膳食多酚预防乳腺癌——癌症干细胞的作用。
Prevention of breast cancer by dietary polyphenols-role of cancer stem cells.
机构信息
Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing, China.
College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.
出版信息
Crit Rev Food Sci Nutr. 2020;60(5):810-825. doi: 10.1080/10408398.2018.1551778. Epub 2019 Jan 11.
Abstract
Breast cancer is a common malignancy with poor prognosis. Cancer cells are heterogeneous and cancer stem cells (CSCs) are primarily responsible for tumor relapse, treatment-resistance and metastasis, so for breast cancer stem cells (BCSCs). Diets are known to be associated with carcinogenesis. Food-derived polyphenols are able to attenuate the formation and virulence of BCSCs, implying that these compounds and their analogs might be promising agents for preventing breast cancer. In the present review, we summarized the origin and surface markers of BCSCs and possible mechanisms responsible for the inhibitory effects of polyphenols on BCSCs. The suppressive effects of common dietary polyphenols against BCSCs, such as curcumin, epigallocatechin gallate (EGCG) and related polyphenolic compounds were further discussed.
摘要
乳腺癌是一种预后不良的常见恶性肿瘤。癌细胞具有异质性，而癌症干细胞（CSC）主要负责肿瘤复发、治疗耐药和转移，因此针对乳腺癌干细胞（BCSC）。已知饮食与致癌作用有关。来源于食物的多酚类化合物能够减弱 BCSC 的形成和毒力，这意味着这些化合物及其类似物可能是预防乳腺癌的有希望的药物。在本综述中，我们总结了 BCSC 的起源和表面标志物，以及多酚类化合物抑制 BCSC 的可能机制。进一步讨论了常见膳食多酚类化合物如姜黄素、表没食子儿茶素没食子酸酯（EGCG）和相关多酚类化合物对 BCSC 的抑制作用。
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