Flavonoids and the Risk of Renal Cell Carcinoma

Bosetti, Cristina; Rossi, Marta; McLaughlin, Joseph K.; Negri, Eva; Talamini, Renato; Λάγιου, Παγώνα; Montella, Maurizio; Ramazzotti, Valerio; Franceschi, Silvia; Lavecchia, C.

doi:10.1158/1055-9965.epi-06-0769

Cited by 79 publications

(47 citation statements)

References 35 publications

(39 reference statements)

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“…Flavonols, which are derived from various fruit and vegetables, have been inversely associated with the risk of several neoplasms, mainly of the digestive tract, including the stomach and colorectum, in two case-control studies conducted, respectively, in Greece and Italy (12,18), of the larynx (14) and kidney (38) in Italy, of the breast in Italy and in the U.S. (39,40), of the lung in two Finnish cohort investigations (11,16), and of the urinary system, including the prostate, in a Finnish cohort study (16).…”

Section: Discussionmentioning

confidence: 99%

Flavonoids and the Risk of Oral and Pharyngeal Cancer: A Case-Control Study from Italy

Rossi

Garavello

Talamini

et al. 2007

Cancer Epidemiology, Biomarkers &Amp; Prevention

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The intake of flavonoids has been inversely related to the risk of various common neoplasms, but scanty data exist on oral and pharyngeal cancer. We used data from a case-control study conducted in Italy between 1992 and 2005 to examine the relationship between flavonoid intake and oral and pharyngeal cancer risk. The study included 805 cases with incident, histologically confirmed oral and pharyngeal cancer, and 2,081 hospital controls admitted for acute, nonneoplastic conditions. We have applied data on food and beverage content of six major classes of flavonoids, on dietary information collected through a validated food-frequency questionnaire. The odds ratios (OR) were calculated using multiple logistic regression models, conditioned on study center, sex, and age. After adjustment for education, tobacco, alcohol, body mass index, and non -alcohol energy intake,

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Section: Discussionmentioning

confidence: 99%

Flavonoids and the Risk of Oral and Pharyngeal Cancer: A Case-Control Study from Italy

Rossi

Garavello

Talamini

et al. 2007

Cancer Epidemiology, Biomarkers &Amp; Prevention

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“…[6][7][8][9] Recently, the availability of detailed and reliable food composition tables for flavonoids published by the US Department of Agriculture on their 6 major classes (flavan-3-ols, flavanones, flavonols, flavones, anthocyanidins and isoflavones) 10,11 has allowed epidemiological studies to further investigate the role of flavonoids in cancer etiology. Intake of various flavonoids has been inversely related to the risk of cancers of the upper aerodigestive tract, [12][13][14] stomach, 15,16 colorectum, 17 urinary tract 18,19 and breast. [20][21][22] As concerns ovarian cancer, of particular interest are isoflavones given their antiestrogenic effects.…”

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confidence: 99%

Flavonoids and ovarian cancer risk: A case–control study in Italy

Rossi

Negri

Λάγιου

et al. 2008

Intl Journal of Cancer

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Flavonoids belong to a vast group of polyphenols widely distributed in all foods of plant origin. Because of their antioxidant, antimutagenic and antiproliferative properties, they have been hypothesized to contribute to the favorable effects of fruit and vegetables against cancer. The aim of this study is to investigate the relation of 6 classes of flavonoids (flavan-3-ols, flavanones, flavonols, flavones, anthocyanidins and isoflavones) with ovarian cancer risk, using data from a multicentric case-control study conducted in Italy between 1992 and 1999. The study included 1,031 cases with incident, histologically confirmed epithelial ovarian cancer and 2,411 controls admitted for acute, nonneoplastic conditions to major hospitals in the same catchment areas. In logistic regression models including study center, education, year of interview, parity, oral contraceptive use and family history of ovarian or breast cancer or both, an inverse relation with significant trend in risk was found between ovarian cancer and flavonols [odds ratio (OR), 0.63; 95% confidence intervals (CI) 0.47-0.84] as well as isoflavones (OR, 0.51; 95% CI, 0.37-0.69), comparing the highest versus the lowest quintile. Further adjustment for fruit and vegetable intake did not modify these associations, suggesting that isoflavones and flavonols may have a distinct role in explaining the effect of fruit and vegetable against ovarian cancer. On the basis of our findings and the relevant literature, we infer that isoflavones, and perhaps flavonols, may have favorable effects with respect to ovarian cancer risk. ' 2008 Wiley-Liss, Inc.Key words: flavonoids; ovarian cancer; isoflavones; case-control study; risk factors Flavonoids belong to a vast group of polyphenols that are widely distributed in all foods of plant origin such as fruit, vegetable, tea and wine.1,2 Originally known only for their role in plant pigmentation, flavonoids have been shown to have antioxidant, antimutagenic and antiproliferative properties in vitro 3-5 and have thus been hypothesized to contribute to the favorable effects of fruit and vegetable against various chronic diseases including cancer. [6][7][8][9] Recently, the availability of detailed and reliable food composition tables for flavonoids published by the US Department of Agriculture on their 6 major classes (flavan-3-ols, flavanones, flavonols, flavones, anthocyanidins and isoflavones) 10,11 has allowed epidemiological studies to further investigate the role of flavonoids in cancer etiology. Intake of various flavonoids has been inversely related to the risk of cancers of the upper aerodigestive tract, 12-14 stomach, 15,16 colorectum, 17 urinary tract 18,19 and breast. [20][21][22] As concerns ovarian cancer, of particular interest are isoflavones given their antiestrogenic effects. 23The aim of this study is to investigate the relation of 6 major classes of flavonoids and total flavonoids with ovarian cancer risk, using data from a large multicentric case-control study conducted in Italy. 24 Material and metho...

