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Farhan, M.; Rizvi, A.; Aatif, M.; Ahmad, A. Flavonoids in Chemoprevention and Chemotherapy. Encyclopedia. Available online: https://encyclopedia.pub/entry/42902 (accessed on 16 October 2024).
Farhan M, Rizvi A, Aatif M, Ahmad A. Flavonoids in Chemoprevention and Chemotherapy. Encyclopedia. Available at: https://encyclopedia.pub/entry/42902. Accessed October 16, 2024.
Farhan, Mohd, Asim Rizvi, Mohammad Aatif, Aamir Ahmad. "Flavonoids in Chemoprevention and Chemotherapy" Encyclopedia, https://encyclopedia.pub/entry/42902 (accessed October 16, 2024).
Farhan, M., Rizvi, A., Aatif, M., & Ahmad, A. (2023, April 10). Flavonoids in Chemoprevention and Chemotherapy. In Encyclopedia. https://encyclopedia.pub/entry/42902
Farhan, Mohd, et al. "Flavonoids in Chemoprevention and Chemotherapy." Encyclopedia. Web. 10 April, 2023.
Flavonoids in Chemoprevention and Chemotherapy
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This entry is adapted from the peer-reviewed paper 10.3390/metabo13040481

Flavonoids have demonstrated antioxidant, antiviral, anticancer, and anti-inflammatory effects. Flavonoid type, bioavailability, and possible method of action determine these biological actions. These low-cost pharmaceutical components have significant biological activities and are beneficial for several chronic disorders, including cancer. 

flavonoids polyphenols anticancer apoptosis

1. Introduction

A number of studies have pointed to the importance of a plant-based diet in warding off conditions that can lead to cancer [1]. Vegetables contain a number of bioactive components, including phenolic compounds, carotenoids, and, most notably, flavonoids, which may contribute to the plant-based diet’s health advantages. The amount of research focused on exploring flavonoids thoroughly has risen significantly in the most recent years as a result of these potential uses.
As a class of phenolic chemicals generated by plants, flavonoids are classified as secondary metabolites. They can be found in a wide variety of photosynthetic species and are particularly prevalent in meals and beverages derived from plants, though their precise makeup varies greatly. Two benzene rings (A and B) are joined to the heterocyclic pyranic ring (C) to form the chemical structure’s 15-carbon skeleton [2]. There are many different types of flavonoids, and they may be broken down into several different classes: anthocyanins, flavones, flavonols, chalcones, isoflavones, flavanones, flavanonols, and flavanols [3]. This difference is due to the degree of unsaturation of the flavone ring and the oxidation of the carbonaceous ring (Figure 1), the key skeletons of the flavonoid.
/media/item_content/202304/6434d546268a0metabolites-13-00481-g001.png
Figure 1. General structure of the flavonoid (center) and its subclasses.
It is challenging to establish epidemiologic correlations regarding the impact of flavonoids on human health versus disease due to the difficulty of estimating dietary intake due to the large quantitative and qualitative heterogeneity of flavonoids in a variety of vegetables and fruits. Flavonoids have been a part of the human diet in almost all geographic regions [4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20].

