State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology; School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.
China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, China.
Nutrients. 2019 Aug 1;11(8):1769. doi: 10.3390/nu11081769.
Breast cancer is one of the most common and malignant cancers among females worldwide. Several epidemiological studies have indicated the inverse correlation between the intake of whole grains and the incidence of breast cancer. Whole grains are the most fundamental and important food source of bioactive phytochemicals, which have well-defined roles in the management of each stage of breast carcinogenesis. To better understand the value of whole grains in future prevention and treatment of breast cancer, the effects and possible mechanisms of six different whole grain cereals, which are the most commonly consumed throughout the world, are introduced in the current review. Moreover, the bioactive compounds extracted from whole grains are adequately formulated and the underlying mechanism of action is illustrated. In addition, the present limitations and future perspective of whole grain consumption for breast cancer are also concluded. The objective of this review is to promote the development of nutraceutical and functional food from whole grains and its application for reducing the risk of breast cancer.
乳腺癌是全球女性最常见和恶性的癌症之一。几项流行病学研究表明，全谷物的摄入量与乳腺癌的发病率呈负相关。全谷物是生物活性植物化学物质最基本和最重要的食物来源，它们在乳腺癌发生的各个阶段的管理中都有明确的作用。为了更好地了解全谷物在未来预防和治疗乳腺癌方面的价值，本综述介绍了六种在全球范围内最常食用的全谷物谷物的作用和可能的机制。此外，还充分制定了从全谷物中提取的生物活性化合物，并说明了其作用机制。此外，还总结了全谷物消费目前的局限性和未来在乳腺癌方面的前景。本综述的目的是促进全谷物营养保健品和功能性食品的开发及其在降低乳腺癌风险方面的应用。
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