American Institute for Cancer Research - Flavonoids for Cancer Prevention: A Closer Look

American Institute for Cancer Research

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Highlights of his findings include:

• It is likely that specific flavonoids reduce the risk of specific cancers. For example, a US study found no association between risk of ovarian cancer and total flavonoid intake, but it found a decreased risk linked to dietary intake of apigenin, a flavone commonly found in celery.
• Certain flavonoids act specifically on hormone-related cancers. Flavonoids that are phtyoestrogens, compounds that acts as a weak form of estrogen, affect tumors regulated by hormones, says Romagnolo, such as breast, prostate, and ovary. Genistein, for example, is a phytoestrogen found in soy.
•  For breast cancer, the age you start consuming flavonoids may influence later cancer risk. Research points to a lower reduced risk of premenopausal breast cancer linked to consuming soy and its isoflavones in adolescence, compared to when consumed later in life.
• The mechanisms involved in flavonoids and cancer protection are complex. Flavonoids will inhibit processes that induce cancer such as proliferation, inflammation and angiogenesis.  “There are many molecular targets so we can’t pinpoint a specific one. There are cascades and multiple pathways that overlap,” adds Romagnolo.