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Kanserin Önlenmesi ve Tedavisinde Polifenollerin Rolü

Yıl 2021, Cilt: 8 Sayı: 2, 372 - 379, 30.06.2021
https://doi.org/10.34087/cbusbed.814154

Öz

Kanser, dünya genelinde ölüm oranının yüksek olduğu hastalıklar arasında yer almaktadır. Kanser vakalarının sadece %5-10’u genetik faktörler, %90-95’i ise çevresel, fiziksel faktörler ve hormonlar nedeniyle gelişmektedir. Beslenme, çevresel faktörler arasında yer almakta ve kanser metabolizmasını farklı yolaklarla etkileyebilmektedir. Son yıllarda makro ve mikro besin öğelerinin yanı sıra polifenollerin kanseri önlemede ve tedavisindeki etkisi üzerinde durulmaktadır. Polifenoller bitkilerin çiçek, yaprak, meyve, sap ve kök gibi bölümlerinde bulunan sekonder metabolitlerdir ve flavonoidler, fenolik asitler, stilbenler ve lignanlar olarak dört sınıfta incelenmektedir Yetişkin bireylerin diyetle polifenol alımının değerlendirildiği araştırmalarda toplumlar arasında farklılıklar olduğu görülmektedir. Bununla birlikte genel olarak değerlendirildiğinde kahve ve çayın günlük polifenol alımına önemli katkısının olduğu dikkat çekmektedir. Epidemiyolojik çalışmalar ve meta analizlerde, diyetle yüksek polifenol alımının kanser riskini azaltabileceği belirtilmektedir. Klinik çalışmalarda ise yeşil çay polifenolleri, izoflavonoid, kurkumin ve resveratrol gibi bileşiklerin kanserin önlemesi ve tedavisinde etkili olabileceği bildirilmiştir. Hücre kültürü ve deney hayvanları çalışmalarında polifenollerin farklı kanser hücrelerinde anjiogenez, migrasyon, proliferasyon, metastaz, tümör gelişimini inhibe ettiği, apoptozisi ise indüklediği gösterilmiştir. Ancak insanlar üzerinde yapılan klinik çalışmaların sayısı sınırlıdır. Bu nedenle kanserin önlenmesi ve tedavisinde polifenollerin kullanılması ile ilgili görüş birliğinin sağlanmasında bilimsel kanıtlar yetersizdir. Farklı kanser türleri ve evrelerinde kullanılacak olan polifenolün türü, miktarı, kullanım süresi ve olası yan etkilerinin belirlenmesi için klinik yeni çalışmalara gereksinim vardır

