Ioanna Ploumaki, Samya El Sayed, Awurakua Asamoah‐Mensah, Valeria I. Macri, James H. Segars, Md Soriful Islam
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引用次数: 0
Abstract
Uterine fibroids are prevalent benign tumors of the female reproductive tract that cause significant morbidity. Accumulating evidence suggests an association between vitamin D deficiency and uterine fibroid prevalence. Vitamin D, synthesized through sunlight exposure and obtained from fatty fish and fortified foods, regulates key processes, such as cell proliferation and apoptosis. In vitro and in vivo studies have demonstrated the efficacy of vitamin D against uterine fibroids. Clinical evidence further supports its role in fibroid management, as evidenced by a decrease in fibroid incidence, volume, and growth rate. Similarly, EGCG, a major polyphenol in green tea, inhibits cell proliferation and fibrosis while inducing apoptosis. Both in vitro and in vivo studies reveal the potential of EGCG in fibroid treatment, with clinical trials corroborating these findings. Given their complementary mechanisms, a synergistic effect of combined vitamin D and EGCG treatment has been explored. Preliminary clinical evidence indicates promising results, including reduction in fibroid volume, improved surgical outcomes, and enhanced quality of life. This review synthesizes current knowledge of vitamin D and EGCG mechanisms of action, presents preclinical and clinical evidence, and discusses the emerging evidence for their combination therapy as a non‐invasive, cost‐effective treatment strategy for uterine fibroids.
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.