Plant polyphenols in cancer and heart disease: implications as nutritional antioxidants

By G. Duthie, S. Duthie, J. Kyle. Nutrition research reviews, 2000

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Flavonoids in Food and Their Health Benefits (2004, background): “Hara [43] showed that the habit of tea drinking could prevent cardiovascular diseases by increasing plasma antioxidant capacity in humans [24, 44].”
Chemistry and Biological Activities of Flavonoids: An Overview (2013, background): “Several mechanisms have been proposed for the effect of flavonoids on the initiation and promotion stages of the carcinogenicity including influences on development and hormonal activities [118].”
Anti-Inflammatory Action and Mechanisms of Resveratrol (2021, background): “Subsequently, resveratrol was found to exhibit multiple bioactivities, including anti-oxidative [3], anti-inflammatory [4], cardiovascular protective [5], and anti-aging [6] properties, in animals.”
Polyphenols: Extraction Methods, Antioxidative Action, Bioavailability and Anticarcinogenic Effects (2016, background): “Quercetin and rutin at the same dose inhibit carcinogenesis by 50% and 30%, respectively [69].”
Antioxidant and prooxidant properties of flavonoids. (2011, neutral): “antiviral [6], antibacterial [7], anti-inflammatory [8,9], vasodilatory [10], anticancer [3], and anti-ischemic [11–13].”