Prof. H.P. Vasantha Rupasinghe
Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Nova Scotia, Canada.
Special Issue Introduction
Global cancer incidence has been on the rise in recent years due to factors such as an aging population, increased exposure to risk factors, and improved cancer diagnosis and reporting. Nevertheless, many cancers can be prevented, and the risk of developing them can be reduced through lifestyle changes, such as maintaining a healthy diet with balanced nutrients and certain food bioactives. In recent years, one particularly promising and realistic approach that has gained attention is the role of dietary polyphenols, with a special emphasis on flavonoids, in reducing the risk of cancer. Flavonoids, among other polyphenols, possess antioxidative, anti-inflammatory, and anti-proliferative properties, all of which appear to contribute to their potential as agents for cancer prevention. Notably, some flavonoids and their derivatives have shown specific hormetic dose-response effects on cancer cells in vitro. This Special Issue aims to consolidate the current state of knowledge regarding the impact of dietary polyphenols on cancer risk reduction and their potential as complementary therapies for cancer treatment. Dietary polyphenols also demonstrate their beneficial effects through the regulation of low-grade inflammation in the tumor microenvironment, the modulation of various transcription and growth factors, and the manipulation of subcellular signaling pathways related to cancer cell proliferation, xenobiotic metabolism, apoptosis, and tumor angiogenesis. We also welcome original and review articles that discuss the molecular mechanisms underlying the action of specific groups of polyphenols.
1 Jun 2024