Los polifenoles del vino rojo como un suplemento dietético en la prevención contra el cáncer en población adulta. Revisión de literatura

Abstract

Introduction: Cancer is a malignant neoplasm caused by mutation of normal cells, its cause is referred to various factors such as endogenous, exogenous, physical, chemical and nutritional. To prevent the development and progression of the disease, dietary supplements such as red wine, a beverage that provides an antioxidant and chemoprotective effect to the cells due to its high polyphenolic content in the wine matrix, can be used to prevent the development and progression of the disease. Objective: To relate the beneficial effects of red wine polyphenols and their influence according to the type of cancer in the adult population. Methodology: this is a descriptive study based on a literature review of observational and intervention studies obtained from digital databases such as PubMed and ScienceDirect. For the analysis of the information, articles related to moderate consumption of red wine and the protective effect on cancer prevention were considered. Results and conclusion: regular and moderate consumption of red wine does not generate significant effects on cancer progression; its benefits are enhanced in severe inflammatory processes prior to the development of the disease, being the polyphenolic components responsible for reducing inflammatory markers to keep cancer under control.