Phenolic Compounds and Cancer
Reading through some papers, there were some interesting notes on new wrinkles in nutrition and disease prevention.
Apparently, in pop science, phenolic compounds are overtaking anti-oxidants as the super-nutrient of choice:
Many epidemiological studies have indicated that consumption of some plant-derived foodstuffs with high phenolic content is associated with the prevention of some diseases and that these compounds may have similar properties to antioxidants, antimutagenic agents, antithrombotic agents, anti-inflammatory agents, anti-HIV-1, and anticancer agents.
More evidence is also being accumulated that suggests obesity, cancer, and under consuming the above nutrients through your diet are more highly correlated than previously thought.
Hormones found in fat tissue, like adiponectin and leptin might be highly tumourigenic in high quantities.
But of course, potential cancer treatments look less and less heterogeneous by the day. Here’s from another review:
Most research studies provide us with data on the average person. But who is the average person anyway? The central tenet of personalized cancer prevention is that average is overrated.
When things go right, everything looks the same. But when things go wrong, nuanced differences between individuals always come into higher definition, making solutions more difficult to conceive than if you just studied healthy people.