Verhoeven D T, Verhagen H, Goldbohm R A, van den Brandt P A, van Poppel G
TNO Nutrition and Food Research Institute, Zeist, The Netherlands.
Chem Biol Interact. 1997 Feb 28;103(2):79-129. doi: 10.1016/s0009-2797(96)03745-3.
The mechanisms by which brassica vegetables might decrease the risk of cancer are reviewed in this paper. Brassicas, including all types of cabbages, broccoli, cauliflower and Brussels sprouts, may be protective against cancer due to their relatively high glucosinolate content. Glucosinolates are usually broken down through hydrolysis catalyzed by myrosinase, an enzyme that is released from damaged plant cells. Some of the hydrolysis products, viz. indoles and isothiocyanates, are able to influence phase 1 and phase 2 biotransformation enzyme activities, thereby possibly influencing several processes related to chemical carcinogenesis, e.g. the metabolism, DNA-binding and mutagenic activity of promutagens. A reducing effect on tumor formation has been shown in rats and mice. The anticarcinogenic action of isothiocyanates and indoles depends upon many factors, such as the test system, the target tissue, the type of carcinogen challenge and the anticarcinogenic compound, their dosage, as well as the timing of the treatment. Most evidence concerning anticarcinogenic effects of glucosinolate hydrolysis products and brassica vegetables has come from studies in animals. Animal studies are invaluable in identifying and testing potential anticarcinogens. In addition, studies carried out in humans using high but still realistic human consumption levels of indoles and brassica vegetables have shown putative positive effects on health.
本文综述了芸苔属蔬菜可能降低癌症风险的机制。芸苔属植物，包括所有类型的卷心菜、西兰花、花椰菜和抱子甘蓝，因其相对较高的硫代葡萄糖苷含量可能具有抗癌作用。硫代葡萄糖苷通常通过由黑芥子酶催化的水解作用分解，黑芥子酶是一种从受损植物细胞中释放出来的酶。一些水解产物，即吲哚和异硫氰酸盐，能够影响I相和II相生物转化酶的活性，从而可能影响与化学致癌作用相关的几个过程，例如前致癌物的代谢、DNA结合和诱变活性。在大鼠和小鼠中已显示出对肿瘤形成的抑制作用。异硫氰酸盐和吲哚的抗癌作用取决于许多因素，如测试系统、靶组织、致癌物攻击的类型和抗癌化合物、它们的剂量以及治疗时间。关于硫代葡萄糖苷水解产物和芸苔属蔬菜抗癌作用的大多数证据来自动物研究。动物研究在识别和测试潜在的抗癌物质方面具有重要价值。此外，在人类中进行的使用高但仍符合实际人类消费水平的吲哚和芸苔属蔬菜的研究表明，对健康有假定的积极影响。
