Flavonoids as antioxidants and anti-inflammatory agents in cancer prevention

Flavonoids are a diverse class of plant-derived polyphenolic compounds recognized for their potent antioxidant and anti-inflammatory properties, with significant potential in cancer prevention. Abundant in fruits, vegetables, tea, wine, and legumes, flavonoids mitigate oxidative stress and chronic inflammation through free radical scavenging, metal chelation, modulation of endogenous antioxidant enzymes, and suppression of pro-inflammatory mediators. Mechanistically, they regulate multiple cancer-related pathways, leading to cell cycle arrest, apoptosis induction, inhibition of angiogenesis, and suppression of metastasis. Additionally, flavonoids influence epigenetic modifications and target cancer stem cells, offering a multifaceted approach to disrupting tumor initiation and progression. Preclinical and epidemiological studies link high flavonoid intake to reduced incidence of breast, prostate, colorectal, and lung cancers, while clinical trials with compounds such as quercetin, epigallocatechin gallate, genistein, and anthocyanins demonstrate biomarker modulation and potential therapeutic synergy with conventional treatments. However, challenges including poor bioavailability, rapid metabolism, and variable patient response limit clinical translation. Advances in nano formulations, structural optimization, and personalized nutrition strategies promise to enhance their efficacy. This review consolidates current knowledge on flavonoids’ antioxidant and anti-inflammatory mechanisms, molecular targets, and translational potential, highlighting their role as natural, multi-targeted agents in dietary-based cancer prevention and adjunctive therapy.