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Original Articles

A Review of the Effects and Mechanisms of Polyphenolics in Cancer

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Pages 161-183 | Published online: 18 Jan 2007

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (29)

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Adil Gani, Nosheeba Rasool, Asima Shah, Mudasir Ahmad, Asir Gani, Touseef Ahmed Wani, Idrees Ahmed Wani, Sajad M. Wani & F. A. Masoodi. (2015) DNA scission inhibition, antioxidant, and antiproliferative activities of water chestnut (Trapa natans) extracted in different solvents. CyTA - Journal of Food 13:3, pages 415-419.
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Cláudia Azevedo, Ana Correia-Branco, João R. Araújo, João T. Guimarães, Elisa Keating & Fátima Martel. (2015) The Chemopreventive Effect of the Dietary Compound Kaempferol on the MCF-7 Human Breast Cancer Cell Line Is Dependent on Inhibition of Glucose Cellular Uptake. Nutrition and Cancer 67:3, pages 504-513.
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Shawn Somerset & Keren Papier. (2014) A Food Frequency Questionnaire Validated for Estimating Dietary Flavonoid Intake in an Australian Population. Nutrition and Cancer 66:7, pages 1200-1210.
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Satoko SOGA, Noriyasu OTA & Akira SHIMOTOYODOME. (2013) Stimulation of Postprandial Fat Utilization in Healthy Humans by Daily Consumption of Chlorogenic Acids. Bioscience, Biotechnology, and Biochemistry 77:8, pages 1633-1636.
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Adel Mohamed Abd El-kader, Mahmoud Zaki El-Readi, Amany Sayed Ahmed, Alaa Mohamed Nafady, Michael Wink & Zedan Zeid Ibraheim. (2013) Polyphenols from aerial parts of Polygonum bellardii and their biological activities. Pharmaceutical Biology 51:8, pages 1026-1034.
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Zhu-Mei Xi, Jiang-Fei Meng, Shan-Shan Huo, Li-Ying Luan, Li-Na Ma & Zhen-Wen Zhang. (2013) Exogenously applied abscisic acid to Yan73 (V. vinifera) grapes enhances phenolic content and antioxidant capacity of its wine. International Journal of Food Sciences and Nutrition 64:4, pages 444-451.
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Julia Martín Bueno, Purificación Sáez-Plaza, Fernando Ramos-Escudero, Ana Maria Jiménez, Roseane Fett & AgustinG. Asuero. (2012) Analysis and Antioxidant Capacity of Anthocyanin Pigments. Part II: Chemical Structure, Color, and Intake of Anthocyanins. Critical Reviews in Analytical Chemistry 42:2, pages 126-151.
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Julia Martín Bueno, Fernando Ramos-Escudero, Purificación Sáez-Plaza, Ana María Muñoz, María José Navas & AgustinG. Asuero. (2012) Analysis and Antioxidant Capacity of Anthocyanin Pigments. Part I: General Considerations Concerning Polyphenols and Flavonoids. Critical Reviews in Analytical Chemistry 42:2, pages 102-125.
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Quanyi Wang, Qin Chen, Maolong He, Priya Mir, Junying Su & Qing Yang. (2011) Inhibitory Effect of Antioxidant Extracts From Various Potatoes on the Proliferation of Human Colon and Liver Cancer Cells. Nutrition and Cancer 63:7, pages 1044-1052.
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Keith R Martin & Christy L Appel. (2010) Polyphenols as dietary supplements: A double-edged sword. Nutrition and Dietary Supplements 2, pages 1-12.
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Haiming Ding, Chunhua Han, Dongmei Guo, Young-Won Chin, Yi Ding, A. Douglas Kinghorn & StevenM. D'Ambrosio. (2009) Selective Induction of Apoptosis of Human Oral Cancer Cell Lines by Avocado Extracts Via a ROS-Mediated Mechanism. Nutrition and Cancer 61:3, pages 348-356.
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ShawnM. Somerset & Lidwine Johannot. (2008) Dietary Flavonoid Sources in Australian Adults. Nutrition and Cancer 60:4, pages 442-449.
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