Phenolic compounds (eg, flavonoids, lignans, stilbenes, and phenolic acids) are plant
metabolites found in fruits, legumes, spices, tea, wine, cocoa, and coffee and may contribute …

Evidence from numerous observational and clinical studies suggest that polyphenolic
phytochemicals such as phenolic acids in olive oil, flavonols in tea, chocolate and grapes …

Epidemiological studies on associations between intake of flavonoids and breast cancer risk
are highly needed to assess the actual effects of flavonoids in humans. Experimental …

Despite mounting evidence that dietary polyphenols might have a protective role against the
risk of breast cancer (BC), few studies have assessed the relationship between intake of …

Background: Results from preclinical studies suggest that flavonoids, which are ubiquitous
in plant-based diets, lower breast cancer risk. Epidemiologic studies of flavonoid intake and …

Background Studies have suggested the chemopreventive effects of flavonoids on
carcinogenesis. Yet numbers of epidemiologic studies assessing dietary flavonoids and …

Flavonoids are secondary metabolites abundantly present in commonly consumed fruits and
vegetables. They possess diverse properties such as anti-inflammatory, anti-oxidant and …

Studies of the association between polyphenols dietary intake and breast cancer risk have
been limited due to the lack of detailed food composition tables. In addition, none has …

Data from preclinical studies suggest a link between increased risk of breast cancer and
exposure to bisphenols at doses below what the United States Food and Drug …

Breast cancer (BC) is the most common malignancy and the leading cause of cancer-related
death in adult women worldwide. Over 85% of BC cases are non-hereditary, caused by …