4.7 Review

Interplay between Dietary Polyphenols and Oral and Gut Microbiota in the Development of Colorectal Cancer

期刊

NUTRIENTS
卷 12, 期 3, 页码 -

出版社

MDPI
DOI: 10.3390/nu12030625

关键词

colorectal cancer; oral microbiota; gut microbiota; dysbiosis; diet; polyphenol metabolites

资金

  1. Spanish Ministry of Science and Innovation [AGL2015-64522-C2-1]
  2. Comunidad de Madrid Program [ALIBIRD-CM 2020 P2018/BAA-4343]

向作者/读者索取更多资源

Colorectal cancer (CRC) is the third most diagnosed type of cancer worldwide. Dietary features play an important role in its development, and the involvement of human microbial communities in this pathology has also recently been recognized. Individuals with CRC display alterations in gut bacterial composition and a notably higher abundance of putative oral bacteria in colonic tumors. Many experimental studies and preclinical evidence propose that dietary polyphenols have a relevant role in CRC development and progression, mainly attributed to their immunomodulatory activities. Furthermore, polyphenols can modulate oral and gut microbiota, and in turn, intestinal microbes catabolize polyphenols to release metabolites that are often more active and better absorbed than the original phenolic compounds. The current study aimed to review and summarize current knowledge on the role of microbiota and the interactions between dietary polyphenols and microbiota in relation to CRC development. We have highlighted the mechanisms by which dietary polyphenols and/or their microbial metabolites exert their action on the pathogenesis and prevention of CRC as modulators of the composition and/or activity of oral and intestinal microbiota, including novel screening biomarkers and possible nutritional therapeutic implications.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据