The Effect of Berry Consumption on Cancer Risk

Abstract

Berries have been consumed as part of the human diet for thousands of years. It is only recently, however, that their biological properties in relation to cancer inhibition and prevention have been realised. Original research by a number of sources has attributed these chemopreventative actions to the role of anthocyanin compounds in berries. A review of the literature surrounding the chemopreventative effects of berry consumption and cancer risk is explored here in order to summarise the existing evidence and to determine the future routes of research needed. This review concluded that the reliability of existing research in relation to human cancer risk is limited due to it being mainly in vitro and not enough conclusive evidence to show the application in humans. Future research should aim at understanding how berry compounds act on cancer in humans and investigations into why berry compounds are not being incorporated into effective methods for the treatment of cancer, one of the leading causes of death worldwide.