学术报告 7
Bioactive food components and cancer risk reduction.
生物活性食物成分和癌症风险降低。
原文链接官方网址：https://www.ncbi.nlm.nih.gov/pubmed
J Cell Biochem. 2008 May 1;104(1):339-56.
Stan SD1, Kar S, Stoner GD, Singh SV. Author information
Department of Pharmacology, University of Pittsburgh School of Medicine,
Pittsburgh, Pennsylvania.
Stan SD 1，Kar S，Stoner GD，Singh SV。
匹兹堡大学医学院药理学系，宾夕法尼亚州匹兹堡。
Research over the last three decades has provided convincing evidence to support the premise that diets rich in fruits and vegetables may be protective against the risk of different types of cancers. Initial evidence for protective effect of fruits and vegetables against cancer risk came from population-based case-control studies, which prompted intense research aimed at (a) identification of bioactive component(s) responsible for the anticancer effects of fruits and vegetables, (b) elucidation of the mechanisms by which bioactive food components may prevent cancer, and (c) determination of their efficacy for prevention of cancer in animal
models. The bioactive components responsible for cancer chemopreventive effects
of various edible plants have now been identified. For instance, anticancer effect of Allium vegetables including garlic is attributed to organosulfur compounds (e.g., diallyl trisulfide). Interestingly, unlike cancer chemotherapy drugs, many bioactive food components selectively target cancer cells. Molecular basis for selectivity of anticancer bioactive food components towards cancer cells remains elusive, but these agents appear promiscuous and target multiple signal transduction pathways to inhibit cancer cell growth in vitro and in vivo. Despite convincing observational and experimental evidence, however, limited effort has been directed towards clinical investigations to determine efficacy of bioactive food components for prevention of human cancers. This article reviews current knowledge on cancer chemopreventive effects of a few highly promising dietary constituents, including garlic-derived organosulfides, berry compounds, and cruciferous vegetable-derived isothiocyanates, and serves to illustrate complexity of the signal transduction mechanisms in cancer chemoprevention by these promising bioactive food components.
过去三十年的研究提供了令人信服的证据来支持富含水果和蔬菜的饮食可以保护免受不同 类型癌症风险的前提。有关水果和蔬菜对抗癌症风险的保护作用的初步证据来自基于人群的 病例对照研究，这些研究促进了强烈的研究，旨在（a）鉴定导致水果和蔬菜抗癌作用的生 物活性成分，（b ）阐明生物活性食物成分可能预防癌症的机制，以及（c）确定其在动物 模型中预防癌症的功效。目前已经确定了负责各种可食用植物的癌症化学预防作用的生物活 性成分。例如，包括大蒜的葱属植物的抗癌作用归因于有机硫化合物（例如二烯丙基三硫化物）。有趣的是，与癌症化疗药物不同，许多生物活性食物成分选择性地靶向癌细胞。抗癌生物活性食物组分对癌细胞的选择性的分子基础仍然难以捉摸，但这些药物似乎混杂并且靶 向多种信号转导途径以抑制体外和体内癌细胞生长。尽管有令人信服的观察和实验证据，但 是，有限的努力已经针对临床研究来确定生物活性食物成分用于预防人类癌症的功效。本文 回顾了目前有关几种高度有希望饮食成分的癌症化学预防效果的知识。
源自：
美国国家医学图书馆
美国国家卫生研究院
US National Library of Medicine/
Us National Institutes of Health/
企业亮照