Association of Lutein with Cancer: A Systematic Review of the Lutein Effects on Cellular Processes Involved in Cancer Progression.

IF 1.6 Q3 FOOD SCIENCE & TECHNOLOGY
Fahmideh Bagrezaei, Sorayya Kheirouri, Mohammad Alizadeh
{"title":"Association of Lutein with Cancer: A Systematic Review of the Lutein Effects on Cellular Processes Involved in Cancer Progression.","authors":"Fahmideh Bagrezaei, Sorayya Kheirouri, Mohammad Alizadeh","doi":"10.3746/pnf.2025.30.3.250","DOIUrl":null,"url":null,"abstract":"<p><p>Lutein belongs to the carotenoid family of xanthophylls, which have antioxidant, anti-inflammatory, and anticancer properties. This study aimed to comprehensively review the interactions between lutein and critical cellular processes that influence cancer progression. A search of electronic databases, including PubMed, Science Direct, Cochrane Library, Web of Science, Scopus, Google Scholar, and Google, was conducted for the keywords \"cancer or tumor or neoplasm or carcinoma\" and \"lutein\" in the titles or abstracts of published research. A total of 47 studies were reviewed, and it was shown that lutein reduced estrogen receptors (2 out of 4 studies), DNA damage (4 out of 8 studies), cancer cell survival (1 out of 1 studies), growth (7 out of 7 studies), and proliferation (19 out of 19 studies) as well as cancer cell invasion, migration, metastasis, and adhesion (2 out of 2 studies), but induced apoptosis (17 out of 17 studies) and cell differentiation (1 out of 1 studies). According to this review, lutein may be effective in suppressing cellular processes involved in cancer progression through a variety of mechanisms.</p>","PeriodicalId":20424,"journal":{"name":"Preventive Nutrition and Food Science","volume":"30 3","pages":"250-262"},"PeriodicalIF":1.6000,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12213252/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Preventive Nutrition and Food Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3746/pnf.2025.30.3.250","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

Lutein belongs to the carotenoid family of xanthophylls, which have antioxidant, anti-inflammatory, and anticancer properties. This study aimed to comprehensively review the interactions between lutein and critical cellular processes that influence cancer progression. A search of electronic databases, including PubMed, Science Direct, Cochrane Library, Web of Science, Scopus, Google Scholar, and Google, was conducted for the keywords "cancer or tumor or neoplasm or carcinoma" and "lutein" in the titles or abstracts of published research. A total of 47 studies were reviewed, and it was shown that lutein reduced estrogen receptors (2 out of 4 studies), DNA damage (4 out of 8 studies), cancer cell survival (1 out of 1 studies), growth (7 out of 7 studies), and proliferation (19 out of 19 studies) as well as cancer cell invasion, migration, metastasis, and adhesion (2 out of 2 studies), but induced apoptosis (17 out of 17 studies) and cell differentiation (1 out of 1 studies). According to this review, lutein may be effective in suppressing cellular processes involved in cancer progression through a variety of mechanisms.

叶黄素与癌症的关系:叶黄素对参与癌症进展的细胞过程的影响的系统综述。
叶黄素属于叶黄素类胡萝卜素家族,具有抗氧化、抗炎和抗癌的特性。本研究旨在全面回顾叶黄素与影响癌症进展的关键细胞过程之间的相互作用。检索PubMed、Science Direct、Cochrane Library、Web of Science、Scopus、谷歌Scholar、谷歌等电子数据库,检索已发表研究的标题或摘要中的关键词“cancer or tumor or neoplasm or carcinoma”和“叶黄素”。共有47个研究进行了综述,并表明,叶黄素减少雌激素受体(2 4研究),DNA损伤(4 8研究),癌细胞生存(1出1的研究),增长(7的7研究)和扩散(19 19研究)以及癌细胞的入侵,移民,转移和附着力(2 2研究),但诱导细胞凋亡17项研究(17)和细胞分化(1出1的研究)。根据这篇综述,叶黄素可能通过多种机制有效地抑制参与癌症进展的细胞过程。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
Preventive Nutrition and Food Science
Preventive Nutrition and Food Science Agricultural and Biological Sciences-Food Science
CiteScore
3.40
自引率
0.00%
发文量
35
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信