红酒作为一种芳香酶抑制剂:叙述性审查
Joseph Pergolizzi1, Jo Ann K LeQuang2, Morgan Wagner3
1Pain Management, NEMA Research, Inc., Naples, USA.
Cureus
|June 3, 2024
概括
红葡萄酒可能具有芳酶抑制的特性,通过减少雌激素的产生,可能有助于乳腺癌的化学预防. 需要进一步的研究来证实其有效性和机制,特别是与非酒精葡萄提取物相比.
科学领域:
- 在瘤学瘤学.
- 药理学 药理学是指药理学的学科.
- 营养保健品 营养保健品
背景情况:
- 雌激素依赖性乳腺癌的生长受到通过芳酶的局部雌激素产生的影响.
- 芳酶抑制剂通过阻断雌激素合成,用于治疗绝经后妇女的乳腺癌.
- 红葡萄酒含有多,素和白醇等化合物,这些化合物可能会抑制芳香酶的活性.
研究的目的:
- 探索红葡萄酒作为芳香酶抑制剂的来源,用于乳腺癌化学预防的潜力.
- 研究红葡萄酒特定成分在阻断内源性雌激素产生的作用.
主要方法:
- 审查关于芳酶抑制和红葡萄酒的化学成分的现有文献.
- 对研究红葡萄酒成分对芳香酶的体内影响的动物研究的分析.
- 考虑设计可变天然产品 (如红葡萄酒) 临床试验的挑战.
主要成果:
- 红葡萄酒与白葡萄酒不同,在初步研究中显示了潜在的芳香酶抑制特性.
- 聚,素和白醇被认为是活性成分,可能具有协同作用.
- 对非酒精葡萄种子提取物也观察到类似的益处,这表明该化合物具有特定的作用.
结论:
- 虽然红酒在化疗预防方面表现有前途,但目前的证据不足以支持其作为芳香酶抑制剂的使用.
- 进一步的临床研究是有必要的,以阐明机制,并确认有效性,考虑到红葡萄酒的可变性.
- 芳酶抑制在绝经前乳腺癌中的作用尚不清楚.
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