Polyphenols as Potential Dietary Cancer Prevention Strategy for Ethiopia: An Overview
Polyphenols, the plant secondary metabolites produced by the shikimic pathway, are categorized into flavonoids, stilbenes, lignans and phenolic acids. Fruits, vegetables, grains, spices and herbs are now known as the good source of dietary polyphenols. Polyphenols exhibit their anticancer effects by suppressing the carcinogenesis process. They modulate multiple signaling pathways, induce apoptosis and prevent DNA mutations due to their anti-oxidant property. Because of high cost and limited success of cancer therapy it has become increasingly recognized that cancer prevention is cost effective. Promotion of healthy diet, i.e., eating variety of foods which are identified as good sources of polyphenols, in regular manner and in high amount is a potential cancer prevention strategy. In this review, the up-to-date findings on cancer fighting mechanisms of dietary polyphenols are summarized. In addition, the potential of Ethiopia in using dietary polyphenols as cancer prevention strategy is elaborated.
Polyphenols as Potential Dietary Cancer Prevention Strategy for Ethiopia: An Overview, Journal of Family Medicine and Health Care.
Vol. 4, No. 4,
2018, pp. 33-38.
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