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KANSERİN ÖNLENMESİNDE ANTİOKSİDANLARIN ROLÜ

Yıl 2017, Cilt: 1 Sayı: 2, 67 - 74, 08.09.2017

Murat Arı

Öz

Kanser, dünyada sık belirlenen ölüm nedenlerinden
birisi haline gelmiştir. Bu artışta değiştirilemez genetik faktörlerin yanı
sıra değiştirilebilir çevresel faktörler de önemlidir. Çevresel faktörler
arasında meslek, yaşam biçimi ve buna bağlı olarak stres ve beslenme, bu
faktörlerin arasında en önemlisi sayılabilir. Tüm
kanser vakalarının yaklaşık 1/3’üne yediklerimiz ve içtiklerimiz yol
açmaktadır. Doğal antioksidanların kullanımı kanseri önleme bakımından önem
teşkil etse de, toksik etkisinden dolayı fazla tüketilmemesi gerekmektedir. Bu
derlemenin amacı, kanser
ile beslenme ilişkisi değerlendirilip, besin öğelerinin özellikle
antioksidanların kanser üzerindeki olumlu ve olumsuz etkilerine genel bir bakış
yapmaktır.

Anahtar Kelimeler

Antioksidanlar kanser sağlıklı beslenme

Kaynakça

  • 1.Kanserle Savaş Politikası ve Kanser Verileri. T.C. Sağlık Bakanlığı Kanser Savaş Dairesi Başkanlığı Bakanlık. Yayın No: 618, Ankara.1995-1999; s.2002.
  • 2.World Health Organisation. Fact Sheet. (accessed 06.12.2015).
  • 3.Coşkun T. Fonksiyonel besinlerin sağlığımız üzerine etkileri. Çocuk Sağlığı ve Hastalıkları Dergisi. 2005;48; 69-84.
  • 4.Yılmaz İ. Antioksidan içeren bazı gıdalar ve oksidatif stres. 2010;17(2):143-153.
  • 5.Özcan Y, Demir G. Sağlıkta ve Hastalıkta Beslenme Sempozyum Dizisi No:41. 2004;(2):45-57.
  • 6.Okasha M, McCarron P, McEwen J, Smith GD. Body mass index in young adulthood and cancer mortality; a retrospective cohort study, J.Epil. Comm. Health. 2002;56:780–84.
  • 7.Astley SB. Dietary antioxidants-past, present and future Trends in Food Science & Technology. 2003;14:93–98.
  • 8.Benzie IFF. Evolution of dietary antioxidants. Comparative Biochemistry and Physiology Part A. 2003; 136:113-126.
  • 9.Erbaş M. Yeni bir gıda gurubu olarak fonksiyonel gıdalar. Türkiye 9. Gıda Kongresi 24-26 Mayıs,2006 Bolu.
  • 10. Cornelli U. Antioxidant use in nutraceucitals. Clin Dermatol. 2009;27; 175-94.
  • 11.Moure A, Cruz JM, Franco JD, Moure A. Antioxidants from residual sources. Food Chem,. 2009;172:145-71.
  • 12.Ratnam VD, Ankola DD, Bhardwaj V, Sahana DK, Kumar RMNV. Role of antioxidants in prophylaxis and therapy: a pharmaceutical perspective. J Control Release. 2006;113(3):189–207.
  • 13.Gerhauser C. Cancer chemopreventive potential of apples, apple Juice, and apple components. Planta Med. 2008;74:1608– 24.
  • 14.Weisburger JH. Causes, relevant mechanisms and prevention of large bowel cancer. Semin Oncol. 1992;18:316-336.
  • 15. Aksoy M. “Beslenme ve Kanser”. Çağ Basımevi. Ankara.1984.
  • 16.Muhsiroğlu O. “Beslenme ve Kanser - Hasta Bilgilendirme Kitapçığı” Gata Basımevi. Ankara 2007.
  • 17.Yıldız Ö, Demir G. Kanser ve Beslenme. Sağlık ve Hastalıkta Beslenme Sempozyum Dizisi No:41. 2004;45-57.
  • 18.Baysal A, Criss WE. “Kanseri Tanıyalım,Belirtileri,Nedenleri,Korunma ve Tedavi Yolları” Hatipoğlu Yayınları.2004.
  • 19.Dönmez M, Cankurtaran M, Diken F, Günendi P. Gıda beslenmesi ve kanser ilişkisi. MYO-ÖS Ulusal Meslek Yüksekokulları Öğrenci Sempozyumu. 21-22 Ekim 2010-Düzce.
  • 20.Zinedine A, Gonzalez-Osnaya L, Soriano JM, İdrissi L, Manes J. Presence of aflatoxin M1 in pasteurized milk from Morocco. Int J Food Microbiol. 2007;114(1):25–9.
  • 21.Kumar V, Basu MS, Rajendran TP. Mycotoxin research and mycoflora in some commercially important agricultural commodities. Crop Prot. 2008;27(6):891–905.
  • 22.O’riordan MJ, Wilkinson MG. A survey of the incidence and level of aflatoxin contamination in a range of imported spice preparations on the Irish retail market. Food Chem. 2008;107(4):1429–35.
