饮食中的多作为细胞信号和炎症调节剂在结直肠癌发生过程中
Bee Ling Tan1, Fatimah Zulkifli1, Mohd Esa Norhaizan2
1Department of Diagnostic and Allied Health Science, Faculty of Health and Life Sciences, Management and Science University, Shah Alam, Selangor, Malaysia.
Frontiers in nutrition
|December 1, 2025
概括
食品中的多表明,通过向分子机制,有望预防结直肠癌. 进一步研究它们在炎症和氧化还原调节中的作用可能会导致新的饮食干预措施.
科学领域:
- 在瘤学瘤学.
- 营养科学 营养科学
- 分子生物学分子生物学
背景情况:
- 结肠直肠癌是全球癌症死亡的主要原因之一.
- 目前的化疗,如5-甲 (5-FU) 有显著的副作用和局限性.
- 人们越来越认识到饮食因素在预防癌症中的作用.
研究的目的:
- 审查富含多的食物在预防结肠直肠癌方面的潜力.
- 探索聚醇抗结肠癌活性背后的分子机制.
- 为突出结直肠癌干预的饮食策略.
主要方法:
- 临床前和人体研究的文献综述.
- 对参与多作用的分子通路的分析.
- 专注于癌症预防中的氧化还原调节和炎症.
主要成果:
- 聚醇显示出抗结肠癌的活性.
- 多的作用机制尚未完全理解,但涉及分子方面.
- 多可能会影响炎症和氧化还原平衡.
结论:
- 富含多的食物为预防结直肠癌提供了一个有希望的途径.
- 了解多中介分子机制可以指导饮食干预.
- 准氧化还原调节和炎症是预防结直肠癌的关键策略.
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