Effect of Flavonoids in Preventing Breast Cancer: A Review

Epidemiological research has found a wide range of environmental and dietary risk factors for different cancers nowadays. The four most prevalent cancers— breast, colorectal, lung, and prostate—have all been linked to lifestyle factors in affluent nations. Flavonoids are a significant group of phenolic plant compounds made up of derivatives of 2-phenyl-benzopyrone. Flavonoids, foods such as fruits, vegetables, cereals, bark, roots, stems, flowers, tea, and wine include a group of chemical compounds with different phenolic structures. There are currently efforts being made to separate the purported flavonoids from the other components because these natural chemicals have numerous beneficial health effects. The various sources of flavonoids, their subclasses, and how they aid in the prevention of breast cancer will be outlined in this review article.