Manson Margaret M
Cancer Biomarkers and Prevention Group, Department of Biochemistry, Biocentre, University of Leicester, University Road, Leicester LE1 7RH, UK.
Eur J Cancer. 2005 Sep;41(13):1842-53. doi: 10.1016/j.ejca.2005.05.008.
Epidemiological studies have long hinted at the possibility that what we eat greatly influences our state of health, in particular our relative risk of developing cancer. In recent years there has been an exponential increase in the number of studies investigating how individual components of the diet interact at the molecular level to determine the fate of a cell. It is now apparent that many such molecules can preferentially inhibit the growth of tumour cells, by inducing cell cycle arrest or apoptosis. The number of signalling pathways and molecular targets involved is continually expanding. Consequently, the picture is becoming ever more complicated, not least because results often appear to be cell-type specific, dose-response relationships are critical, and any one agent appears to have multiple mechanisms of action. In addition most studies have been conducted in cell culture, often with physiologically unachievable concentrations of single agents, making extrapolation to the clinical situation difficult. In this review the mechanisms of action of a few well-studied dietary polyphenols (curcumin, epigallocatechin gallate and resveratrol) and indole-3 carbinol are considered in the light of these issues.
流行病学研究长期以来一直暗示，我们的饮食对健康状况有很大影响，尤其是对患癌相对风险的影响。近年来，研究饮食中各个成分如何在分子水平相互作用以决定细胞命运的研究数量呈指数级增长。现在很明显，许多这类分子可通过诱导细胞周期停滞或凋亡来优先抑制肿瘤细胞的生长。涉及的信号通路和分子靶点数量在不断增加。因此，情况变得越来越复杂，尤其是因为结果往往似乎具有细胞类型特异性，剂量反应关系至关重要，而且任何一种物质似乎都有多种作用机制。此外，大多数研究是在细胞培养中进行的，通常使用生理上无法达到的单一物质浓度，这使得推断临床情况变得困难。在这篇综述中，将根据这些问题来探讨几种研究充分的膳食多酚（姜黄素、表没食子儿茶素没食子酸酯和白藜芦醇）以及吲哚 - 3 - 甲醇的作用机制。
