Targeting colorectal cancer using dietary flavonols

Cancer Innovation Pub Date : 2023-11-28 DOI:10.1002/cai2.99
Nitin Dubey, Nidhi Dubey, Upendra Bhadoria, Kamal Shah, Nagendra Singh Chauhan
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Abstract

Colorectal cancer is among the well-known forms of cancer and a prominent cause of cancer demises worldwide. In vitro experiments reinforced by animal studies, as well as epidemiological studies of human colorectal cancer propose that the growth of this disease can be moderated by eating aspects. Dietary intake including green vegetables and fruits may result in the reduction of colon cancer chances. The finding suggests that the combinations of dietary nutrients may deliver additive or synergistic effects and might be a powerful method to avoid or eradicate colon cancer beginning and/or development. Flavonols are one of the most widespread dietary nutrients of the polyphenols-flavonoids and major constituent of Allium and Brassicaceae vegetables. Flavonols present in vegetables of Allium and Brassicaceae family are kaempferol, myricetin, quercetin, and isorhamnetin. These flavonols are claimed to have antiproliferative activity in vivo and in vitro against colorectal cancer. The objective of this review is to summarize the role of flavonols obtained from dietary sources in the prevention and treatment of colorectal cancer.

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利用膳食黄酮醇靶向治疗结直肠癌
大肠癌是众所周知的癌症之一,也是全球癌症死亡的主要原因。体外实验、动物实验以及对人类大肠癌的流行病学研究都表明,饮食可以抑制这种疾病的生长。包括绿色蔬菜和水果在内的膳食摄入可降低结肠癌的发病几率。这一发现表明,膳食营养素的组合可能会产生叠加或协同效应,并可能成为避免或根除结肠癌开始和/或发展的有效方法。黄酮醇是多酚-类黄酮中最广泛的膳食营养素之一,也是薤白和十字花科蔬菜的主要成分。葱科和十字花科蔬菜中的黄酮醇包括山奈酚、杨梅素、槲皮素和异鼠李素。据称,这些黄酮醇在体内和体外对结直肠癌具有抗增殖活性。本综述旨在总结从膳食中获取的黄酮醇在预防和治疗结直肠癌方面的作用。
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