New Research Shows These 2 Flavonoid Subtypes Reduce Colorectal Cancer Risk

We’ve known for a while that polyphenols can reduce our risk for numerous diseases. There have even been multiple studies showing their cancer-reducing and cancer-fighting effects. A new study pinpoints 2 flavonoid subtypes that reduce the risk of colorectal cancer.

The findings in this study are extremely impactful for developing more natural cancer treatments and prevention strategies. 

This is a difficult task since polyphenols are segmented into a few groups and then into a plethora of subtypes after that. Then when finding foods that contain each polyphenol we run into the issues of bioavailability and bioaccessibility. 

Things like time of the year, quality of the soil used to plant in, sun exposure, rainfall/water quantity/quality, and many other factors can dictate how rich in polyphenols one fruit is even from the same farm. 

Polyphenols are a known path to health. But all of these variables make it difficult to figure out how to use them to promote the specific health factors we desire.

In this study, we learn more about some of the flavonoid subgroups. The 6 subgroups are: 

• Isoflavones
• Anthocyanidins
• Flavanols
• Flavanones
• Flavones
• Flavonols

The study from Speciani et al. found that anthocyanidins and flavanones were the two subgroups of flavonoids that had the highest inverse relation with colorectal cancer.

What the study did

The goal of the study was to observe the relationship between flavonoid intake with CRC prevalence and blood bacterial DNA. 

Researchers did a case-control study with patients from two hospitals in and around Milan, Italy from 2017-2019. The subjects were 20-85-year-old men and women that were scheduled for a colonoscopy. There were several excluded groups like those with autoimmune disorders, previous cancer, recent hospitalization, and a few others.

There ended up being a total of 300 participants in the study.

• 100 confirmed CRC patients
• 200 controls
  • 100 with intestinal adenoma (IA)
  • 100 that did not have IA or CRC

The testing that subjects participated in included:

• Food frequency questionnaire (FFQ) filled out by each participant based on their diets — this was used to indicate the quantity of the 6 subgroups of flavonoids
• Colonoscopy 
• Blood collection
• DNA extraction, quantitative polymerase chain reaction (qPCR) experiments, sequencing of 16S rRNA gene amplicons — track blood bacterial DNA
• Statistical analysis

Data collected and results that were found:

• Controls had higher education and lower alcohol consumption levels
• Total flavonoid consumption did not make a difference in CRC risk
  • Higher anthocyanidin and flavanone levels created an inverse relationship with CRC 
• In reference to the bacterial compounds, anthocyanidins were:
  • Inversely related to Flavobacterium sp., Legionella sp., and Escherichia—Shigella genus
  • A strong relationship was seen with Brevundimonas genus and Oligoflexales order
• In reference to the bacterial compounds, flavanones were:
  • Inversely related to Flavobacterium sp., Legionella sp., Diplorickettsiaceae family and Staphylococcus genus
  • A strong relationship was seen with Brevundimonas genus and Pelomonas genus

What does this information mean for the future of colorectal cancer treatment and prevention?

By collecting data like this, and learning the correlation between our intake of different compounds and how they affect disease, we can absolutely learn how to use this to our advantage.

In the study, they mentioned some limitations and directions they can explore in the future. Some of these things include:

• Taking stool samples to compare blood bacterial DNA, gut microbiota composition, and how they correlate with the different subgroups of flavonoids
• Measurements while cooking to get precise measurements of energy and polyphenol intake
• Limited variety in test subjects since all were from the Milan, Italy area this limits our understanding of other groups of people

This information helps us understand future directions for studies and treatment protocols. With colorectal cancer being the 3rd most diagnosed cancer globally, it’s crucial to understand everything we possibly can about the condition and how to prevent/treat it. 

Offering people who are at high risk to develop CRC a way to protect themselves from a condition that they’re genetically predisposed to, can not only mean preventing disease development but also gives them peace of mind that they can do something about their health. This can protect them from feeling like victims and give them the confidence to take their health into their own hands. Which is one of the most important things doctors and researchers can offer them.

It’s also imperative that people have access to multiple treatment methods to choose from. When someone gets a cancer diagnosis, they immediately think of the horrible side effects they may have to deal with while undergoing treatment. By having multiple avenues of treatment, they’re able to take part in choosing a treatment that they’re comfortable with which can help improve their results and responses to the treatment.

So considering the information this research found, how can we incorporate it in our own lives to reap the benefits?

Get more polyphenols! 

Here’s how…

How can you get more anthocyanidins and flavanones in your diet?

Eating plant-derived foods will always provide you with polyphenols. Seeds, roots, nuts, flowers, fruits, and vegetables can all provide you with great and different sources of polyphenols. 

If you’re looking to get these specific kinds of polyphenols, you can check out these foods. 

Sources of anthocyanidins

Anthocyanidins give fruits and vegetables a red, purple, or blue color. These deep colors are the result of this compound itself. Some foods high in anothocyanidins are:

• Purple berries
• Grapes
• Apples
• Plums
• Cabbage
• Currants 

Sources of flavanones

Flavonones can be found in high quantities in citrus fruits. You may be able to get their benefits when eating:

• Oranges
• Grapefruits
• Lemons
• Limes
• Pomelo
• Kumquat
• Clementines
• Tangerines 

You really can’t go wrong with getting any kind of polyphenols. Anthocyanidins and flavanones have been proven to have a direct link to CRC management. Other polyphenols can help support them by reducing inflammation, protecting the intestinal tract and immune system, and providing the body with important metabolites and nutrients when feeding and nourishing the gut microbiome. 

If you’re looking for an easy way to ensure you get a daily dose of polyphenols, check out Atrantil and ask your doctor if it’d be a good supplement for you. Grab a bottle here!

• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5465813/
• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5613902/
• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7504512/#:~:text=Anthocyanins%20are%20a%20class%20of,high%20levels%20of%20natural%20colorants.
• https://iubmb.onlinelibrary.wiley.com/doi/abs/10.1002/biof.1363