Dietary Polyphenols Intake and the Risk and Treatment of Colorectal Cancer

Abstract

Background: colorectal cancer (CRC) is a significant global health concern, responsible for nearly 700,000 deaths annually, with risk factors including specific gene mutations and lifestyle. Emerging research highlights dietary polyphenols, found in plant-based foods, for their potential protective effects against CRC through mechanisms like anti-inflammatory and anti-proliferative properties.

Methods: A comprehensive literature search was conducted using databases such as PubMed and Scopus to identify studies from 2000 to July 2023 on polyphenols and colorectal cancer, employing specific keywords and screening reference lists. Inclusion criteria focused on English-language articles detailing polyphenol effects on CRC incidence and mechanisms of action, while data extraction and quality assessment were performed independently by two reviewers. Statistical analysis involved qualitative and quantitative synthesis due to study heterogeneity, with a focus on antioxidant activity, inflammatory modulation, and other biological mechanisms of polyphenols.

Results: Polyphenols demonstrate significant potential in colorectal cancer prevention and treatment through mechanisms such as antioxidant activity, modulation of inflammatory pathways, and regulation of apoptosis. However, variability in research findings highlights the need for further studies to elucidate their effectiveness and interactions in clinical settings.

Conclusion: This research underscores the potential of polyphenols as effective agents in preventing and treating colorectal cancer through their antioxidant, anti-inflammatory, and epigenetic modulation properties. Further clinical studies are essential to fully understand their mechanisms and establish their efficacy in diverse populations.

Keywords: “polyphenols,” “colorectal cancer,” “flavonoids,” “antioxidant properties,” and “gut microbiota.”