Ferraz da Costa Danielly C, Fialho Eliane, Silva Jerson L
Instituto de Nutrição, Universidade do Estado do Rio de Janeiro, Rio de Janeiro, 20550-013, Brazil.
Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
Molecules. 2017 Jun 18;22(6):1014. doi: 10.3390/molecules22061014.
Increasing epidemiological and experimental evidence has demonstrated an inverse relationship between the consumption of plant foods and the incidence of chronic diseases, including cancer. Microcomponents that are naturally present in such foods, especially polyphenols, are responsible for the benefits to human health. Resveratrol is a diet-derived cancer chemopreventive agent with high therapeutic potential, as demonstrated by different authors. The aim of this review is to collect and present recent evidence from the literature regarding resveratrol and its effects on cancer prevention, molecular signaling (especially regarding the involvement of p53 protein), and therapeutic perspectives with an emphasis on clinical trial results to date.
越来越多的流行病学和实验证据表明，食用植物性食物与包括癌症在内的慢性病发病率之间存在负相关关系。这些食物中天然存在的微量成分，尤其是多酚类物质，对人类健康有益。如不同作者所证实的，白藜芦醇是一种具有高治疗潜力的饮食来源的癌症化学预防剂。本综述的目的是收集并呈现来自文献的关于白藜芦醇及其对癌症预防、分子信号传导（特别是关于p53蛋白的参与）的影响以及治疗前景的最新证据，重点是迄今为止的临床试验结果。
