The effect of diet components on cancer with epigenetic mechanisms

IF 17.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology Pub Date : 2020-08-01 Epub Date: 2020-06-24 DOI:10.1016/j.tifs.2020.06.004

Büşra Özyalçin, Nevin Sanlier

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引用次数: 10

Abstract

Cancer is the most important cause of mortality worldwide. Nutritional style, smoking habGSits, body weight and some lifestyle factors such as modifiable risk factors are also effective in increasing of disease. It is known that dietary components that have an effect on cancer may affect the carcinogenesis process. It is believed that resveratrol, selenium, isothiocyanates such as sulforafan, curcumin, tea polyphenols, genistein, quercetin, anthocyanins, withaferin A and indole-3-carbinol may prevent and/or be effective in the treatment of various types of cancer by epigenetic mechanisms. These epigenetic mechanisms include DNA methylation, histone modification, and non-coding RNAs. It is hopeful that bioactive dietary components may prevent and/or treat cancer by epigenetic mechanisms, either alone or often in combination with several dietary components. In general, studies supporting the health benefits of epigenetics are increasing and it is thought that nutrients and food components may have an epigenetic effect on cancer with the available information. At the same time, nutrients and bioactive nutrients can slow the progression of cancer. This study was planned and conducted to investigate the effect of cancer on the epigenetic mechanisms of nutrients and their components.

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饮食成分对癌症的影响与表观遗传机制

癌症是全世界最重要的死亡原因。营养方式、吸烟习惯、体重和一些生活方式因素如可改变的危险因素也对疾病的增加有效。众所周知，对癌症有影响的饮食成分可能会影响癌变过程。研究认为，白藜芦醇、硒、异硫氰酸酯如萝卜硫素、姜黄素、茶多酚、染料木黄酮、槲皮素、花青素、皂素A和吲哚-3-甲醇可能通过表观遗传机制预防和/或有效治疗各种类型的癌症。这些表观遗传机制包括DNA甲基化、组蛋白修饰和非编码rna。有希望的是，生物活性膳食成分可能通过表观遗传机制预防和/或治疗癌症，无论是单独使用还是经常与几种膳食成分联合使用。总的来说，支持表观遗传学对健康有益的研究越来越多，根据现有信息，人们认为营养物质和食物成分可能对癌症有表观遗传学影响。同时，营养素和生物活性营养素可以减缓癌症的进展。本研究旨在探讨癌症对营养素及其成分表观遗传机制的影响。

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

Trends in Food Science & Technology 工程技术-食品科技

CiteScore

32.50

自引率

2.60%

发文量

322

审稿时长

37 days

期刊介绍： Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.