CEBP CTRC-AACR San Antonio Breast Cancer Symposium Translational Cancer Medicine 2008: Cancer Clinical Trials and Personalized Medicine
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Cancer Research Clinical Cancer Research
Cancer Epidemiology Biomarkers & Prevention Molecular Cancer Therapeutics
Molecular Cancer Research Cancer Prevention Research
Cancer Prevention Journals Portal Cancer Reviews Online
Annual Meeting Education Book Cell Growth & Differentiation
This Article
Right arrow Abstract Freely available
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Rossi, M.
Right arrow Articles by La Vecchia, C.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Rossi, M.
Right arrow Articles by La Vecchia, C.
Cancer Epidemiology Biomarkers & Prevention Vol. 15, 1555-1558, August 2006
© 2006 American Association for Cancer Research

Short Communication

Flavonoids and Colorectal Cancer in Italy

Marta Rossi1, Eva Negri1, Renato Talamini4, Cristina Bosetti1, Maria Parpinel4,5, Patrizia Gnagnarella2, Silvia Franceschi6, Luigino Dal Maso4, Maurizio Montella7, Attilio Giacosa8 and Carlo La Vecchia1,3

1 Istituto di Ricerche Farmacologiche "Mario Negri"; 2 Divisione di Epidemiologia e Biostatistica, Istituto Europeo di Oncologia; 3 Istituto di Statistica Medica e Biometria, Università degli Studi di Milano, Milan, Italy; 4 Unità di Epidemiologia e Biostatistica, Centro di Riferimento Oncologico, Aviano (PN), Italy; 5 Istituto di Igiene ed Epidemiologia, Universita' degli Studi di Udine, Udine, Italy; 6 IARC, Lyon, France; 7 Servizio di Epidemiologia, Istituto Tumori "Fondazione Pascale," Naples, Italy; and 8 Istituto Nazionale per la Ricerca sul Cancro, Genoa, Italy

Requests for reprints: Marta Rossi, Istituto di Ricerche Farmacologiche "Mario Negri," Via Eritrea 62, 20157 Milan, Italy. Phone: 39-0239014541; Fax: 39-0233200231. E-mail: mrossi{at}marionegri.it


   Abstract
Top
 Abstract
Introduction
 Materials and Methods
 Results
 Discussion
 References
 
Because of their several biological activities, flavonoids may have an important role in explaining the protective effects of vegetables, fruit, and, possibly, tea against cancer. The potential relation between flavonoids and colorectal cancer risk was investigated using data from a multicentric Italian case-control study, including 1,953 cases of colorectal cancers (1,225 colon cancers and 728 rectal cancers) and 4,154 hospital controls admitted for acute nonneoplastic diseases. We have applied recently published data on the composition of foods and beverages, in terms of six principal classes of flavonoids, on dietary information collected through a validated food-frequency questionnaire. Odds ratios (OR) were estimated by multiple logistic regression models, including terms for sex, age, study center, family history of colorectal cancer, education, alcohol consumption, body mass index, physical activity, and energy intake. A reduced risk of colorectal cancer was found for increasing intake of isoflavones (OR, 0.76, for the highest versus the lowest quintile, Ptrend = 0.001), anthocyanidins (OR, 0.67, Ptrend < 0.001), flavones (OR, 0.78, Ptrend = 0.004), and flavonols (OR, 0.64, Ptrend < 0.001). No significant association was found for flavan-3-ols (OR, 0.98), flavanones (OR, 0.96), and total flavonoids (OR, 0.97). The estimates did not substantially differ for colon and rectal cancers, as well as in strata of sex, age, and body mass index. The findings of this large study provide support for an inverse association of selected classes of flavonoids with colorectal cancer risk. (Cancer Epidemiol Biomarker Prev 2006;15(8):1555–8)


   Introduction
Top
 Abstract
 Introduction
Materials and Methods
 Results
 Discussion
 References
 
Flavonoids are a group of over 5,000 compounds contained in vegetables, fruit, and beverages of plant origin (1). They have several biological activities that include antimutagenic, antiproliferative, and antioxidant effects, as well as involvement in cell signaling, cell cycle regulation, and angiogenesis (2, 3). Consequently, flavonoids may have an important role in explaining the favorable effects of vegetables, fruit, and, possibly, tea against cancer (4-6). Two reviews (2, 7) of epidemiologic studies of flavonoid intake and cancer risk concluded that there is modest evidence that flavonoids are inversely associated with cancer risk, and that the evidence is more convincing for the flavonol quercetin and lung cancer.