  • 23.Coppock RW, Christian RG. In: Gupta RC, ed. Veterinary Toxicology: Basic and Clinical Principles. New york: Academic Press. 2007;939–50.
  • 24.Koirala P, Kumar S, Yadav BK, Premarajan KC. Occurrence of aflatoxin in some of the food and feed in Nepal. Indian J Med Sci. 2005;59(8):331–6.
  • 25.Hussain HS, Brasel JM. Toxicity, metabolism,and impact of mycotoxins on humans and animals. Toxicology. 2001;167 (2): 101–34.
  • 26.Oveisi MR, Jannat B, Sadeghi N, Hajimahmoodi M, Nikzad A. Presence of aflatoxin M1 in milk and infant milk products in Tehran, Iran. Food Control. 2007;18:1216–8.
  • 27.Anonymus. Some naturally-occurring substances: food items and constituents, heterocyclic aromatic amines and mycotoxins. Lyon: IARC monographs. 1993;56:359–62.
  • 28.Ayub MY, Sachan DS. Dietary factors affecting aflatoxin B1 carcinogenicity. Mal J Nutr; 1997;3:161–79.
  • 29.Podselek A. Natural antioxidants and antioxidant capacity of Brascia vegetables. A review. LWT Food Sci and Tchn, (in press). 2005.
  • 30.Koca N, Karadeniz F. Gıdalardaki doğal antioksidan bileşikler. 2005;30(4):229-236.
  • 31.Moser U, Benich A. Vitamin C. In: Machlin LJ, editor. Handbook of Vitamins. 2nd ed. New York: Marcel Dekker. 1991;195-232.
  • 32.Proteggente AR, Pannala AS, Paganga G, Burner LV; Wagner E, Sheila Wiseman Van de Put F et al. The antioxiadant activity of regular consumed fruit and vegetables reflects their phenolic and vitamin C composition. Free Radic Res. 2002;36:217-33.
  • 33.Auer BL, Auer D, Rodger AL. The effects of ascorbic acid ingestion on the biochemical and physicochemical risk factors associated with calcium oxalate kidney stone formation. Clin Chem Lab Med. 1998;36(3):143-7.
  • 34.Sherwin ER. Antioxidants. Food Additives, AL Branen, PM Davidson and Salminen (eds). 1990;139-191.
  • 35.Üstün NS, Turhan S. Yağ Oksidasyonu ve Antioksidanlar. OMÜ Ziraat Fak.Yardımcı Ders Notu. No:11. 1999;81.
  • 36.Hartman TJ, Albanes D, Pietinen P, Hartman AM, Rautalahti M, Tangrea JA, Taylor PR. The associatian between baseline vitamin E selenium, and prostate cancer in the alphatocopherol, beta-carotene cancer prevention study. Cancer Epidemiolog Biomarkers Prev. 1998;7:335-340.
  • 37.World Cancer Researh Fund. Food, nutrition and prevention of cancer: a global perspective. Washington DC: World Cancer Research Fund, American Institute for Cancer Research. 1997.
  • 38.Gerster H. Anticarcinogenic effect of common carotenoids, Internat. J. Nutr. Res. 1993;(63): 93-121.
  • 39.Le Marchand L, Hankin JH, Kolonel LN, Beecher GR, Wilkens LR, Zhao LP. Intake of spesific carotenoids and lung cancer risk, Cancer Epidemilogy. 1993;2,183-187.
  • 40.Sharma M, Rajappa M, Kumar G, Sharma A. Oxidant-antioxidant status in Indian patients with carcinoma of posterior one-third of tounge. Cancer Biomak. 2009;5:253-60.
  • 41.Badajatia N, Satyam A, Singh P, Seth A, Sharma A. Altered antioxidant status and lipid peroxidation in Indian patients with urothelial bladder carcinoma. Urol Oncol. 2010;28: 360-7.
  • 42.Klarod K, Hongsprabhas P, Khampitak T, Wirasorn K, Kiertiburanakul S, Tangrassameeprasert R, et al. Serum antioxidant levels and nutritional status in early and advanced stage lung cancer patients. Nutrition. 2015;27:1156-60.
  • 43.Omenn GS, Goodman GE, Thornquist MD, Balmes J, Cullen MR, Glass A et al. Effects of a combination of beta carotene and vitamin A on lung cancer and cardovascular disease. N Engl J Med. 1996;334(18):1150-1155.
  • 44.Coulston AM, Rock CL, Monsen ER. Nutrition in the Prevention and Treatment of Disease. A Harcout and Technology Company, USA, 2001.

