Dietary polyphenols as anticancer agents: A review of recent advances and mechanisms

BackgroundPolyphenols, a diverse class of over 8000 naturally occurring phytochemicals, are abundant in plant-based foods such as fruits, vegetables, grains, legumes, nuts, seeds, and beverages like green tea. Recent studies have increasingly highlighted their anticancer potential, particularly their ability to modulate oxidative stress, inflammation, and cell signaling pathways.AimThis review explores the roles of isolated polyphenol classes, flavonoids, phenolic acids, lignans, and stilbenes against various cancers.MethodsA comprehensive search was conducted in PubMed, Embase, Web of Science, ScienceDirect, and Scopus using keywords related to cancer, polyphenols, and antioxidants. We included systematic reviews, meta-analyses, randomized controlled trials, and other comprehensive reviews published between 2006 and 2025.ResultsFlavonoids constitute approximately 60% of dietary polyphenols and demonstrate antiinflammatory effects through reactive oxygen species scavenging, protein kinase inhibition, as well as antiinflammatory properties. Phenolic acids regulate apoptotic pathways and suppress oxidative damage, while lignans exert anticancer effects through hormonal modulation. Stilbenes, including resveratrol and pterostilbene, exhibit chemopreventive and epigenetic properties, enhancing the efficacy of conventional therapies.ConclusionsThe review underscores the synergistic potential of polyphenol-rich diets, such as the Mediterranean diet, in reducing cancer risk and supporting treatment outcomes.