Plant phenolics in the prevention and treatment of cancer

Klaus W.J. Wahle, Iain Brown, Dino Rotondo, Steven D. Heys

Research output: Chapter in Book/Report/Conference proceedingChapter

71 Citations (Scopus)

Abstract

Epidemiological studies indicate that populations consuming high levels of plant derived foods have low incidence rates of various cancers. Recent findings implicate a variety of phytochemicals, including phenolics, in these anticancer properties. Both monophenolic and polyphenolic compounds from a large variety of plant foods, spices and beverages have been shown to inhibit or attenuate the initiation, progression and spread of cancers in cells in vitro and in animals in vivo. The cellular mechanisms that phenolics modulate to elicit these anticancer effects are multi-faceted and include regulation of growth factor-receptor interactions and cell signaling cascades, including kinases and transcription factors, that determine the expression of genes involved in cell cycle arrest, cell survival and apoptosis or programmed cell death. A major focus has been the inhibitory effects of phenolics on the stress-activated NF-κB and AP-1 signal cascades in cancer cells which are regarded as major therapeutic targets. Phenolics can enhance the body’s immune system to recognize and destroy cancer cells as well as inhibiting the development of new blood vessels (angiogenesis) that is necessary for tumour growth. They also attenuate adhesiveness and invasiveness of cancer cells thereby reducing their metastatic potential. Augmentation of the efficacy of standard chemo- and radiotherapeutic treatment regimes and the prevention of resistance to these agents is another important effect of plant phenolics that warrants further research. Plant phenolics appear to have both preventative and treatment potential in combating cancer and warrant further, in-depth research. It is interesting that these effects of plant phenolics on cancer inhibition resemble effects reported for specic fatty acids (omega-3 PUFA, conjugated linoleic acids). Although phenolic effects in cells in vitro and in animal models are generally positive, observations from the less numerous human interventions are less clear. This is surprising given the positive epidemiological data and may relate to mixed diets and synergistic interactions between compounds or the bioavailability of individual compounds. Much of the work in vitro with phenolic compounds has utilized concentrations higher than the amount that can be obtained from the diet suggesting a role of fortied, functional foods in cancer suppression.

LanguageEnglish
Title of host publicationBio-Farms for Nutraceuticals
Subtitle of host publicationFunctional Food and Safety Control by Biosensors
EditorsMT Giardi, G Rea, B Berra
Place of PublicationNew York
Pages36-51
Number of pages16
Volume698
DOIs
Publication statusPublished - 16 Dec 2010

Publication series

NameAdvances in Experimental Medicine and Biology
PublisherSpringer
Volume698

Fingerprint

Neoplasms
Diet
Conjugated Linoleic Acids
Food and Beverages
Adhesiveness
Spices
Edible Plants
Functional Food
Growth Factor Receptors
Transcription Factor AP-1
Omega-3 Fatty Acids
Phytochemicals
Cell Cycle Checkpoints
Research
Cell Communication
Biological Availability
Blood Vessels
Epidemiologic Studies
Immune System
Cell Survival

Keywords

  • phytochemicals
  • phenolics
  • anticancer properties
  • monophenolic compunds
  • polyphenolic compounds
  • cancer treatment research

Cite this

Wahle, K. W. J., Brown, I., Rotondo, D., & Heys, S. D. (2010). Plant phenolics in the prevention and treatment of cancer. In MT. Giardi, G. Rea, & B. Berra (Eds.), Bio-Farms for Nutraceuticals: Functional Food and Safety Control by Biosensors (Vol. 698, pp. 36-51). (Advances in Experimental Medicine and Biology; Vol. 698). New York. https://doi.org/10.1007/978-1-4419-7347-4_4
Wahle, Klaus W.J. ; Brown, Iain ; Rotondo, Dino ; Heys, Steven D. / Plant phenolics in the prevention and treatment of cancer. Bio-Farms for Nutraceuticals: Functional Food and Safety Control by Biosensors . editor / MT Giardi ; G Rea ; B Berra. Vol. 698 New York, 2010. pp. 36-51 (Advances in Experimental Medicine and Biology).
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Wahle, KWJ, Brown, I, Rotondo, D & Heys, SD 2010, Plant phenolics in the prevention and treatment of cancer. in MT Giardi, G Rea & B Berra (eds), Bio-Farms for Nutraceuticals: Functional Food and Safety Control by Biosensors . vol. 698, Advances in Experimental Medicine and Biology, vol. 698, New York, pp. 36-51. https://doi.org/10.1007/978-1-4419-7347-4_4

Plant phenolics in the prevention and treatment of cancer. / Wahle, Klaus W.J.; Brown, Iain; Rotondo, Dino; Heys, Steven D.

Bio-Farms for Nutraceuticals: Functional Food and Safety Control by Biosensors . ed. / MT Giardi; G Rea; B Berra. Vol. 698 New York, 2010. p. 36-51 (Advances in Experimental Medicine and Biology; Vol. 698).

Research output: Chapter in Book/Report/Conference proceedingChapter

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AB - Epidemiological studies indicate that populations consuming high levels of plant derived foods have low incidence rates of various cancers. Recent findings implicate a variety of phytochemicals, including phenolics, in these anticancer properties. Both monophenolic and polyphenolic compounds from a large variety of plant foods, spices and beverages have been shown to inhibit or attenuate the initiation, progression and spread of cancers in cells in vitro and in animals in vivo. The cellular mechanisms that phenolics modulate to elicit these anticancer effects are multi-faceted and include regulation of growth factor-receptor interactions and cell signaling cascades, including kinases and transcription factors, that determine the expression of genes involved in cell cycle arrest, cell survival and apoptosis or programmed cell death. A major focus has been the inhibitory effects of phenolics on the stress-activated NF-κB and AP-1 signal cascades in cancer cells which are regarded as major therapeutic targets. Phenolics can enhance the body’s immune system to recognize and destroy cancer cells as well as inhibiting the development of new blood vessels (angiogenesis) that is necessary for tumour growth. They also attenuate adhesiveness and invasiveness of cancer cells thereby reducing their metastatic potential. Augmentation of the efficacy of standard chemo- and radiotherapeutic treatment regimes and the prevention of resistance to these agents is another important effect of plant phenolics that warrants further research. Plant phenolics appear to have both preventative and treatment potential in combating cancer and warrant further, in-depth research. It is interesting that these effects of plant phenolics on cancer inhibition resemble effects reported for specic fatty acids (omega-3 PUFA, conjugated linoleic acids). Although phenolic effects in cells in vitro and in animal models are generally positive, observations from the less numerous human interventions are less clear. This is surprising given the positive epidemiological data and may relate to mixed diets and synergistic interactions between compounds or the bioavailability of individual compounds. Much of the work in vitro with phenolic compounds has utilized concentrations higher than the amount that can be obtained from the diet suggesting a role of fortied, functional foods in cancer suppression.

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Wahle KWJ, Brown I, Rotondo D, Heys SD. Plant phenolics in the prevention and treatment of cancer. In Giardi MT, Rea G, Berra B, editors, Bio-Farms for Nutraceuticals: Functional Food and Safety Control by Biosensors . Vol. 698. New York. 2010. p. 36-51. (Advances in Experimental Medicine and Biology). https://doi.org/10.1007/978-1-4419-7347-4_4