ROLE OF ANTIOXIDANTS IN CANCER PREVENTION

Yıl 2017, Cilt: 1 Sayı: 2, 67 - 74, 08.09.2017

Murat Arı

Öz

Cancer is the most common causes of death
worldwide. Unchangable genetic factors as well as changable environmental
factors are important. Enviromental factors, occupation, lifestyle, stress and
nutrition is undoubtedly most important. All cases, about 1/3 leads to things
we eat and drink. Antioxidants are substances containing special place in our
diet. Despite the use of antioxidants are important for cancer prevention,
anyway should not be consumed more because of toxic effects. The aim of this
review is to assess the nutritional relationship with cancer and provide
overview the positive and negative effects of nutrients and especially
antioxidants on cancer.

Anahtar Kelimeler

Antioxidants cancer healthy nutrition.

Kaynakça

  • 1.Kanserle Savaş Politikası ve Kanser Verileri. T.C. Sağlık Bakanlığı Kanser Savaş Dairesi Başkanlığı Bakanlık. Yayın No: 618, Ankara.1995-1999; s.2002.
  • 2.World Health Organisation. Fact Sheet. (accessed 06.12.2015).
  • 3.Coşkun T. Fonksiyonel besinlerin sağlığımız üzerine etkileri. Çocuk Sağlığı ve Hastalıkları Dergisi. 2005;48; 69-84.
  • 4.Yılmaz İ. Antioksidan içeren bazı gıdalar ve oksidatif stres. 2010;17(2):143-153.
  • 5.Özcan Y, Demir G. Sağlıkta ve Hastalıkta Beslenme Sempozyum Dizisi No:41. 2004;(2):45-57.
  • 6.Okasha M, McCarron P, McEwen J, Smith GD. Body mass index in young adulthood and cancer mortality; a retrospective cohort study, J.Epil. Comm. Health. 2002;56:780–84.
  • 7.Astley SB. Dietary antioxidants-past, present and future Trends in Food Science & Technology. 2003;14:93–98.
  • 8.Benzie IFF. Evolution of dietary antioxidants. Comparative Biochemistry and Physiology Part A. 2003; 136:113-126.
  • 9.Erbaş M. Yeni bir gıda gurubu olarak fonksiyonel gıdalar. Türkiye 9. Gıda Kongresi 24-26 Mayıs,2006 Bolu.
  • 10. Cornelli U. Antioxidant use in nutraceucitals. Clin Dermatol. 2009;27; 175-94.
  • 11.Moure A, Cruz JM, Franco JD, Moure A. Antioxidants from residual sources. Food Chem,. 2009;172:145-71.
  • 12.Ratnam VD, Ankola DD, Bhardwaj V, Sahana DK, Kumar RMNV. Role of antioxidants in prophylaxis and therapy: a pharmaceutical perspective. J Control Release. 2006;113(3):189–207.
  • 13.Gerhauser C. Cancer chemopreventive potential of apples, apple Juice, and apple components. Planta Med. 2008;74:1608– 24.
  • 14.Weisburger JH. Causes, relevant mechanisms and prevention of large bowel cancer. Semin Oncol. 1992;18:316-336.