Four cohort studies investigated the relation between flavonoids and colorectal cancer and gave inconsistent results. The Iowa Women's Health study (8), on a cohort of 34,651 postmenopausal women, including 132 rectal and 635 colon cancers, found an inverse association between intake of catechin (a flavan-3-ols) and rectal cancer incidence [odds ratio (OR), 0.55, 95% confidence intervals (CI), 0.32-0.95 for the highest versus the lowest quintile], but not for colon cancer (OR, 1.10; 95% CI, 0.85-1.44). In the Finnish {alpha}-Tocopherol, ß-Carotene Study cohort (9) of 27,110 male smokers, including 133 colorectal cancer, there was a borderline direct association with intake of the sum of flavonols and flavones (OR, 1.70; 95% CI, 1.00-2.70). No significant associations were found in a Dutch case-cohort study (10) of 3,726 subjects, including 603 cases, with respect to flavonols and the flavone luteolin (OR, 0.97; 95% CI, 0.71-1.32). Similarly, a Finnish cohort (11, 12) of about 10,000 men and women, examined at two different times, with 72 and 90 colorectal cancers, respectively, found no association with single compounds of flavonols and flavanones (OR, 0.74; 95% CI, 0.32-1.68; ref. 11) and total flavonoids (computed as the sum of flavonols, flavanones and flavones; OR, 0.84; 95% CI, 0.43-1.64; ref. 12). Thus, the epidemiologic evidence is still inconclusive, also because most studies included a small number of cases or analyzed the effects of total flavonoids or single compounds only. Moreover, reliable data on the flavonoid content of foods has become available only recently (13, 14), and flavonoids have been categorized in six classes (iisoflavones, anthocyanidins, flavan-3-ols, flavanones, flavones, and flavonols), according to their chemical structure and biological activity.

The aim of this article is to investigate the relation between different classes of flavonoids and colorectal cancer using data from a large multicentric case-control study of colon and rectum cancer conducted in Italy (15).


   Materials and Methods
Top
 Abstract
 Introduction
 Materials and Methods
Results
 Discussion
 References
 
A case-control study of colorectal cancer has been conducted between January 1992 and June 1996 in six Italian areas: the provinces of Pordenone, Gorizia, Forlì, and Latina; and the urban areas of Milan, Genoa, and Naples (15).

Cases were subjects with histologically confirmed colorectal cancer diagnosed no longer than 1 year before the interview and no previous diagnoses of cancer. Overall, 1,225 subjects with cancer of the colon (688 men and 537 women, median age 62 years, range 19-74 years) and 728 with cancer of the rectum or recto-sigmoid junction (437 men and 291 women, median age 62 years, range 23-74 years) were included (15).

Controls were patients with no history of cancer admitted to major teaching and general hospitals in the same catchment areas of cases for acute and nonneoplastic conditions, unrelated to hormonal or digestive tract diseases or to long-term modifications of diet. They included 2,073 men and 2,081 women aged 19-74 years (median age 58 years); 27% were admitted for traumas, 24% for other orthopedic disorders, 18% for acute surgical conditions, and 31% for eye and other miscellaneous diseases (15). About 4% of subjects invited to participate in the study refused.

The same structured questionnaire and coding manual were used in each center, and interviewers were centrally trained. The questionnaire included information on sociodemographic characteristics, lifetime smoking and alcohol-drinking habits, physical activity, anthropometric measures, a problem-oriented personal medical history, and family history of cancer.

Food-Frequency Questionnaire
A reproducible (16) and valid (17) food-frequency questionnaire was used to assess the patients' usual diet during the 2 years before cancer diagnosis or hospital admission, including 78 foods or food groups, as well as complex recipes, plus questions aimed at assessing fat intake and general dietary habits. The average weekly consumption of each item was recorded.

Energy was computed using an Italian food composition database, supplemented with other published data (18). We obtained food and beverage content in terms of six subclasses of flavonoids (isoflavones, anthocyanidins, flavan-3-ols, flavanones, flavones, and flavonols) according to the data recently published by the U.S. Department of Agriculture (13, 14), further integrated with other sources (19). Major flavonoids were genistein and daidzein for isoflavones, cyanidin and malvidin for anthocyanidines, epicatechin and catechin for flavan-3-ols, hesperitin and narigerin for flavanones, apigenin and luteolin for flavones and quercetin, myricetin and kaempferol for flavonols.