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“…3 Natural dietary compounds have been reported to reduce the risk of development of diabetes, 4 cardiovascular disease, 5 prostate cancer, 6 colorectal cancer, 7 and ovarian cancer. 8 Kaempferol (3,5,7-trihydroxy-2-(4-hydroxyphenyl)-4H-1-benzopyran-4-one) is a relatively common nontoxic, natural dietary compound which has been reported to reduce the risk of ovarian cancer.…”

Section: Introductionmentioning

confidence: 99%

Kaempferol nanoparticles achieve strong and selective inhibition of ovarian cancer cell viability

Luo¹,

Jiang²,

Li³

et al. 2012

IJN

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Abstract:Ovarian cancer is one of the leading causes of cancer death for women throughout the Western world. Kaempferol, a natural flavonoid, has shown promise in the chemoprevention of ovarian cancer. A common concern about using dietary supplements for chemoprevention is their bioavailability. Nanoparticles have shown promise in increasing the bioavailability of some chemicals. Here we developed five different types of nanoparticles incorporating kaempferol and tested their efficacy in the inhibition of viability of cancerous and normal ovarian cells. We found that positively charged nanoparticle formulations did not lead to a significant reduction in cancer cell viability, whereas nonionic polymeric nanoparticles resulted in enhanced reduction of cancer cell viability. Among the nonionic polymeric nanoparticles, poly(ethylene oxide)-poly(propylene oxide)-poly(ethylene oxide) (PEO-PPO-PEO) nanoparticles incorporating kaempferol led to significant reduction in cell viability of both cancerous and normal cells. Poly(DL-lactic acid-co-glycolic acid) (PLGA) nanoparticles incorporating kaempferol resulted in enhanced reduction of cancer cell viability together with no significant reduction in cell viability of normal cells compared with kaempferol alone. Therefore, both PEO-PPO-PEO and PLGA nanoparticle formulations were effective in reducing cancer cell viability, while PLGA nanoparticles incorporating kaempferol had selective toxicity against cancer cells and normal cells. A PLGA nanoparticle formulation could be advantageous in the prevention and treatment of ovarian cancers. On the other hand, PEO-PPO-PEO nanoparticles incorporating kaempferol were more effective inhibitors of cancer cells, but they also significantly reduced the viability of normal cells. PEO-PPO-PEO nanoparticles incorporating kaempferol may be suitable as a cancer-targeting strategy, which could limit the effects of the nanoparticles on normal cells while retaining their potency against cancer cells. We have identified two nanoparticle formulations incorporating kaempferol that may lead to breakthroughs in cancer treatment. Both PEO-PPO-PEO and PLGA nanoparticle formulations had superior effects compared with kaempferol alone in reducing cancer cell viability.

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Flavonoids and the Risk of Renal Cell Carcinoma

Cited by 79 publications

References 35 publications

Flavonoids and the Risk of Oral and Pharyngeal Cancer: A Case-Control Study from Italy

Flavonoids and the Risk of Oral and Pharyngeal Cancer: A Case-Control Study from Italy

Flavonoids and ovarian cancer risk: A case–control study in Italy

Kaempferol nanoparticles achieve strong and selective inhibition of ovarian cancer cell viability

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