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Dietary Polyphenols against Oxidative Stress in Head and Neck Cancer: What's New, What's Next
Increased intake of dietary polyphenols may help cut down both oxidative stress levels and head and neck cancer risk.
It has been established that oxidative stress plays a significant role in the development of head and neck cancer (HNC). This study sets out to unravel the puzzle linking dietary ingestion of polyphenols, oxidative stress, and head and neck cancer prevention. Researchers gathered data and evidence obtained from relevant studies.
Researchers identified a favorable association between high intake of polyphenol-containing foods, decrease in oxidative stress levels, and reduced risk of head and neck cancer. Evidence from this study suggest that devout consumption of polyphenol-containing foods may help combat oxidative stress and curb the onset of head and neck cancer.
Research Summary Information
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2024
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Andrea Ballini, Khrystyna Zhurakivska, Giuseppe Troiano, Lorenzo Lo Muzio, Vito Carlo Alberto Caponio, Francesca Spirito, Rosa Porro, Martina Rella, Stefania Cantore, Roberto Arrigoni, Mario Dioguardi
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Department of Clinical and Experimental Medicine, University of Foggia, Foggia, Italy. Department of Informatics, University of Bari "Aldo Moro", Bari, Italy. AULSS4 - Veneto Orientale - Portogruaro, Venice, Italy. Department of Precision Medicine, University of Campania "Luigi Vanvitelli", Naples, Italy. CNR Institute of Biomembranes, Bioenergetics and Molecular Biotechnologies (IBIOM), Bari, Italy.
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Yes, Free full text of study was found:
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