Statistical Analysis
We computed "calorie-adjusted" flavonoid intakes using the residual method suggested by Willett and Stampfer (20). The calorie-adjusted flavonoids were categorized into approximate quintiles based on the controls distribution, and the corresponding OR and 95% CI were estimated using unconditional multiple logistic regression models (21). All models included terms for sex, age (5-year categories), study center, family history of colorectal cancer, education (<7, 7-11, ≥12 years), alcohol consumption (quartiles), body mass index (quintiles), and occupational physical activity (low, medium, high). Moreover, calorie-adjusted flavonoids were entered as continuous variables, with a measurement unit equal to the difference between the upper cutpoints of the 4th and 1st quintile. Tests for trend were based on the likelihood ratio test between models with and without a linear term for each class of flavonoids. We also fitted models across strata of sex, age, and body mass index. Further adjustment for other potential confounders yielded similar results.

Polytomous logistic regression was used to estimate separate ORs for colon and rectum cancer and to test for heterogeneity between the two sites (22).


   Results
Top
 Abstract
 Introduction
 Materials and Methods
 Results
Discussion
 References
 
Table 1 gives the mean daily intake of six classes of flavonoids and total flavonoids among controls, and the ORs of colorectal cancer according to quintile of intake. The mean daily intake was 25.4 µg for isoflavones, 20.0 mg for anthocyanidins, 57.4 mg for flavan-3-ols, 38.3 mg for flavanones, 0.5 mg for flavones, 21.6 mg for flavonols, and 137.8 mg for total flavonoids. A significant inverse relation with colorectal cancer was observed for isoflavones (OR, 0.76; 95% CI, 0.63-0.91 for the highest versus the lowest quintile), anthocyanidins (OR, 0.67; 95% CI, 0.54-0.82), flavones (OR, 0.78; 95% CI, 0.65-0.93), and flavonols (OR, 0.64; 95% CI, 0.54-0.77). Further adjustment for fruit and vegetable intake did not materially modify these associations: the OR became 0.77 (95% CI, 0.64-0.92) for isoflavones, 0.78 (95% CI, 0.61-0.99) for anthocyanidins, 0.80 (95% CI, 0.66-0.96) for flavones, and 0.76 (95% CI, 0.62-0.92) for flavonols. No significant association emerged for flavan-3-ols (OR, 0.98), flavanones (OR, 0.96), and total flavonoids (OR, 0.97).


View this table:
[in this window]
[in a new window]
  		Table 1. ORs and 95% CIs of 1,953 cases with colorectal cancer and corresponding 4,154 controls, according to energy-adjusted classes of flavonoids (Italy, 1992-1996)

 
The continuous ORs for an increment equal to the difference between the upper cutpoint of the fourth and the first quintile were 0.92 for isoflavones, 0.86 for anthocyanidins, 1.04 for flavan-3-ols, 0.99 for flavanones, 0.91 for flavones, 0.87 for flavonols, and 0.99 for total flavonoids.

In Table 2 , we analyzed the relation between flavonoids and cancer of the colon and rectum separately. The estimates did not differ substantially with respect to the ones for colorectal cancer, and the heterogeneity terms were not significant.


View this table:
[in this window]
[in a new window]
  		Table 2. ORs and 95% CIs of 1,225 cases with colon cancer and 728 cases of rectum cancer and corresponding 4,154 controls, according to energy-adjusted classes of flavonoids (Italy, 1992-1996)

 
Table 3 shows the ORs for the continuous terms, in separate strata of sex, age (<60, ≥60 years), and body mass index (<25, ≥25 kg/m2). Interaction test confirmed that risk patterns were generally consistent across strata.


View this table:
[in this window]
[in a new window]
  		Table 3. ORs and 95% CIs of 1,953 cases with colorectal cancer and corresponding 4,154 controls, according to energy-adjusted classes of flavonoids in strata of sex, age, and body mass index (Italy, 1992-1996)

 

   Discussion
Top
 Abstract
 Introduction
 Materials and Methods
 Results
 Discussion
References
 
The present study examined the relation of six classes of flavonoids (isoflavones, anthocyanidins, flavan-3-ols, flavanones, flavones, and flavonols) and total flavonoids with colorectal cancer. Total flavonoids were not associated with colorectal cancer; however, we found an inverse association for isoflavones, anthocyanidins, flavones, and flavonols.

