Soybean-Derived Bioactive Components in Prevention and Intervention of Lung Cancer

IF 4.5 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Molecular Nutrition & Food Research Pub Date : 2025-05-09 DOI:10.1002/mnfr.70105

Tianzhu Guan, Xiaoxiao Liu, Longfei Zhang, Chenxi Ren, Yining Feng, Zhenquan Yang, Lixia Xiao

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Abstract

Soybean (Glycine max) is one of Asia's most valuable oil crops, offering a rich source of dietary protein and bioactive compounds with diverse clinical applications. Key bioactive phytochemicals in soybean, including isoflavones, flavonoids, carotenoids, phytosterols, soyasaponins, fatty acids, and protein isolates, are known for their potential health benefits. These compounds exert functional properties by modulating critical metabolic pathways, such as the mitogen-activated protein kinase (MAPK), estrogen receptor (ER), and nuclear factor kappa-B (NF-κB) pathways. With a growing body of epidemiological and clinical evidence supporting the anticancer potential of soybean, this review systematically examines the role of soybean-derived bioactive components in the prevention and treatment of lung cancer. To our knowledge, this is the first review to focus specifically on the impact of soy-derived bioactive components on lung cancer progression and modulation, offering insights into their mechanisms and potential as dietary interventions.

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大豆来源的生物活性成分在预防和干预肺癌中的作用

大豆（Glycine max）是亚洲最有价值的油料作物之一，提供了丰富的膳食蛋白质和生物活性化合物来源，具有多种临床应用。大豆中的关键生物活性植物化学物质，包括异黄酮、类黄酮、类胡萝卜素、植物甾醇、大豆皂苷、脂肪酸和分离蛋白，因其潜在的健康益处而闻名。这些化合物通过调节关键的代谢途径发挥功能特性，如丝裂原活化蛋白激酶（MAPK）、雌激素受体（ER）和核因子κ b （NF-κB）途径。随着越来越多的流行病学和临床证据支持大豆的抗癌潜力，本综述系统地探讨了大豆衍生的生物活性成分在预防和治疗肺癌中的作用。据我们所知，这是第一次专门关注大豆衍生的生物活性成分对肺癌进展和调节的影响的综述，为其机制和饮食干预的潜力提供了见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Molecular Nutrition & Food Research 工程技术-食品科技

CiteScore

8.70

自引率

1.90%

发文量

250

审稿时长

1.7 months

期刊介绍： Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.