Absorption, metabolism and protective role of fruits and vegetables polyphenols against gastric cancer.

Abstract

Growing evidence links free radicals to the aging processes, degenerative diseases and cancer, underlying the important role played by some antioxidants, as polyphenols, present in fruits and vegetables, which seem able to counteract the toxic effects induced by oxidative stress. The gastrointestinal tract is continuously exposed to oxidant and antioxidant substances and, in particular in this district, the food rich in antioxidants could exert a protective effect against the risk of cancer. Polyphenols have a direct protective effect on the gastrointestinal tract, detoxifying the Reactive Oxygen Species (ROS) and Reactive Nitrogen Species (RNS), preserving antioxidant proteins and complexing metals. Although polyphenols are a class of antioxidant largely represented in vegetables and fruits, we are still uncertain whether the beneficial effects of a diet rich in plant products, are mainly due to these compounds. Our knowledge does not allow to be sure about which antioxidants are capable of having therapeutic effects, through which mechanism, the exact therapeutic dose or how long they have to be taken to have a significant protective effect. In this review we take into account the most common antioxidants, usually found in the diet and the processes regulating their absorption, metabolism and excretion, in order to elucidate the mechanism that could be responsible for the protection against cancer.