To our knowledge, no other epidemiologic study investigated the role of isoflavones and anthocyanidins on colorectal cancer, whereas with respect to the remaining classes, our data are not completely in agreement with some previous studies. However, most previous investigations examined the effects of selected compounds only rather than the classes of flavonoids that we considered (8-12).

Flavonoids have several important biological functions, which may be related to cancer risk. In vitro and animal model systems showed that they influence signal transduction pathways, stimulate apoptosis, and inhibit inflammation and proliferation in human cancer cell lines. Selected flavonoids may also increase transcription of phase II detoxifying enzymes involved in the clearance of procarcinogenic substances (2, 23).

The strengths and weaknesses of hospital-based case-control studies (21) should be considered in evaluating our results. Among the limitations are the questions concerning the adaptability of U.S. flavonoid food composition data to the Italian diet, and the fact that the questionnaire was not specifically designed to investigate flavonoids. To our knowledge, no studies using biomarkers of flavonoid intake have been conducted to date. Thus, it is difficult to evaluate, in this as well as other studies, the imprecision of exposure measurement due, among others, to the variation of the food quantities in the recipes and the variability in plant flavonoid content attributable to several factors, such as sunlight and heat. Dietary habits can be influenced by recent diagnosis of cancer or by the fact that the disease process would have been well under way during the reference period of the food-frequency questionnaire (2 years before the diagnosis or hospital admission). The dietary habits of hospital controls may differ from those of the general population, but we took great care to include only patients admitted to hospital for acute conditions not related to major changes in diet and other lifestyle factors. Moreover, the same interview setting and catchment areas for cases and controls, and the almost complete participation rate are reassuring. Among the strengths of this study are the uniquely large data set, the high intake of fruit and vegetables in this population, the satisfactory reproducibility and validity of the food-frequency questionnaire (16, 17), and the ability to control for total energy intake and other major potential confounding factors.

The Italian population has a high and varied consumption of vegetables and fruit (24), which has been associated with a reduced risk of colorectal cancer (15, 25). Although the causality of this association is still debated, it has been suggested that some bioactive compounds in fruit and vegetables, and, among these, flavonoids, account for this association.

The correlations of the various classes of flavonoids with fruit ranged between 0.04 and 0.56, and that with total vegetables between 0.03 and 0.25. Adjustment for isoflavones, flavones, or flavonols reduced the strength of the inverse association between vegetables consumption and colorectal cancer, whereas adjustment for flavonols only reduced the association with fruit. Conversely, allowance for fruit and vegetables consumption changed only weakly, if at all, the observed associations with flavonoids. This suggests that, on one side, a diet rich in fruit and vegetables does not alone account for the observed protections, at least for some classes, and, on the other side, the relation with fruit and vegetables is not totally explained by flavonoid intake.

Similarly, allowance for vitamin C, vitamin E, carotenoids, folate, fiber, and macronutrient intake did not modify the estimated ORs by >10%. In this population, vegetables or bean soup (37%) and pulses (12%) were the major sources for isoflavones; wine (65%) and red fruits (22%) for anthocyanidins; spinach or chards (27%), vegetables or bean soup (19%) and tea (14%) for flavones; and apples or pears (18%) and wine (12%) for flavonols. The lack of association for flavanones, deriving from citrus fruit (90%), is in accordance with previous results from this study (15), which did not find a relation between citrus fruit and colorectal cancer risk. We did not consider flavonoids deriving from tea separately because tea consumption was too limited in this population.

In conclusion, we found that some classes of flavonoids, in particular isoflavones, anthocyanidins, flavones, and flavonols, significantly decreased the risk of colorectal cancer and could account, at least in part, for the protective effect of vegetable and fruit consumption against colorectal cancer in this population.


   Footnotes
 
Grant support: Italian Association for Cancer Research and the Italian League against Cancer.

The costs of publication of this article were defrayed in part by the payment of page charges. This article must therefore be hereby marked advertisement in accordance with 18 U.S.C. Section 1734 solely to indicate this fact.

Received 1/11/06; revised 5/11/06; accepted 5/30/06.


