Flavonoids, Breast Cancer Prevention, and Its Treatment: A Growing Evidence

There is mounting evidence linking certain lifestyle factors such as food, weight, and physical activity to an increased risk of breast cancer. Flavonoids are commonly used in traditional medicine. Plenty of studies have investigated the relationship between flavonoid consumption and breast cancer in humans. This review aimed to examine the association between flavonoids, each flavonoid subclass and the risk of breast cancer besides therapeutic use of flavonoids to break the multidrug resistance in breast cancer. Prospective cohort, case-control, and laboratory-based studies published between around 1990’s to date and referred to the impact of flavonoids on breast cancer prevention, treatment, or other roles were included. Odd Ratio (OR)/ Risk Ratio (RR) and Hazard ratio (HR) along 95% confidence interval (CI) were carefully reviewed to reveal the association between different subgroups of flavonoids and breast cancer risk. Other adjustments (e.g. age, menopausal status, food habits, race, BMI, etc.) were also considered. The antioxidant properties of flavonoids, as well as their ability to inhibit apoptosis, suppress estrogen activity, and limit the proliferation of breast cancer cells, all contribute to a significant reduction in the risk of developing breast cancer. There are linings enough that some polyphenolic compounds are effective as drugs for treating breast cancer.