The Effect of Polyphenol Compound in Cancer Treatment

In the modern world where unhealthy and improper nutrition has led to introduction of variousnew diseases in human societies, paying especial attention to the consumption of theantioxidant substances such as polyphenols, that play a major role in keeping our liveshealthy, is of a significant importance. Metabolic activities in the body produce free andreactive bases called free radicals, including OOH, OH. Free radicals cause damage todifferent parts of the body and induce carcinogenesis. The antioxidants are considered as theaid powers to neutralize the free radicals. Antioxidants inactivate the free radicals by theproperty of restoration. Polyphenol compounds can be found abundantly in many types offruits and vegetables and induce their anti-cancer effects. Some of the materials, rich inpolyphenols, include green tea, apple, onion, mint family, the rosemary, turmeric, and cocoa.According to the reports, these compounds have an inhibitory role at all stages of cancerdevelopment, including onset and progression of cancer. Studies in vitro have shown that themajor polyphenolic compounds are very effective and efficient in preventing the cancers,especially in the case of colorectal cancer.Some of the advantageous mechanisms of thepolyphenolic compounds include inhibition of cell growth, induction of apoptosis andregulation of cell cycle. Some other advantages of consuming the polyphenolic compoundsare to prevent the proliferation and angiogenesis and metastasis. In addition, antiinflammatoryand antioxidant effects of these compounds have also been proven. Moreover,the polyphenolic effect of green tea has a significant role in the inhibition of inducedchromosomal damage of cell phone radiations.The main objective of this review article is tointroduce the polyphenolic compounds as an inhibitory factor of cancer. To use thepolyphenolic compounds has been considered as one of the efficient preventive ways in thetreatment of many cancer diseases.

Keywords:

Polyphenol Compound , Cancer , Antioxidant , Free Radicals , Inhibitory Role