Abdulla M, Gruber P
Trace Element-Institute for UNESCO, Lyon, France.
Biofactors. 2000;12(1-4):45-51. doi: 10.1002/biof.5520120108.
Carcinogenesis encompasses a prolonged accumulation of injuries at several different biological levels and include both genetic and biochemical changes in the cells. At each of these levels, there are several possibilities of intervention in order to prevent, slow down or even halt the gradual march of healthy cells towards malignancy. Diet modification is one such possibility. A number of natural foodstuffs, especially fruits and vegetables contain substantial quantities of molecules that have chemopreventive potential against cancer development. Such compounds include vitamins, trace elements and a variety of other molecules with antioxidant properties. Carotenoids, flavanoid polyphenols, isoflavones, catechins, and several other components that found in cruciferous vegetables are molecules that are known to protect against the deleterious effect of reactive oxygen species. A number of epidemiological and experimental studies have shown that vitamin C and E, Beta-carotene and the essential trace element selenium can reduce the risk of cancer. Consistent observations during the last few decades that cancer risk is reduced by a diet rich in vegetables, fruits, legumes, grains and green tea have encouraged research to identify several plant components especially phytochemicals that protect against DNA damage. Many of these substances block specific carcinogen pathways. Dietary supplements are part of an overall health program, along with a high intake of fruits and vegetables that help to combat damage to cells, which in turn may initiate cancer development. This paper will review current knowledge concerning diet modification and cancer prevention with special reference to minerals and trace elements.
致癌作用包括在几个不同生物学水平上长时间积累损伤，并且包括细胞中的遗传和生化变化。在这些水平的每一个上，都有几种干预可能性，以便预防、减缓甚至阻止健康细胞逐渐向恶性肿瘤发展。饮食调整就是这样一种可能性。许多天然食品，特别是水果和蔬菜含有大量具有化学预防癌症发展潜力的分子。这类化合物包括维生素、微量元素和多种具有抗氧化特性的其他分子。类胡萝卜素、黄酮类多酚、异黄酮、儿茶素以及十字花科蔬菜中发现的其他几种成分都是已知能抵御活性氧有害影响的分子。一些流行病学和实验研究表明，维生素C和E、β-胡萝卜素以及必需微量元素硒可以降低患癌风险。在过去几十年中持续观察到，富含蔬菜、水果、豆类、谷物和绿茶的饮食可降低癌症风险，这鼓励了研究人员去鉴定几种特别是能防止DNA损伤的植物成分，即植物化学物质。其中许多物质会阻断特定的致癌物途径。膳食补充剂是整体健康计划的一部分，同时大量摄入水果和蔬菜有助于对抗细胞损伤，而细胞损伤反过来可能引发癌症发展。本文将回顾有关饮食调整和癌症预防的当前知识，特别提及矿物质和微量元素。
