Dietary polyphenols and their chemopreventive effects against cancer

Abstract

Cancer remains one of the leading causes of death worldwide, with millions of people diagnosed yearly. The search for effective cancer prevention and treatment strategies continues to be a major research focus. In recent years, there has been a growing interest in the potential of dietary polyphenols as chemopreventive agents against cancer. Polyphenols are natural compounds found in plant-based foods, including fruits, vegetables, nuts, and seeds. Studies focusing on green tea and apple extract have exhibited their unique ability to prevent the initiation and progression of cancer. Although the exact mechanism of action has not been clearly delineated, possible explanations are based on polyphenols' dual ability to act as both an antioxidant and a prooxidant. While research has shown that dietary polyphenols influence several pathways relevant to cell proliferation, the challenge remains of how to integrate these new molecular findings into clinical practice