Plant phenolics as potential cancer prevention agents.

Abstract

The frequent consumption of fresh fruits and vegetables is associated with a lower cancer incidence in humans, and in experimental carcinogenesis. There are several groups of substances in plant foods which may contribute to this inhibition of tumor development. Almost all fresh fruits, vegetables and cereal grains contain appreciable amounts of naturally occurring plant phenolics. A brief overview will be presented of the most common plant phenolics in human foods and their chemical and biochemical properties. Plant phenolics, originally hypothesized to inhibit mutagenesis and/or carcinogenesis by virtue of antioxidant or electrophile trapping mechanisms, can also act as potent modulators of arachidonic metabolism cascade pathways. Certain plant phenols can be effective inhibitors of chemical mutagens, in vitro, and/or carcinogenesis in vivo. The historical origins, hypotheses of actions, current status and potential adverse effects of the utility of plant phenolics to reduce risk of cancer are discussed, as well as future possibilities and needs and objectives for future research.