Tomita Y, Fukuda K, Hirohata T
Gan No Rinsho. 1986 May;32(6):643-51.
Epidemiological studies have suggested that the intake of green-yellow vegetables decrease the risk of cancer. Vitamin A, which is abundantly present in green-yellow vegetables in the form of provitamin A, was demonstrated to inhibit chemical and viral-carcinogenesis in experimental animals. However, little is known about the mechanism of anti-carcinogenic effect of vitamin A. Our data seem to support a hypothesis that vitamin A may contribute to the prevention of cancer by augmenting an immunosurveillance system. We found that vitamin A and provitamin A, beta-carotene, enhanced tumor immunity using a syngeneic murine tumor system.
流行病学研究表明，摄入绿黄色蔬菜可降低患癌风险。绿黄色蔬菜中富含以维生素A原形式存在的维生素A，实验证明其可抑制实验动物的化学致癌和病毒致癌作用。然而，关于维生素A抗癌作用的机制却知之甚少。我们的数据似乎支持这样一种假说，即维生素A可能通过增强免疫监视系统来预防癌症。我们发现，使用同基因小鼠肿瘤系统时，维生素A和维生素A原（β-胡萝卜素）可增强肿瘤免疫力。
