Targeting Colorectal Cancer Using Dietary Flavonols

Overview

Journal Cancer Innov

Specialty Biomedical Engineering

Date 2024 Jul 1

PMID 38948535

Authors

Nitin Dubey

Nidhi Dubey

Upendra Bhadoria

Kamal Shah

Nagendra Singh Chauhan

Affiliations

Soon will be listed here.

Abstract

Colorectal cancer is among the well-known forms of cancer and a prominent cause of cancer demises worldwide. In vitro experiments reinforced by animal studies, as well as epidemiological studies of human colorectal cancer propose that the growth of this disease can be moderated by eating aspects. Dietary intake including green vegetables and fruits may result in the reduction of colon cancer chances. The finding suggests that the combinations of dietary nutrients may deliver additive or synergistic effects and might be a powerful method to avoid or eradicate colon cancer beginning and/or development. Flavonols are one of the most widespread dietary nutrients of the polyphenols-flavonoids and major constituent of and Brassicaceae vegetables. Flavonols present in vegetables of and Brassicaceae family are kaempferol, myricetin, quercetin, and isorhamnetin. These flavonols are claimed to have antiproliferative activity in vivo and in vitro against colorectal cancer. The objective of this review is to summarize the role of flavonols obtained from dietary sources in the prevention and treatment of colorectal cancer.

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