2. Overview of Dietary Flavonoids

Flavonoids are widely distributed in foods and beverages of plant origin, such as fruits, vegetables, tea, cocoa and wine. A large amount of literature exists regarding flavonoid content in foodstuffs, which is summarized below (Table 1).
Table 1. Flavonoid classes present in diet.
Classes Representative Flavonoids Food Sources References
Flavanol Catechin, epicatechin, epigallocatechin-3-gallate Tea [21][22]
Flavanone Naringin, naringenin, herperidin Citrus fruits, oranges, grapefruits, lemons [23]
Anthocyanins Cyanidin, peonidin Blackberry, blueberry, cherry, strawberry [24]
Flavones Chrysin, apigenin,
luteolin		 Celery, green peppers, parsley, peppermint [25]
Flavonols Kaempferol,
quercetin,
myricetin, rutin		 Blueberries, apple, cabbage, broccoli, cherries, garlic, onion, tea, red wine [26]
Isoflavonoids Daidzein, genistein, glycitein Legumes, soy [27]
Tannins (condensed form) Proanthocyanidins Cocoa beans, apples, red wine [28][29]
Deoxyanthocyanidins Apigeninidin,
luteolinidin		 Sorghum,
purple corn		 [30]
A number of studies have summarized the vast body of research on the bioavailability and absorption of flavonoids [31][32][33]. The molecular weight, glycosylation, and esterification of flavonoids, among other things, can impact their bioavailability, leading to some doubt about their actual levels of bioavailability as well as absorption in the human body [33]. Other studies also provide an in-depth account of how flavonoids are metabolized after ingestion [32][34]. The largest levels of flavonoids are found in fruits and vegetables [35]. Flavonoids are found in a variety of foodstuffs and beverages, although they are most prevalent in fruits and vegetables. Depending on the kind of fruit, the primary subclasses of flavonoids vary: anthocyanins prevail in berries, whereas flavanols predominate in pome fruits, tropical fruits, and drupes.
Some cereals (barley, buckwheat, and common wheat) have average flavonoid levels. However, it is vital to remember that whole grains contain the highest quantities when raw, and levels are dramatically reduced when grains are treated with heat or refined for further use [36][37]. Flavonoid-rich foods include cocoa and its derivatives. Flavanols are the most abundant flavonoids in these foods, with cocoa containing the maximum amount of flavanols [38][39]. Tea infusions, notably black and green tea, have the highest quantities of flavonoids in non-alcoholic beverages, primarily flavanols [40][41][42]. Fruit juices, in particular apple juice, orange juice, grapefruit juice, and lemon juice, are the second most flavonoid-rich beverages [43]. Flavanones are the primary flavonoids found in citrus and grapefruit juices [44][45]. Food stuff and drinks rich in flavonoids (Table 2) are summarized below [46].
Table 2. Flavonoid content of various foodstuffs and beverages.
Source of Flavonoid Total Flavonoid Content (mg/100 g of Food/or Drink) Major Flavonoid Subclass Present
Black elderberry 1358.66 Anthocyanin
Black chokeberry 1012.98 Anthocyanin
Blackcurrant 608.43 Anthocyanin
Cocoa powder 511.62 Flavan-3-ols
Soybean roasted 253.11 Isoflavonoids
Chocolate dark 237.36 Flavan-3-ols
Blackberry 203.33 Anthocyanin
Broad bean pod 189.54 Flavan-3-ols
Sweet cherry 185.05 Anthocyanin
Black olive 159.83 Anthocyanin
Soy tempeh 147.74 Isoflavonoids
Red onion 131.51 Flavonols
Spinach 119.27 Flavonols
Shallot 112.22 Flavonols
Plum 101.67 Anthocyanin
American cranberry 93.73 Anthocyanin
Black tea 83.35 Flavonols
Aestivalis grape 81.44 Anthocyanin
Green tea 77.44 Flavonols
Common wheat, whole grain flour 77.4 Flavones
Apple 56.35 Flavan-3-ols
Apple juice 54.99 Flavonols
Broad bean seed whole 49.37 Flavan-3-ols
Orange juice 48.02 Flavanones
Grapefruit juice 47.12 Flavanones
Lemon juice 37.43 Flavanones
Buckwheat, whole grain flour 37.04 Flavonols
Barley, whole grain flour 35.2 Flavan-3-ols
Plum juice 30.55 Flavonols
Broccoli 27.8 Flavonols
Red lettuce 22.78 Flavonols
Pistachio 7.193 Flavan-3-ols
Besides influencing mammalian metabolism, flavonoids have been linked to a wide range of anti-inflammatory, antiviral, antiproliferative, and anticarcinogenic properties [47]. Certain pathological illnesses, such as gastric and duodenal ulcers, allergies, vascular fragility, and viral and bacterial infections, have gained a lot of attention because of the beneficial effects flavonoids have as antioxidants in preventing human diseases, including cancer and cardiovascular disease [48]. In general, flavonoids have been discovered to exhibit a variety of pharmacological properties [47]; these include antioxidant, antiallergic, antiinflammatory, antidiabetic, hepato- and gastro-protective, antiviral, and antineoplastic activity.

3. Effects of Flavonoids in Chemoprevention and Chemotherapy

Flavonoids are effective anti-inflammatories as well as potent antioxidants that combat free radicals, which are related in a crucial way to many degenerative chronic diseases and are responsible for a wide range of biological processes (Figure 2). An increase in free radicals under pathological conditions not only causes cellular aging and death but also promotes carcinogenesis by causing damage to various molecule types, including nucleic acids, proteins, and lipids [4].
/media/item_content/202304/6434d55f245d9metabolites-13-00481-g002.png
Figure 2. Flavonoids’ possible role in preventing cancer.

4. Conclusions

Flavonoids are a group of phytochemicals present in a wide variety of plant-based foods, including fruits, vegetables, and beverages such as cocoa, coffee, and tea. It is recommended that a wide range of flavonoids be consumed daily to maintain excellent health and reduce the risk of various life-threatening disorders, including cancer. Flavonoids have been shown to have therapeutic effects in the vast majority of preclinical and clinical studies. In order to develop novel therapeutic medications for a wide range of life-threatening disorders, such as cancer, additional study is certainly needed to elucidate the structures of more flavonoids and investigate their therapeutical potential.

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Subjects: Biochemistry & Molecular Biology
Contributors MDPI registered users' name will be linked to their SciProfiles pages. To register with us, please refer to https://encyclopedia.pub/register :
Mohd Farhan
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Asim Rizvi
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Mohammad Aatif
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Aamir Ahmad
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