Plant phenolics in the prevention and treatment of cancer

Klaus 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-¿B 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 specific 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 fortified, functional foods in cancer suppression.
Original languageEnglish
Title of host publicationBio-Farms for Nutraceuticals
Subtitle of host publicationFunctional Food and Safety Control by Biosensors
EditorsMaria Teresa Giardi, Giuseppina Rea, Bruno Berra
PublisherSpringer US
Pages36-51
Number of pages16
ISBN (Electronic)978-1-4419-7347-4
ISBN (Print)978-1-4419-7346-7
DOIs
Publication statusPublished - 2010

Publication series

NameAdvances in Experimental Medicine and Biology
PublisherSpringer US
Volume698
ISSN (Print)0065-2598

Fingerprint

Neoplasms
Fortified Food
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

Cite this

Wahle, K., Brown, I., Rotondo, D., & Heys, S. D. (2010). Plant phenolics in the prevention and treatment of cancer. In M. T. Giardi, G. Rea, & B. Berra (Eds.), Bio-Farms for Nutraceuticals: Functional Food and Safety Control by Biosensors (pp. 36-51). (Advances in Experimental Medicine and Biology ; Vol. 698). Springer US. https://doi.org/10.1007/978-1-4419-7347-4_4

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

Bio-Farms for Nutraceuticals: Functional Food and Safety Control by Biosensors. ed. / Maria Teresa Giardi; Giuseppina Rea; Bruno Berra. Springer US, 2010. p. 36-51 (Advances in Experimental Medicine and Biology ; Vol. 698).

Research output: Chapter in Book/Report/Conference proceedingChapter

Wahle, K, 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. Advances in Experimental Medicine and Biology , vol. 698, Springer US, pp. 36-51. https://doi.org/10.1007/978-1-4419-7347-4_4
Wahle K, 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. Springer US. 2010. p. 36-51. (Advances in Experimental Medicine and Biology ). https://doi.org/10.1007/978-1-4419-7347-4_4
Wahle, Klaus ; 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 / Maria Teresa Giardi ; Giuseppina Rea ; Bruno Berra. Springer US, 2010. pp. 36-51 (Advances in Experimental Medicine and Biology ).
@inbook{dcdffddb41b940438efa3ffdaeade49a,
title = "Plant phenolics in the prevention and treatment of cancer",
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-¿B 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 specific 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 fortified, functional foods in cancer suppression.",
author = "Klaus Wahle and Iain Brown and Dino Rotondo and Heys, {Steven D.}",
year = "2010",
doi = "10.1007/978-1-4419-7347-4_4",
language = "English",
isbn = "978-1-4419-7346-7",
series = "Advances in Experimental Medicine and Biology",
publisher = "Springer US",
pages = "36--51",
editor = "Giardi, {Maria Teresa} and Giuseppina Rea and Bruno Berra",
booktitle = "Bio-Farms for Nutraceuticals",

}

TY - CHAP

T1 - Plant phenolics in the prevention and treatment of cancer

AU - Wahle, Klaus

AU - Brown, Iain

AU - Rotondo, Dino

AU - Heys, Steven D.

PY - 2010

Y1 - 2010

N2 - 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-¿B 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 specific 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 fortified, functional foods in cancer suppression.

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-¿B 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 specific 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 fortified, functional foods in cancer suppression.

U2 - 10.1007/978-1-4419-7347-4_4

DO - 10.1007/978-1-4419-7347-4_4

M3 - Chapter

SN - 978-1-4419-7346-7

T3 - Advances in Experimental Medicine and Biology

SP - 36

EP - 51

BT - Bio-Farms for Nutraceuticals

A2 - Giardi, Maria Teresa

A2 - Rea, Giuseppina

A2 - Berra, Bruno

PB - Springer US

ER -