Srivastava Shambhavi, Dubey Ankit Kumar, Madaan Reecha, Bala Rajni, Gupta Yugam, Dhiman Bahadur Singh, Kumar Suresh
Chitkara College of Pharmacy, Chitkara University, Punjab, India.
Institute of Scholars, Bengaluru, 577102, Karnataka, India.
Environ Sci Pollut Res Int. 2022 Dec;29(60):89853-89873. doi: 10.1007/s11356-022-24045-x. Epub 2022 Nov 11.
Cancer is an illness characterized by abnormal cell development and the capability to infiltrate or spread to rest of the body. A tumor is the term for this abnormal growth that develops in solid tissues like an organ, muscle, or bone and can spread to other parts of the body through the blood and lymphatic systems. Nutrition is a critical and immortal environmental component in the development of all living organisms encoding the relationship between a person's nutrition and their genes. Nutrients have the ability to modify gene expression and persuade alterations in DNA and protein molecules which is researched scientifically in nutrigenomics. These interactions have a significant impact on the pharmacokinetic properties of bioactive dietary components as well as their site of action/molecular targets. Nutrigenomics encompasses nutrigenetics, epigenetics, and transcriptomics as well as other "omic" disciplines like proteomics and metabolomics to explain the vast disparities in cancer risk among people with roughly similar life style. Clinical trials and researches have evidenced that alternation of dietary habits is potentially one of the key approaches for reducing cancer risk in an individual. In this article, we will target how nutrigenomics and functional food work as preventive therapy in reducing the risk of cancer.
癌症是一种以细胞异常发育以及浸润或扩散至身体其他部位的能力为特征的疾病。肿瘤是指在诸如器官、肌肉或骨骼等实体组织中发生的这种异常生长，它可通过血液和淋巴系统扩散至身体其他部位。营养是所有生物体发育过程中的一个关键且不可或缺的环境因素，它诠释了一个人的营养与基因之间的关系。营养素能够改变基因表达，并促使DNA和蛋白质分子发生变化，这在营养基因组学中得到了科学研究。这些相互作用对生物活性膳食成分的药代动力学特性及其作用部位/分子靶点有重大影响。营养基因组学涵盖营养遗传学、表观遗传学和转录组学以及蛋白质组学和代谢组学等其他“组学”学科，以解释生活方式大致相似的人群中癌症风险存在巨大差异的原因。临床试验和研究表明，改变饮食习惯可能是降低个体癌症风险的关键方法之一。在本文中，我们将探讨营养基因组学和功能性食品如何作为预防疗法来降低癌症风险。