   References
Top
 Abstract
 Introduction
 Materials and Methods
 Results
 Discussion
 References
 

  1. Aherne SA, O'Brien NM. Dietary flavonols: chemistry, food content, and metabolism. Nutrition 2002;18:75–81.[CrossRef][Medline]
  2. Neuhouser ML. Dietary flavonoids and cancer risk: evidence from human population studies. Nutr Cancer 2004;50:1–7.[CrossRef][Medline]
  3. Nijveldt RJ, van Nood E, van Hoorn DE, Boelens PG, van Norren K, van Leeuwen PA. Flavonoids: a review of probable mechanisms of action and potential applications. Am J Clin Nutr 2001;74:418–25.[Abstract/Free Full Text]
  4. Negri E, La Vecchia C, Franceschi S, D'Avanzo B, Parazzini F. Vegetable and fruit consumption and cancer risk. Int J Cancer 1991;48:350–4.[Medline]
  5. Trichopoulou A, Naska A, Antoniou A, Fiel S, Trygg K, Turrini A. Vegetable and fruit: the evidence in their favour and the public health perspective. Int J Vitam Nutr Res 2003;73:63–9.[CrossRef][Medline]
  6. McKay DL, Blumberg JB. The role of tea in human health: an update. J Am Coll Nutr 2002;21:1–13.[Abstract/Free Full Text]
  7. Arts IC, Hollman PC. Polyphenols and disease risk in epidemiologic studies. Am J Clin Nutr 2005;81:317–25S.
  8. Arts ICW, Jacobs DR, Jr., Gross M, Harnack LJ, Folsom AR. Dietary catechins and cancer incidence among postmenopausal women: the Iowa Women's Health Study (United States). Cancer Causes Control 2002;13:373–82.[CrossRef][Medline]
  9. Hirvonen T, Virtamo J, Korhonen P, Albanes D, Pietinen P. Flavonol and flavone intake and the risk of cancer in male smokers (Finland). Cancer Causes Control 2001;12:789–96.[Medline]
  10. Goldbohm RA, Hertog MGL, Brants HAM, van Poppel G, van den Brandt PA. Intake of flavonoids and cancer risk: a prospective cohort study. In: Armado R, Andersson H, Bardócz S, Serra F, editors. Polyphenols in food. Luxembourg: Office for Official Publications of the European Communities; 1998. p. 159–66.
  11. Knekt P, Jarvinen R, Seppanen R, et al. Dietary flavonoids and the risk of lung cancer and other malignant neoplasms. Am J Epidemiol 1997;146:223–30.[Abstract/Free Full Text]
  12. Knekt P, Kumpulainen J, Järvinen R, et al. Flavonoid intake and risk of chronic diseases. Am J Clin Nutr 2002;76:560–8.[Abstract/Free Full Text]
  13. U.S. Department of Agriculture. Iowa State University database on the isoflavone content of foods, release 1.3, 2002. Beltsville (Maryland): USDA; 2002.
  14. U.S. Department of Agriculture. USDA database for the flavonoid content of selected foods. Beltsville (Maryland): USDA; 2003.
  15. Franceschi S, Favero A, La Vecchia C, et al. Food groups and risk of colorectal cancer in Italy. Int J Cancer 1997;72:56–61.[CrossRef][Medline]
  16. Franceschi S, Negri E, Salvini S, et al. Reproducibility of an Italian food frequency questionnaire for cancer studies: results for specific food items. Eur J Cancer 1993;29A:2298–305.
  17. Decarli A, Franceschi S, Ferraroni M, et al. Validation of a food-frequency questionnaire to assess dietary intakes in cancer studies in Italy. Results for specific nutrients. Ann Epidemiol 1996;6:110–8.[CrossRef][Medline]
  18. Salvini S, Parpinel M, Gnagnarella P, Maisonneuve P, Turrini A. Banca di composizione degli alimenti per studi epidemiologici in Italia. Milan: Istituto Europeo di Oncologia; 1998.
  19. Bosetti C, Spertini L, Parpinel M, et al. Flavonoids and breast cancer risk in Italy. Cancer Epidemiol Biomarkers Prev 2005;14:805–8.[Abstract/Free Full Text]
  20. Willett WC, Stampfer MJ. Total energy intake: implications for epidemiologic analyses. Am J Epidemiol 1986;124:17–27.[Free Full Text]
  21. Breslow NE, Day NE. Statistical methods in cancer research. Vol. I. The analysis of case-control studies. IARC Sci Publ No. 32 1980;32:5–338.
  22. Allison PD. Logistic regression using the SAS system: Theory and application. Cary (North Carolina): SAS Institute, Inc.; 1999.
  23. Hoensch HP, Kirch W. Potential role of flavonoids in the prevention of intestinal neoplasia: a review of their mode of action and their clinical perspectives. Int J Gastrointest Cancer 2005;35:187–95.[CrossRef][Medline]
  24. Turrini A, Saba A, Perrone D, Cialfa E, D'Amicis A. Food consumption patterns in Italy: the INN-CA Study 1994–1996. Eur J Clin Nutr 2001;55:571–88.[CrossRef][Medline]
  25. Franceschi S, La Vecchia C, Russo A, et al. Macronutrient intake and risk of colorectal cancer in Italy. Int J Cancer 1998;76:321–4.[CrossRef][Medline]



