Human diet comprises of polyphenolic compounds called the flavonoids
which are universally present as constituents of food plants. The flavonoid derivatives
found in many of our spices and plants have applications for prevention of diseases and
as therapeutic agents in traditional medicines mainly in Asia. The flavonoid
composition is most likely the key for the potential health benefits. The lower risks of
colon, prostate and breast cancers in Asian population could be related to their
vegetable and fruit rich diets containing many flavonoid derivatives. The question is
whether these flavonoids mediate the protective effects of diets rich in these foodstuffs
by acting as natural chemopreventive and anticancer agents. The current study
summarizes the most recent advances providing new insights into the factors, regulation
and molecular mechanisms underlying the promising anticarcinogenic activity of
dietary flavonoids, their potential interactions with proteins and other dietary
components.
Keywords: Dietary Flavonoids, biosynthesis, anticancer, breast cancer, protein
interactions, health benefits, dietary sources.