The interest in polyphenols from vegetable sources has been progressively increased because of the demonstrated correlation between their abundance in certain foods or food preparations of traditional importance and heritage, and the answer of anti-inflammatory strategies in hospitalized patients in the presence of polypehnol-rich foods (as a complementary therapy). Consequently, research involving the accessory role of polyphenols as anti-tumoral aids have been carried out with the aim of finding new additional strategies. The purpose of this paper to evaluate the role of phenolic compounds in foods with reference to health effects for human beings. The importance of these molecules has been evaluated by the health and safety perspectives in terms of: fight to cardiovascular diseases; prevention of chronic-degenerative disorders; general antioxidant properties; and anticarcinogenic features. Moreover, the role of polyphenols-rich foods as anticancer agents has been discussed with relation to two distinct “action plans” on the public hygiene level: the promotion of human health on the one side (for non-hospitalized and normal subjects), and reliable contrasting strategies in cancer patients.

中文翻译：

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食品中的酚类物质和抗癌特性：公共卫生的观点

由于已证明其在某些具有传统重要性和传统意义的食品或食物制品中的丰度与存在富含多酚的食品的住院患者的抗炎策略之间存在相关性，因此对植物来源的多酚的兴趣已逐渐增加（作为补充疗法）。因此，已经进行了涉及多酚作为抗肿瘤助剂的辅助作用的研究，目的是寻找新的其他策略。本文旨在参考人类健康影响评估酚类化合物在食品中的作用。从健康和安全的角度评估了这些分子的重要性，包括：对抗心血管疾病；预防慢性变性疾病；一般抗氧化性能；和抗癌功能。此外，已经针对公共卫生方面的两个不同“行动计划”讨论了富含多酚的食物作为抗癌药的作用：一方面促进人类健康（针对非住院患者和正常患者），另一方面癌症患者中可靠的对比策略。