Li Ya, Li Sha, Meng Xiao, Gan Ren-You, Zhang Jiao-Jiao, Li Hua-Bin
Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
School of Chinese Medicine, Li Ka Shing Faculty of Medicine, The University of Hong Kong, Hong Kong 999077, China.
Nutrients. 2017 Jul 8;9(7):728. doi: 10.3390/nu9070728.
Breast cancer is the most common cancer among females worldwide. Several epidemiological studies suggested the inverse correlation between the intake of vegetables and fruits and the incidence of breast cancer. Substantial experimental studies indicated that many dietary natural products could affect the development and progression of breast cancer, such as soy, pomegranate, mangosteen, citrus fruits, apple, grape, mango, cruciferous vegetables, ginger, garlic, black cumin, edible macro-fungi, and cereals. Their anti-breast cancer effects involve various mechanisms of action, such as downregulating ER-α expression and activity, inhibiting proliferation, migration, metastasis and angiogenesis of breast tumor cells, inducing apoptosis and cell cycle arrest, and sensitizing breast tumor cells to radiotherapy and chemotherapy. This review summarizes the potential role of dietary natural products and their major bioactive components in prevention and treatment of breast cancer, and special attention was paid to the mechanisms of action.
乳腺癌是全球女性中最常见的癌症。多项流行病学研究表明，蔬菜和水果的摄入量与乳腺癌发病率呈负相关。大量实验研究表明，许多膳食天然产物可影响乳腺癌的发生和发展，如大豆、石榴、山竹、柑橘类水果、苹果、葡萄、芒果、十字花科蔬菜、生姜、大蒜、黑孜然、食用大型真菌和谷物。它们的抗乳腺癌作用涉及多种作用机制，如下调雌激素受体-α（ER-α）的表达和活性、抑制乳腺肿瘤细胞的增殖、迁移、转移和血管生成、诱导细胞凋亡和细胞周期停滞，以及使乳腺肿瘤细胞对放疗和化疗敏感。本综述总结了膳食天然产物及其主要生物活性成分在乳腺癌预防和治疗中的潜在作用，并特别关注了其作用机制。
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