菌作为功能性食品的新兴作用,用于补充癌症治疗
Priya Lakshmi Sreedharan1, Malu Kishorkumar1, Elke Gabriel Neumann1
1Integrative Agriculture Department, College of Agriculture and Veterinary Medicine, UAE University, Al Ain P.O. Box 15551, United Arab Emirates.
菌通过调节免疫细胞和免疫路径,表现出抗癌特性,可能抑制癌症生长. 需要进一步的临床研究来证实它们作为癌症患者的功能性食品和食补充剂的作用.
科学领域:
- 营养科学 营养科学
- 免疫学 免疫学 免疫学
- 在瘤学瘤学.
背景情况:
- 功能性食品在预防和治疗疾病,特别是癌症等慢性疾病中的作用越来越得到认可.
- 菌具有重要的抗氧化剂和生物活性化合物,具有潜在的健康益处.
研究的目的:
- 审查菌衍生生物活性化合物的健康益处.
- 探索它们在免疫系统调节和癌症抑制方面的机制.
- 评估它们作为预防和治疗癌症的功能性食品的潜力.
主要方法:
- 对菌提取物及其生物活性化合物研究的文献综述.
- 对免疫细胞调节 (成熟,分化,增殖) 的研究进行分析.
- 检查抗癌性质的证据,包括抑制转移和生长.
主要成果:
- 菌化合物激活或调节免疫系统,影响免疫细胞动态.
- 这些化合物通过准特定的信号通路或多个分子来显示抗癌潜力.
- 的益生菌作用可以通过在癌症治疗期间恢复肠道微生物群来改善生活质量.
结论:
- 菌显示出作为一种功能性食品的承诺,由于其生物活性化合物,具有抗癌特性.
- 它们调节免疫系统和抑制癌症进展的能力需要进一步研究.
- 临床研究对于验证它们在癌症患者中的预防和治疗作用至关重要.
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