Cancer is a complex multifactorial disease caused by interactions among individual genetic background, lifestyle and environment. Nutritional factors occupy a special place among external influences affecting human health and it has been estimated to contribute to 20-60% of cancer worldwide. Although plant extracts are used in medicine within living memory, it is only since the last century that scientific investigations focused their attention on the potential health protection of food compounds. Beneficial effects of vegetable and fruit consumption are universally known. The well recognized active substances that may help to protect against cancer are mainly carotenoids, flavonoids, isothiocyanates, polyphenols, vitamins and other micronutrients. The mechanisms of action, by means these agents preclude initialling events in carcinogenesis, include induction of detoxification enzymes, inhibition of mutagenic N-nitroso compound formation, antioxidant effects and regulation of DNA metabolic pathway. In particular, folate vitamin is essential for maintaining genomic integrity, stability and synthesis by enhanced transcription fidelity. Folate is also fundamental in the modulation of DNA methylation processes. Acquired conditions, such as great alcohol assumption, may interfere with folic acid absorption and transport, and common gene variants, such as those in the gene of methylene tetrahydrofolate reductase (MTHFR), may influence methyl group availability. Understanding the relationships among individual genetic asset, environment, and diet, is a critical issue not only to explain the disease state, but also to provide future personalized nutrition-based interventions. Dietary approaches to regulate folate intake, including consumption of folic acid supplements and fortified foods, will be further discussed.
Fruits and vegetables in the prevention of cancer: vitamins and other micronutrients
CATOZZI, Linda
2008
Abstract
Cancer is a complex multifactorial disease caused by interactions among individual genetic background, lifestyle and environment. Nutritional factors occupy a special place among external influences affecting human health and it has been estimated to contribute to 20-60% of cancer worldwide. Although plant extracts are used in medicine within living memory, it is only since the last century that scientific investigations focused their attention on the potential health protection of food compounds. Beneficial effects of vegetable and fruit consumption are universally known. The well recognized active substances that may help to protect against cancer are mainly carotenoids, flavonoids, isothiocyanates, polyphenols, vitamins and other micronutrients. The mechanisms of action, by means these agents preclude initialling events in carcinogenesis, include induction of detoxification enzymes, inhibition of mutagenic N-nitroso compound formation, antioxidant effects and regulation of DNA metabolic pathway. In particular, folate vitamin is essential for maintaining genomic integrity, stability and synthesis by enhanced transcription fidelity. Folate is also fundamental in the modulation of DNA methylation processes. Acquired conditions, such as great alcohol assumption, may interfere with folic acid absorption and transport, and common gene variants, such as those in the gene of methylene tetrahydrofolate reductase (MTHFR), may influence methyl group availability. Understanding the relationships among individual genetic asset, environment, and diet, is a critical issue not only to explain the disease state, but also to provide future personalized nutrition-based interventions. Dietary approaches to regulate folate intake, including consumption of folic acid supplements and fortified foods, will be further discussed.I documenti in SFERA sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
