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Cruciferous Vegetables and Risk of Cancers of the Gastrointestinal Tract
Molecular Nutrition & Food Research ( IF 5.2 ) Pub Date : 2018-04-30 , DOI: 10.1002/mnfr.201701000
Ian T. Johnson 1
Affiliation  

Cancers of the oropharyngeal tissues, oesophagus, stomach, and colorectum are amongst the most common causes of death from cancer throughout the world. Higher consumption of fruits and vegetables is thought to be protective, and cruciferous vegetables are of particular interest because of their unique role as a source of biologically active glucosinolate breakdown products. A literature review of primary studies and meta‐analyses indicates that higher consumption of cruciferous vegetables probably reduces the risk of colorectal and gastric cancers by approximately 8% and 19%, respectively. Some studies support the hypothesis that the protective effect against colorectal cancer is modified by genetic polymorphisms of genes regulating the expression of enzymes of the glutathione S‐transferase family, but due to contradictory findings the evidence is currently inconclusive. Despite these promising findings, future epidemiological research on the protective effects of cruciferous plants will depend critically upon accurate measurement of dietary exposure, both to the vegetables themselves, and to their active constituents. The development of sensitive chemical assays has facilitated the measurement of urinary excretion of isothiocyanate metabolites as an objective biomarker of intake, but sampling strategies need to be optimized in order to assess long‐term exposures at the population level.

中文翻译:

十字花科蔬菜和胃肠道癌症的风险

口咽组织,食道,胃和结肠直肠癌是全世界最常见的癌症死亡原因之一。水果和蔬菜的高消费被认为是有保护作用的,十字花科蔬菜由于其作为生物活性芥子油苷分解产物来源的独特作用而受到特别关注。对基础研究和荟萃分析的文献综述表明,多吃十字花科蔬菜可能分别将结直肠癌和胃癌的风险降低约8%和19%。一些研究支持以下假设,即通过调节谷胱甘肽S酶表达的基因的遗传多态性,可以改变对结直肠癌的保护作用。转移酶家族,但由于发现矛盾,目前尚无定论。尽管有这些令人鼓舞的发现,未来有关十字花科植物保护作用的流行病学研究仍将主要取决于对蔬菜本身及其有效成分的饮食摄入量的准确测量。敏感化学分析方法的发展促进了异硫氰酸酯代谢物尿排泄的测定,将其作为摄入量的客观生物标志物,但是需要优化采样策略,以评估人群水平下的长期暴露。
更新日期:2018-04-30
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