Dietary Polyphenols, Inflammation, and Cancer

Abstract

A considerable amount of evidence indicates that tumorigenesis is associated with inflammation. Nuclear factor-kappa B (NF-κ 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-κ B activation. This review summarizes the effect of polyphenols on inflammation and cancer; avenanthramides, a unique polyphenol from oats, are especially focused.