A HEALTHY DIET REDUCES THE RISK OF CANCER

A large amount of research that has been conducted on the health benefits of fruit and vegetables has shown that the foods with the highest levels of phenolic compounds (phenolic acids, flavonoids, stilbenes, coumarins, and tannins) offered the most protection from chronic diseases, such as cancer and cardiovascular disease. The following research found that “Among […]

TAKING ANTIOXIDANTS MAY HELP PREVENT SKIN CANCER

NATURAL PHENOLICS IN THE PREVENTION OF UV-INDUCED SKIN DAMAGE. A REVIEW UV skin exposure induces extensive generation of reactive oxygen species (ROS). These can react with DNA, proteins, fatty acids and saccharides causing oxidative damage. Such injuries result in a number of harmful effects: disturbed cell metabolism, morphological and ultrastructural changes, attack on the regulation […]

ANTICANCER ACTIVITY OF PHENOLIC ANTIOXIDANTS AGAINST BREAST CANCER CELLS AND A SPONTANEOUS MAMMARY TUMOUR

The present study was focused on known specific phenolic antioxidants to investigate their chemotherapeutic potential. Although tamoxifen showed greater potency in breast cancer patients endometrial cancer emerges after prolonged treatment. Because no predictive biomarker for response is currently available to guide the choice of cytotoxic chemotherapy for breast cancer, the choice of drugs is usually […]

PLANT PHENOLICS IN THE PREVENTION AND TREATMENT OF CANCER

Epidemiological studies indicate that populations consuming high levels of plant derived foods have low incidence rates of various cancers. Recent findings implicate a variety of phytochemicals, including phenolics, in these anticancer properties. Both monophenolic and polyphenolic compounds from a large variety of plant foods, spices and beverages have been shown to inhibit or attenuate the […]