Polyphenols of the Mediterranean Diet and Their Metabolites in the Prevention of Colorectal Cancer |
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| Authors: | Aline Yammine,Amira Namsi,Dominique Vervandier-Fasseur,John J. Mackrill,Gé rard Lizard,Norbert Latruffe |
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| Affiliation: | 1.Team Bio-PeroxIL, “Biochemistry of the Peroxisome, Inflammation and Lipid Metabolism” (EA7270), University of Bourgogne Franche-Comté, Inserm, 21000 Dijon, France; (A.Y.); (A.N.); (G.L.);2.Team OCS, Institute of Molecular Chemistry of University of Burgundy (ICMUB UMR CNRS 6302), University of Bourgogne Franche-Comté, 21000 Dijon, France;3.Department of Physiology, University College Cork, BioScience Institute, College Road, T12 YT20 Cork, Ireland; |
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| Abstract: | The Mediterranean diet is a central element of a healthy lifestyle, where polyphenols play a key role due to their anti-oxidant properties, and for some of them, as nutripharmacological compounds capable of preventing a number of diseases, including cancer. Due to the high prevalence of intestinal cancer (ranking second in causing morbidity and mortality), this review is focused on the beneficial effects of selected dietary phytophenols, largely present in Mediterranean cooking: apigenin, curcumin, epigallocatechin gallate, quercetin-rutine, and resveratrol. The role of the Mediterranean diet in the prevention of colorectal cancer and future perspectives are discussed in terms of food polyphenol content, the effectiveness, the plasma level, and the importance of other factors, such as the polyphenol metabolites and the influence of the microbiome. Perspectives are discussed in terms of microbiome-dependency of the brain-second brain axis. The emergence of polyphenol formulations may strengthen the efficiency of the Mediterranean diet in the prevention of cancer. |
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| Keywords: | intestinal cancer dietary polyphenols Mediterranean diet resveratrol curcumin quercetin rutin apigenin EGCG microbiota polyphenol nanoformulation |
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