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The role of biotransformation in dietary (anti)carcinogenesis
M L van Iersel1, H Verhagen, P J van Bladeren
1WUR/TNO Centre for Food Toxicology, P.O. Box 8000, 6700 EA, Wageningen, The Netherlands. marlou.vaniersel@algemeen.tox.wau.nl
Abstract:
The fact that dietary compounds influence the susceptibility of human beings to cancer, is widely accepted. One of the possible mechanisms that is responsible for these (anti)carcinogenic effects is that dietary constituents may modulate biotransformation enzymes, thereby affecting the (anti)carcinogenic potential of other compounds. This ambiguous theme is the basis for the present paper. The possible effects of enzymatic bioactivation and detoxification of dietary constituents are discussed using two representative examples of phase I and phase II biotransformation enzymes i.e., cytochrome P450 and glutathione S-transferase. Furthermore, the impact of genetic polymorphisms of these two enzyme systems is considered. Although it is very difficult on the basis of the enzyme inducing or inhibiting properties of dietary compounds, especially to characterize them as anticarcinogenic, for certain constituents it is acknowledged that they have anticarcinogenic properties. As such, this provides for an important mechanistic substantiation of the established cancer chemopreventive effect of a diet rich in fruits and vegetables.
Insights
Dietary compounds can affect cancer risk by altering biotransformation enzymes like cytochrome P450 and glutathione S-transferase. Understanding these interactions supports the cancer-preventive benefits of fruits and vegetables.
Area of Science:
- Biochemistry
- Nutritional Science
- Cancer Research
Background:
- Dietary compounds are known to influence cancer susceptibility in humans.
- A key mechanism involves the modulation of biotransformation enzymes, affecting the carcinogenic potential of other substances.
- This paper explores the dual role of dietary constituents in enzymatic bioactivation and detoxification.
Purpose of the Study:
- To discuss the effects of dietary compounds on phase I (cytochrome P450) and phase II (glutathione S-transferase) biotransformation enzymes.
- To examine the impact of genetic polymorphisms in these enzyme systems.
- To provide mechanistic insights into the chemopreventive effects of diets rich in fruits and vegetables.
Main Methods:
- Review of scientific literature on dietary compounds and biotransformation enzymes.
- Focus on cytochrome P450 (phase I) and glutathione S-transferase (phase II) as representative examples.
- Consideration of the influence of genetic variations on enzyme activity.
Main Results:
- Dietary constituents can either activate (bioactivate) or detoxify compounds, influencing their carcinogenic potential.
- Enzyme-inducing or inhibiting properties of dietary compounds are complex to categorize definitively as anticarcinogenic.
- Specific dietary components are recognized for their anticarcinogenic properties through these enzymatic pathways.
Conclusions:
- Dietary modulation of biotransformation enzymes offers a mechanistic explanation for the cancer chemopreventive effects of fruit and vegetable consumption.
- Genetic polymorphisms in enzymes like cytochrome P450 and glutathione S-transferase can influence individual responses to dietary compounds.
- Further research into these interactions can enhance cancer prevention strategies through diet.