The Protective Effect of Cocoa (Theobroma cacao L.) in Colon CancerYazan Ranneh*, Faisal Ali and Norhaizan Mohd Esa
Faculty of Medicine and Health Sciences, Department of Nutrition and Dietetics, University Putra Malaysia, Serdang, Malaysia
- *Corresponding Author:
- Yazan Ranneh
Faculty of Medicine and Health Sciences
Department of Nutrition and Dietetics
University Putra Malaysia, Serdang, Malaysia
E-mail: [email protected]
Received Date: February 06, 2013; Accepted Date: February 27, 2013; Published Date: March 07, 2013
Citation: Ranneh Y, Ali F, Esa NM (2013) The Protective Effect of Cocoa (Theobroma cacao L.) in Colon Cancer. J Nutr Food Sci 3: 193. doi: 10.4172/2155-9600.1000193
Copyright: © 2013 Ranneh Y, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Colon cancer is considered one of the primary causes of death-related cancer in Western universe. Although it is recommended in most of advanced cases of this disease, cytotoxic chemotherapeutic agents are relatively become ineffectual. Increasing the dietary intake of fruits and vegetables in order to reduce this disease is thought to be a viable and alternative path. Polyphenols are commonly found in cocoa beans and cocoa products. One potential strategy to reduce inflammation and oxidative stress is consumption of polyphenol-rich foods like cocoa or their by products, which have anti-inflammatory effects. Based on those properties, there is a promising scenario on the therapeutic contribution of cocoa on colon cancer. Very currently, few studies have examined the anti-carcinogenic role of cocoa. Therefore, the present review critically evaluates cocoa’s effect in colon cancer as conducted, both in-vivo and in-vitro.