Hongfei Guo , Yvchen Liu , Tian Wan , Da Song , Chella Perumal Palanisamy , Jingzhang Geng , Jinjin Pei , Sevilay Özmen , A.M. Abd El-Aty
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引用次数: 0
Abstract
Cancer is a major global health challenge, and current treatment modalities, such as surgery, chemotherapy, radiation therapy, immunotherapy, and targeted therapies, are often associated with various adverse effects. Dietary strategies have emerged as potential avenues for attenuating cancer growth, progression, and metastasis in numerous solid tumor models. Early clinical studies suggest that dietary interventions hold promise for improving cancer outcomes. This review examines potential dietary interventions that target specific aspects of tumor metabolism. It first examines research on carbohydrates, proteins, lipids, and other interventions, such as vitamins and nutritional supplements, in the context of cancer treatment or management. In addition, it outlines recent developments in cancer interventions involving different dietary patterns and specific dietary restrictions on the basis of preclinical investigations and clinical trials. Finally, this review provides insights into the future prospects of dietary interventions in cancer management.
期刊介绍:
Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies.
The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients.
The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.