  • 15. Aksoy M. “Beslenme ve Kanser”. Çağ Basımevi. Ankara.1984.
  • 16.Muhsiroğlu O. “Beslenme ve Kanser - Hasta Bilgilendirme Kitapçığı” Gata Basımevi. Ankara 2007.
  • 17.Yıldız Ö, Demir G. Kanser ve Beslenme. Sağlık ve Hastalıkta Beslenme Sempozyum Dizisi No:41. 2004;45-57.
  • 18.Baysal A, Criss WE. “Kanseri Tanıyalım,Belirtileri,Nedenleri,Korunma ve Tedavi Yolları” Hatipoğlu Yayınları.2004.
  • 19.Dönmez M, Cankurtaran M, Diken F, Günendi P. Gıda beslenmesi ve kanser ilişkisi. MYO-ÖS Ulusal Meslek Yüksekokulları Öğrenci Sempozyumu. 21-22 Ekim 2010-Düzce.
  • 20.Zinedine A, Gonzalez-Osnaya L, Soriano JM, İdrissi L, Manes J. Presence of aflatoxin M1 in pasteurized milk from Morocco. Int J Food Microbiol. 2007;114(1):25–9.
  • 21.Kumar V, Basu MS, Rajendran TP. Mycotoxin research and mycoflora in some commercially important agricultural commodities. Crop Prot. 2008;27(6):891–905.
  • 22.O’riordan MJ, Wilkinson MG. A survey of the incidence and level of aflatoxin contamination in a range of imported spice preparations on the Irish retail market. Food Chem. 2008;107(4):1429–35.
  • 23.Coppock RW, Christian RG. In: Gupta RC, ed. Veterinary Toxicology: Basic and Clinical Principles. New york: Academic Press. 2007;939–50.
  • 24.Koirala P, Kumar S, Yadav BK, Premarajan KC. Occurrence of aflatoxin in some of the food and feed in Nepal. Indian J Med Sci. 2005;59(8):331–6.
  • 25.Hussain HS, Brasel JM. Toxicity, metabolism,and impact of mycotoxins on humans and animals. Toxicology. 2001;167 (2): 101–34.
  • 26.Oveisi MR, Jannat B, Sadeghi N, Hajimahmoodi M, Nikzad A. Presence of aflatoxin M1 in milk and infant milk products in Tehran, Iran. Food Control. 2007;18:1216–8.
  • 27.Anonymus. Some naturally-occurring substances: food items and constituents, heterocyclic aromatic amines and mycotoxins. Lyon: IARC monographs. 1993;56:359–62.
  • 28.Ayub MY, Sachan DS. Dietary factors affecting aflatoxin B1 carcinogenicity. Mal J Nutr; 1997;3:161–79.
  • 29.Podselek A. Natural antioxidants and antioxidant capacity of Brascia vegetables. A review. LWT Food Sci and Tchn, (in press). 2005.
  • 30.Koca N, Karadeniz F. Gıdalardaki doğal antioksidan bileşikler. 2005;30(4):229-236.
  • 31.Moser U, Benich A. Vitamin C. In: Machlin LJ, editor. Handbook of Vitamins. 2nd ed. New York: Marcel Dekker. 1991;195-232.
  • 32.Proteggente AR, Pannala AS, Paganga G, Burner LV; Wagner E, Sheila Wiseman Van de Put F et al. The antioxiadant activity of regular consumed fruit and vegetables reflects their phenolic and vitamin C composition. Free Radic Res. 2002;36:217-33.
