The consumption of fruits and vegetables has been associated with a lowered risk for several chronic diseases including coronary heart disease and several types of cancer, which has been demonstrated in several epidemiological and intervention studies. In part, this risk reduction has been associated with the occurrence of antioxidant phytochemicals such as polyphenolics in these foods. Several of the polyphenolics have been demonstrated to have cancer-preventive and anticarcinogenic effects in in vitro and in vivo experiments. Underlying mechanisms include antioxidant effects, which prevent chemical or stress-induced damage to cells, and the induction of apoptosis in cancer cells through intracellular signal transduction. Recent research efforts include the investigation of the relationship between the antioxidant capacity of polyphenols or polyphenol-containing foods and their in vivo disease-preventive potential. Limitations of this approach arise from aspects of bioavailability and post-absorptive metabolism leading to the generation of metabolites, which have been shown to differ from their parent compound in antioxidant capacity and mechanism of action. This presentation will give an overview of recent advances and limitations in the area of anticancer effects of polyphenolics. In addition, data demonstrating the anticarcinogenic effects of red wine polyphenolics in cell culture experiments with cancer cell lines and consumption trials with human subjects will be discussed.
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Back to The 56th Southeast Regional Meeting 2004 (November 10-13, 2004)