitated by multidimensional microbiome data that consist of nonindependent features that exhibit a wide range of distributions and mean values, addresses a major challenge in our ability to understand associations of the microbiome in a wide range of clinical and epidemiologic settings. IMPORTANCE Dietary flavonoids, which have been implicated in lowering chronic disease risk and improving blood pressure, represent a diverse group of polyphenolic compounds found in many commonly consumed foods such as tea, red wine, apples, and berries. The bioactivity and bioavailability of more dietary flavonoids can be influenced by gastrointestinal microbiome metabolism. With demonstrated prebiotic and antimicrobial effects in in vitro and in animal models, it is surprising that there are not many human studies investigating the role dietary flavonoids play in shaping the gastrointestinal microbiome. Our analysis revealed patterns of community assembly that uniquely and independently characterize an individual’s exposure to various flavonoid compounds. Furthermore, this study confirmed, independent from effects of other dietary and lifestyle factors included in the multivariate-adjusted model, that flavonoid intake is associated with microbial community assembly.

scholarly journals Dietary flavonoid intake and lung cancer-A population-based case-control study

Cancer ◽  
2008 ◽  
Vol 112 (10) ◽  
pp. 2241-2248 ◽  
Author(s):  
Yan Cui ◽  
Hal Morgenstern ◽  
Sander Greenland ◽  
Donald P. Tashkin ◽  
Jenny T. Mao ◽  
...  
Keyword(s):  
Lung Cancer ◽  
Case Control Study ◽  
Population Based ◽  
Case Control ◽  
Flavonoid Intake ◽  
Dietary Flavonoid ◽  
Control Study

scholarly journals Cancer prevention and diet: oppourtunities in Europe

2001 ◽  
Vol 4 (2b) ◽  
pp. 475-484 ◽  
Author(s):  
Elio Riboli ◽  
Teresa Norat
Keyword(s):  
Dietary Habits ◽  
Epidemiological Studies ◽  
Red Meat ◽  
Alcoholic Beverages ◽  
Processed Meat ◽  
Consistent Finding ◽  
Different Types ◽  
Different Populations ◽  
Vegetables And Fruits

AbstractOver the past 20 years, a large number of epidemiological studies, particularly case-control and cohort studies, have been conducted to investigate the role of diet and the risk of developing different types of cancer. The most consistent finding so far is the association observed between consumption of vegetables and fruit and reduced risk of cancers of the digestive and respiratory tracts. More recently, evidence has accumulated indicating that high consumption of red meat (mainly beef, lamp and pork) and of preserved meat (‘charcuterie’) is specifically associated with a modest but significant increase in colorectal cancer risk. Finally, there is epidemiological evidence supporting an association between the risk of developing gastric cancer and the intake of salt and-preserved foods.Cancer incidence and dietary habits vary substantially across Europe, and the expected benefit of dietary changes may be somewhat difference in different populations. Despite some uncertainly, it is generally agreed that an increase in the consumption of vegetables and fruits and a decrease in the intake of red meat, processed meat, alcoholic beverages, salt and salt-preserved foods should contribute to a reduction in the incidence of cancers of the digestive and respiratory tract.

scholarly journals Dietary flavonoid intake and colorectal cancer: a case–control study

2009 ◽  
Vol 103 (3) ◽  
pp. 429-436 ◽  
Author(s):  
Janet A. M. Kyle ◽  
Linda Sharp ◽  
Julian Little ◽  
Garry G. Duthie ◽  
Geraldine McNeill
Keyword(s):  
Colorectal Cancer ◽  
Case Control Study ◽  
Population Based ◽  
Case Control ◽  
Flavonoid Intake ◽  
Dietary Flavonoid ◽  
Tea Drinking ◽  
The Uk ◽  
Control Study ◽  
Reduced Risk

Diets rich in flavonoids may reduce the risk of developing colorectal cancer. Flavonoids are widely distributed in foods of plant origin, though in the UK tea is the main dietary source. Our objective was to evaluate any independent associations of total dietary and non-tea intake of four flavonoid subclasses and the risk of developing colorectal cancer in a tea-drinking population with a high colorectal cancer incidence. A population-based case–control study (264 cases with histologically confirmed incident colorectal cancer and 408 controls) was carried out. Dietary data gathered by FFQ were used to calculate flavonoid intake. Adjusted OR and 95 % CI were estimated by logistic regression. No linear association between risk of developing colorectal cancer and total dietary flavonol, procyanidin, flavon-3-ol or flavanone intakes was found, but non-tea flavonol intake was inversely associated with colorectal cancer risk (OR 0·6; 95 % CI 0·4, 1·0). Stratification by site of cancer and assessment of individual flavonols showed a reduced risk of developing colon but not rectal cancer with increasing non-tea quercetin intake (OR 0·5; 95 % CI 0·3, 0·8; Ptrend < 0·01). We concluded that flavonols, specifically quercetin, obtained from non-tea components of the diet may be linked with reduced risk of developing colon cancer.

Association between dietary flavonoid intake and obesity among adults in Korea

2020 ◽  
Vol 45 (2) ◽  
pp. 203-212 ◽  
Author(s):  
Seong-Ah Kim ◽  
Jiyoon Kim ◽  
Shinyoung Jun ◽  
Gyung-Ah Wie ◽  
Sangah Shin ◽  
...  
Keyword(s):  
Abdominal Obesity ◽  
Dietary Intakes ◽  
Lower Prevalence ◽  
Dietary Recall ◽  
Health And Nutrition ◽  
Recall Data ◽  
Flavonoid Intake ◽  
Prevalence Of Obesity ◽  
Dietary Flavonoid ◽  
Dietary Flavonoids

This study aimed to investigate the association between dietary flavonoid intake and the prevalence of obesity using body mass index (BMI), waist circumference, and percent body fat (%BF) according to sex among Korean adults. Based on the Korean Health and Nutrition Examination Survey 2008–2011, 23 118 adults in Korea were included. Dietary intakes were obtained using 24-h dietary recall data. A higher total intake of flavonoid was associated with a lower prevalence of obesity in women, based on %BF (odds ratio [95% confidence interval] = 0.82 [0.71–0.94]), and abdominal obesity (0.81 [0.71–0.92]). The intake of flavonols (0.88 [0.78–0.99]), flavanones (0.81 [0.72–0.92]), flavanols (0.85 [0.74–0.97]), isoflavones (0.85 [0.75–0.96]), and proanthocyanidins (0.81 [0.71–0.92]) was inversely associated with abdominal obesity, and a higher intake of flavanones (0.87 [0.76–0.99]) and proanthocyanidins (0.85 [0.75–0.98]) was associated with a lower prevalence of obesity, with respect to %BF in women. In contrast, the intake of flavonols (1.16 [1.02–1.33]), flavanones (1.18 [1.04–1.35]), and anthocyanidins (1.27 [1.11–1.46]) was positively associated with obesity based on BMI in men. In conclusion, high intake of dietary flavonoids may be associated with a decreased prevalence of abdominal obesity and obesity, based on %BF, among women. Novelty Higher flavonoid intake was associated with decreased prevalence of abdominal obesity and obesity based on %BF in Korean women. However, in men, the intake of flavonols, flavanones, and anthocyanidins was positively associated with obesity as given by BMI.

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