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ARS Home » Northeast Area » Boston, Massachusetts » Jean Mayer Human Nutrition Research Center On Aging » Research » Publications at this Location » Publication #230100
Title: Dietary Polyphenols, Inflammation and Cancer

Author
item GUO, WEIMIN - JM USDA HNRCA @ TUFTS
item KONG, EUNHEE - JM USDA HNRCA @ TUFTS
item Meydani, Mohsen

Submitted to: Nutrition and Cancer
Publication Type: Proceedings
Publication Acceptance Date: 7/1/2009
Publication Date: 11/1/2009
Citation: Guo W, Kong EH, *Meydani M*. Dietary polyphenols, inflammation and cancer. Nutrition and Cancer: an Intl Journal. 2009; 61: 807-810.

Interpretive Summary:

Technical Abstract: A considerable amount of evidence indicates that tumorigenesis, the development and growth of tumors, is associated with inflammation. Nuclear factor-kappaB (NF-kappaB), a master regulator of infection and inflammation, has been identified as a key modulator in which inflammation could develop into cancer. Dietary polyphenols have been shown to have anti-inflammatory and anti-cancer activity partially through inhibition of NF-kappaB activation. This review summarizes the effect of polyphenols on inflammation and cancer; avenanthramides, a unique polyphenols from oats, are especially focused.