Flavonoids: The Uncertain Cancer-Fighting Factors

The news ‘mostly the cancers are related with the diet disorders’ and the researches had  exposed this fact that, as AICR, US says, 30-40% of cancer cases are found due to diet and over weight. But many food items are supposed to carry the risk reducing elements as flavonoids etc. that are found in a variety of foods from plants. It is for this reason, the scientists and medical professionals are stressing on plant foods more than other types of foods. Plants food like fruits and vegetables are rich in flavonoids that act as anti-oxidants to increase the immunity level of human body and reduces the risk of heart attacks, strokes and cancers also. The risk of common cancers like that of colon, breast, lungs and prostate cancer get reduced to a considerable level by intaking fruits and vegetables at least twice a day.

Flavonoids are the plant generated compounds with a high range of polyphenolic compounds that can be classified into different forms like anthocyanidins, flavones, flavanols, isoflavones, flavanones, and flavonols. These are found in abundance in tea, red wine, legumes, fruits and vegetables. These flavonoids are found in the form of glycosides in almost every plant and their food product and most of them reach your intestines in its original form, even after being cooked. The absorbed part of flavonoids in the intestines get converted metabolically into metabolites, a bacteria playing significantly in metabolism and absorption of flavonoids. But low consumption of flavonoid rich foods lead to limited absorption and ultimately the rise in related ailments.

Though, researches and studies on animals and cells have revealed the fact that flavonoids help in slowing down the process of cancer in various forms but its effect on human body is still to be confirmed. The reason of this uncertainty is that the experiments on animals and cells involve high quantity of flavonoids which a man may or may not consume successfully. The studies about the epidemics are inactive in accepting the protective effect of flavonoids on human cancer and more particularly cancer in lungs. The study of the effects of flavonols, catechins and flavones had exposed little effect on human cancer. Therefore, an extensive research of other classes of flavonoids is required to reach to a suitable result.

Though, the action of flavonoids on cancer not clear but it is clear that flavonoids act as anti-oxidants that help in reducing the intensity of this fatal disease. In normal routine people consume a very minor amount of flavonoids through fruits and vegetables which may be at the most 1 gram daily. The action of flavonoids in human body is much lower in quantity to be effective enough to reduce the intensity of cancer. The antioxidants produced from flavonoids have much less effect than the antioxidants from other resources. Metabolized flavonoids have even lesser quantity of antioxidants than original flavonoids. So, the effect of flavonoids on the human cancer is not very clear biologically.

Thus, though flavonoids have positive affect on reducing cancer but the concept is not clear in the case of cancer in human body.

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