Chapter 9: The Role and Mechanisms of Berries and Berry Bioactive Compounds in Cancer

Berries have been consumed as part of the human diet for thousands of years. Relatively recently, however, their biological properties in relation to cancer inhibition and prevention have been realized. Original research by a number of sources has attributed a series of chemopreventative functions to a plethora of bioactive compounds, including anthocyanins and flavonoids, extending a panoply of anti-cancer defense. While the mechanisms of action are not fully elucidated, there is clear evidence indicating that interference with oxidative stress and inflammation are critical ways through which berry constituents exert their health benefits. Even though there is a high number of in vitro and in vivo studies both consistently indicating an array of beneficial effects for berries against cancer, highlighting some mechanisms including reactive species scavenging and inflammasome suppression, there is markedly limited clinical research corroborating the previous level findings. Moreover, it appears challenging to identify dietary doses and establish recommendations in this regard. Additionally, a commonly accepted evaluation/assessment system regarding berry effectiveness, potency, and efficiency in terms of positively impacting health outcomes is also lacking. More research is warranted in order to address some of the aforementioned points, especially when thinking toward establishing strategies and schemes of preventive and/or therapeutic nature.