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Nutr Cancer. 2009;61(6):807-10. doi: 10.1080/01635580903285098.

Dietary polyphenols, inflammation, and cancer.

Author information

1
Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, Massachusetts 02111, USA.

Abstract

A considerable amount of evidence indicates that tumorigenesis is associated with inflammation. Nuclear factor-kappa B (NF-kappa B), a master regulator of infection and inflammation, has been identified as a key modulator in which inflammation could develop into cancer. Dietary polyphenols have been shown to have anti-inflammatory and anticancer activity partially through inhibition of NF-kappa B activation. This review summarizes the effect of polyphenols on inflammation and cancer; avenanthramides, a unique polyphenol from oats, are especially focused.

PMID:
20155620
DOI:
10.1080/01635580903285098
[Indexed for MEDLINE]

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