饮食中的多作为抗癌剂:对最近的进展和机制的回顾
Nosheen Meer1, Aala Elamin1, Fatma Mohammed1
1Department of Nutrition Sciences, College of Health Sciences, Qatar University, Doha, Qatar.
Nutrition and health
|January 8, 2026
概括
来自植物食品的多通过调节炎症和细胞信号来显示显著的抗癌潜力. 富含这些化合物的饮食可能有助于降低癌症风险并改善治疗结果.
科学领域:
- 营养科学 营养科学
- 在瘤学瘤学.
- 生物化学 生物化学
背景情况:
- 多是植物性食品和饮料中丰富的植物化学物质.
- 新兴研究强调了它们在预防和治疗癌症方面的潜力.
- 它们影响关键的癌症相关途径,如氧化应激和炎症.
研究的目的:
- 审查分离的多类的抗癌作用:黄类,酸,类和类.
- 综合当前关于抗各种癌症的多机制的证据.
主要方法:
- 在主要的科学数据库 (PubMed,Embase,Web of Science等) 进行全面的文献搜索. ) 的情况.
- 包括系统审查,元分析,RCT和综合审查 (2006-2025年).
- 关键词:癌症,多,抗氧化剂.
主要成果:
- 黄 (60%的食多) 具有抗炎和抗氧化作用.
- 酸调节了细胞亡和氧化损伤.
- 类药物调节激素的抗癌作用;类药物 (例如,白醇) 提供化疗预防和增强治疗.
结论:
- 多类具有独特的抗癌机制.
- 富含多的饮食,如地中海饮食,在降低癌症风险和支持性护理方面显示出协同作用的潜力.
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