Dietary Polyphenols, Inflammation, and Cancer
Weimin GuoJean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, Massachusetts 02111, USAEunhee KongKosin University , Busan, South KoreaMohsen MeydaniJean Mayer USDA Human Nutrition Research Center on Aging , Tufts University , Boston, Massachusetts, USA
2009en
ABI
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.
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