This article has been cited by other articles:


Home page
 Cancer Epidemiol. Biomarkers Prev.Home page
G. Bobe, L. B. Sansbury, P. S. Albert, A. J. Cross, L. Kahle, J. Ashby, M. L. Slattery, B. Caan, E. Paskett, F. Iber, et al.
Dietary Flavonoids and Colorectal Adenoma Recurrence in the Polyp Prevention Trial
Cancer Epidemiol. Biomarkers Prev., June 1, 2008; 17(6): 1344 - 1353.
[Abstract] [Full Text] [PDF]

Home page
 Am J EpidemiolHome page
W. H. Xu, Q. Dai, Y. B. Xiang, J. R. Long, Z. X. Ruan, J. R. Cheng, W. Zheng, and X. O. Shu
Interaction of Soy Food and Tea Consumption with CYP19A1 Genetic Polymorphisms in the Development of Endometrial Cancer
Am. J. Epidemiol., December 15, 2007; 166(12): 1420 - 1430.
[Abstract] [Full Text] [PDF]

Home page
 Cancer Epidemiol. Biomarkers Prev.Home page
M. Rossi, W. Garavello, R. Talamini, E. Negri, C. Bosetti, L. Dal Maso, P. Lagiou, A. Tavani, J. Polesel, L. Barzan, et al.
Flavonoids and the Risk of Oral and Pharyngeal Cancer: A Case-Control Study from Italy
Cancer Epidemiol. Biomarkers Prev., August 1, 2007; 16(8): 1621 - 1625.
[Abstract] [Full Text] [PDF]

Home page
 Ann OncolHome page
W Garavello, M Rossi, J. McLaughlin, C Bosetti, E Negri, P Lagiou, R Talamini, S Franceschi, M Parpinel, L Dal Maso, et al.
Flavonoids and laryngeal cancer risk in Italy
Ann. Onc., June 1, 2007; 18(6): 1104 - 1109.
[Abstract] [Full Text] [PDF]

Home page
 Cancer Epidemiol. Biomarkers Prev.Home page
E. Theodoratou, J. Kyle, R. Cetnarskyj, S. M. Farrington, A. Tenesa, R. Barnetson, M. Porteous, M. Dunlop, and H. Campbell
Dietary Flavonoids and the Risk of Colorectal Cancer
Cancer Epidemiol. Biomarkers Prev., April 1, 2007; 16(4): 684 - 693.
[Abstract] [Full Text] [PDF]

Home page
 J. Am. Coll. Nutr.Home page
R. L. Prior, L. Gu, X. Wu, R. A. Jacob, G. Sotoudeh, A. A. Kader, and R. A. Cook
Plasma Antioxidant Capacity Changes Following a Meal as a Measure of the Ability of a Food to Alter In Vivo Antioxidant Status
J. Am. Coll. Nutr., April 1, 2007; 26(2): 170 - 181.
[Abstract] [Full Text] [PDF]

Home page
 Cancer Epidemiol. Biomarkers Prev.Home page
C. Bosetti, M. Rossi, J. K. McLaughlin, E. Negri, R. Talamini, P. Lagiou, M. Montella, V. Ramazzotti, S. Franceschi, and C. LaVecchia
Flavonoids and the Risk of Renal Cell Carcinoma
Cancer Epidemiol. Biomarkers Prev., January 1, 2007; 16(1): 98 - 101.
[Abstract] [Full Text] [PDF]

This Article
Right arrow Abstract Freely available
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Rossi, M.
Right arrow Articles by La Vecchia, C.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Rossi, M.
Right arrow Articles by La Vecchia, C.

HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Cancer Research Clinical Cancer Research
Cancer Epidemiology Biomarkers & Prevention Molecular Cancer Therapeutics
Molecular Cancer Research Cancer Prevention Research
Cancer Prevention Journals Portal Cancer Reviews Online
Annual Meeting Education Book Cell Growth & Differentiation