Cancer preventive role of selected dietary factors.

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dc.contributor.authorRay, Amitabhaen_US
dc.date.accessioned2009-05-28T06:37:53Z
dc.date.available2009-05-28T06:37:53Z
dc.date.issued2005-01-05en_US
dc.description107 references.en_US
dc.description.abstractDietary behavior seems to be an important modifiable determinant for the risk of cancer. The evidences from several epidemiological studies suggest that higher intakes of fruits and vegetables have been associated with lower risk of cancer. Dietary phenolic and polyphenolic substances, terpenoids, dietary fibers, fish oils, some micronutrients present in foods of both plant and animal origin, and a reduction of caloric intake appear to inhibit the process of cancer development. Many dietary factors possess antioxidant and anti-inflammatory properties and cause induction of phase II enzymes like glutathione-S-transferases. It has been suggested that cruciferous vegetables play an important role in cancer prevention, and their chemopreventive effects are due to high glucosinolate content which under enzymatic hydrolysis produces bioactive compound isothiocyanates. Further, isothiocyanates of a wide variety of cruciferous vegetables are powerful inhibitors of carcinogenesis in experimental animal models. Several flavonoids present in fruits, tea, soya beans, etc. may be useful as cancer preventive agents. Similarly, ellagic acid, perillyl alcohol and resveratrol found in various fruits may have chemoprotective effect. Moreover, different vanilloids such as curcumin and gingerol have been shown to possess antioxidative properties. Nevertheless, in spite of several studies, still the effects of various ingredients are not clearly distinguished. In human, little convincing evidence has been established for the proposed protective effects of dietary constituents. It is an important future research goal to provide necessary evidences to support the chemopreventive role of different dietary factors, and also to clarify misunderstandings in this perplexing area.en_US
dc.description.affiliationThe Hormel Institute, University of Minnesota, 801-16th Avenue NE, Austin, MN 55912, USA. amitraym@rediffmail.comen_US
dc.identifier.citationRay A. Cancer preventive role of selected dietary factors. Indian Journal of Cancer. 2005 Jan-Mar; 42(1): 15-24en_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/50137
dc.language.isoengen_US
dc.source.urihttps://www.indianjcancer.comen_US
dc.subject.meshAnticarcinogenic Agents --administration & dosageen_US
dc.subject.meshDieten_US
dc.subject.meshHumansen_US
dc.subject.meshNeoplasms --prevention & controlen_US
dc.titleCancer preventive role of selected dietary factors.en_US
dc.typeJournal Articleen_US
dc.typeReviewen_US
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