DNA oxidation-based analysis: A new approach to assessing the relationship between nutrition and cancer

Abstract

Background: DNA oxidation is one of the essential destructive effects of reactive oxygen species (ROS) on the cell membrane macromolecules leading to the deformation of cellular DNA. The most abundant oxidative DNA product on which most studies have focused is re-oxidized DNA, 8 oxo-deoxyguanosine (8-oxodG). This deformation of cellular DNA is associated with various cancer initiation and progression. DNA damage can be a cancer marker including 8-oxodG, thymidine glycol, 8-oxoadenine, etc. DNA oxidation is affected by environmental and non-environmental factors. Age, diet, and metabolism are at the heart of this process. This review study summarizes the types of cancer-related DNA oxidation that serve as a cancer biomarker. Also, we will look at the factors influencing their formation.