Phenolic compounds and their potential in cancer management

Flavonoids are a diverse group of polyphenolic compounds produced by plants, playing multiple roles in plant defense and human health. In plants, flavonoids mitigate oxidative stress caused by reactive oxygen species (ROS), enhance resilience to abiotic stresses (e.g., drought, salinity, UV), and defend against biotic stresses (e.g., antimicrobial signaling). Food bioactive compounds (FBCs) are found in small doses of flavonoids. FBCs are used to formally identify functional foods and promote health in the human body, as high intake has been shown to decrease the risk of cancer, metabolic syndrome, type II diabetes and other cardiovascular diseases. Phenolic compounds, characterized by one or more hydroxyl groups attached to an aromatic ring, are significant bioactive compounds due to their antioxidant, anti-inflammatory, and neuroprotective properties, making them essential in health-related applications and disease prevention. Flavonoid phytochemicals such as quercetin, myricetin, and kaempferol exhibit significant therapeutic potential in human health. These phytochemicals have shown the ability to regulate glucose metabolism and immune responses, reduce cancer risk, and manage cancer symptoms. In this review, we will review studies showing the flavonoids’ ability to: Induce cancer cell apoptosis Reduce cell proliferation Inhibit cell viability Biomarkers such as cell proliferation and angiogenesis will be used to track the flavonoids’ cancer-preventative metrics for patients in remission. This review's novelty is its comprehensive evaluation of flavonoids in plant stress resilience and cancer treatment. It identifies key bioactive compounds, biomarkers, and mechanisms of action while applying the 17-step framework to propose future studies for advancing functional food products. Keywords: Flavonoids, oxidative stress, anti-cancer, apoptosis, breast cancer, colon cancer, biotic stress, abiotic stress, foods, health benefits