  • 33.Auer BL, Auer D, Rodger AL. The effects of ascorbic acid ingestion on the biochemical and physicochemical risk factors associated with calcium oxalate kidney stone formation. Clin Chem Lab Med. 1998;36(3):143-7.
  • 34.Sherwin ER. Antioxidants. Food Additives, AL Branen, PM Davidson and Salminen (eds). 1990;139-191.
  • 35.Üstün NS, Turhan S. Yağ Oksidasyonu ve Antioksidanlar. OMÜ Ziraat Fak.Yardımcı Ders Notu. No:11. 1999;81.
  • 36.Hartman TJ, Albanes D, Pietinen P, Hartman AM, Rautalahti M, Tangrea JA, Taylor PR. The associatian between baseline vitamin E selenium, and prostate cancer in the alphatocopherol, beta-carotene cancer prevention study. Cancer Epidemiolog Biomarkers Prev. 1998;7:335-340.
  • 37.World Cancer Researh Fund. Food, nutrition and prevention of cancer: a global perspective. Washington DC: World Cancer Research Fund, American Institute for Cancer Research. 1997.
  • 38.Gerster H. Anticarcinogenic effect of common carotenoids, Internat. J. Nutr. Res. 1993;(63): 93-121.
  • 39.Le Marchand L, Hankin JH, Kolonel LN, Beecher GR, Wilkens LR, Zhao LP. Intake of spesific carotenoids and lung cancer risk, Cancer Epidemilogy. 1993;2,183-187.
  • 40.Sharma M, Rajappa M, Kumar G, Sharma A. Oxidant-antioxidant status in Indian patients with carcinoma of posterior one-third of tounge. Cancer Biomak. 2009;5:253-60.
  • 41.Badajatia N, Satyam A, Singh P, Seth A, Sharma A. Altered antioxidant status and lipid peroxidation in Indian patients with urothelial bladder carcinoma. Urol Oncol. 2010;28: 360-7.
  • 42.Klarod K, Hongsprabhas P, Khampitak T, Wirasorn K, Kiertiburanakul S, Tangrassameeprasert R, et al. Serum antioxidant levels and nutritional status in early and advanced stage lung cancer patients. Nutrition. 2015;27:1156-60.
  • 43.Omenn GS, Goodman GE, Thornquist MD, Balmes J, Cullen MR, Glass A et al. Effects of a combination of beta carotene and vitamin A on lung cancer and cardovascular disease. N Engl J Med. 1996;334(18):1150-1155.
  • 44.Coulston AM, Rock CL, Monsen ER. Nutrition in the Prevention and Treatment of Disease. A Harcout and Technology Company, USA, 2001.
Toplam 44 adet kaynakça vardır.

Ayrıntılar

Bölüm Makaleler
Yazarlar

Murat Arı

Yayımlanma Tarihi 8 Eylül 2017
Yayımlandığı Sayı Yıl 2017 Cilt: 1 Sayı: 2

Kaynak Göster

APA Arı, M. (2017). KANSERİN ÖNLENMESİNDE ANTİOKSİDANLARIN ROLÜ. Adnan Menderes Üniversitesi Sağlık Bilimleri Fakültesi Dergisi, 1(2), 67-74.

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