Cancer Fighting Flavonoids

Flavonoids, plant polyphenols present in fruits and vegetables, are emerging as promising arsenals for the prevention and treatment of breast cancer and other chronic inflammatory diseases.  Many mechanisms of action for flavonoids in the prevention of breast cancer, include anti-estrogenic activity, induction of cancer cell death, prevention of oxidation, induction of detoxification enzymes, regulation of inflammation and the immune system, and changes in cellular signaling.  The main dietary sources of flavonoids include teas (particularly white, green, and oolong), citrus fruits (oranges, grapefruits, lemons) and citrus fruit juices, berries, cherries, apples, red and purple grapes, cocoa-based products, legumes, onions, scallions, kale, broccoli, asparagus, leafy greens, red cabbage, parsley, thyme, oregano, celery, hot peppers.