Destekleyen Kurum

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Proje Numarası

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Teşekkür

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Kaynakça

  • The International Agency for Research on Cancer, Cancer Today. ,https://gco.iarc.fr/today/online-analysis-pie?v=2018&mode=cancer&mode_population=continents&population=900&populations=900&key=total&sex=0&cancer=39&type=0&statistic=5&prevalence=0&population_group=0&ages_group%5B%5D=0&ages_group%5B%5D=17&nb_items=7&group, 2019 (Erişim Tarihi:23.12.2019).
  • Fymat, AL, Genetics, epigenetics and cancer, Cancer Therapy and Oncology, 2014, 1–3.
  • Grant, B, Hamilton, K, Medical nutrition therapy for cancer prevention, treatment, and recovery. In: Process Mahan L, Raymond J, Escott-Stum (ed) Krause’s food & the nutrition care, 13th edm. Elsevier/Saunder, St. Louis, 2012.
  • Lewandowska, A, Rudzki, M, Rudzki, S, Lewandowski, T, Laskowska, B, Environmental risk factors for cancer – review paper, Annals of Agricultural and Environmental Medicine, 2019, 26(1), 1–7.
  • Sausville, E.A, Longo, D.L, Principles of Cancer Treatment. In: Kasper D, Fauci A, Hauser S, Longo D, Jameson J.L, Loscalzo J (ed) Harrison’s Principles of Internal Medicine, 17th. edn. McGraw-Hill Professional.New York, United States, 2008.
  • Kawabata, K, Yoshioka, Y, Terao, J, Role of intestinal microbiota in the bioavailability and physiological functions of dietary polyphenols, Molecules, 2019, 24(2), 370.
  • Spencer, J.P.E, Abd El Mohsen, M.M, Minihane, A.M, Mathers, J.C, Biomarkers of the intake of dietary polyphenols: strengths, limitations and application in nutrition research, British Journal of Nutrition, 2008, 99(1), 12–22.
  • Grosso, G, Stepaniak, U, Topor-Mądry, R, Szafraniec, K, Pająk, A, Estimated dietary intake and major food sources of polyphenols in the Polish arm of the HAPIEE study, Nutrition, 2014, 30(11–12), 1398–403.
  • Miranda, A.M, Steluti, J, Fisberg, R.M, Marchioni, D.M, Dietary intake and food contributors of polyphenols in adults and elderly adults of Sao Paulo: a population-based study, British Journal of Nutrition, 2016, 115(6), 1061–70.
  • Zamora-Ros, R, Knaze, V, Rothwell, J.A, Hémon, B, Moskal, A, Overvad, K, et al., Dietary polyphenol intake in Europe: the European Prospective Investigation into Cancer and Nutrition (EPIC) study, European Journal of Nutrition, 2016, 55(4), 1359–75.
  • Godos, J, Marventano, S, Mistretta, A, Galvano, F, Grosso, G, Dietary sources of polyphenols in the Mediterranean healthy Eating, Aging and Lifestyle (MEAL) study cohort, International Journal of Food Sciences and Nutrition, 2017, 68(6), 750–6.
  • Amawi, H, Ashby, C, Samuel, T, Peraman, R, Tiwari, A, Polyphenolic nutrients in cancer chemoprevention and metastasis: Role of the epithelial-to-mesenchymal (EMT) pathway, Nutrients, 2017, 9(8), 911.
  • Hussain, S.A, Sulaiman, A.A, Balch, C, Chauhan, H, Alhadidi, Q.M, Tiwari, A.K, Natural polyphenols in cancer chemoresistance, Nutrition and Cancer, 2016, 68(6), 879–91.
  • Christensen, K.Y, Naidu, A, Parent, M-É, Pintos, J, Abrahamowicz, M, Siemiatycki, J, et al., The risk of lung cancer related to dietary ıntake of flavonoids, Nutrition and Cancer, 2012, 64(7), 964–74.
  • Guo, Z, Jiang, M, Luo, W, Zheng, P, Huang, H, Sun, B., Association of lung cancer and tea-drinking habits of different subgroup populations: Meta-analysis of case-control studies and cohort studies, Iranian Journal of Public Health, 2019, 48(9), 1566–76.
  • Russo, G, Campisi, D, Di Mauro, M, Regis, F, Reale, G, Marranzano, M, et al., Dietary consumption of phenolic acids and prostate cancer: A case-control study in Sicily, Southern Italy, Molecules, 2017, 22(12), 2159.
  • Wang, Y, Stevens, V.L, Shah, R, Peterson, J.J, Dwyer, J.T, Gapstur, S.M, et al., Dietary flavonoid and proanthocyanidin ıntakes and prostate cancer risk in a prospective cohort of US Men. American Journal of Epidemiology, 2014, 179(8), 974–86.
  • Guo, K, Liang, Z, Liu, L, Li, F, Wang, H, Flavonoids intake and risk of prostate cancer: a meta-analysis of observational studies, Andrologia, 2016,48(10),1175–82.
  • Guo, Y, Zhi, F, Chen, P, Zhao, K, Xiang, H, Mao, Q, et al., Green tea and the risk of prostate cancer, Medicine, 2017, 96(13), e6426.
  • Xu, M, Chen, Y-M, Huang, J, Fang, Y-J, Huang, W-Q, Yan, B, et al., Flavonoid intake from vegetables and fruits is inversely associated with colorectal cancer risk: a case–control study in China, British Journal of Nutrition, 2016, 116(7), 1275–87.
  • Nimptsch, K, Zhang, X, Cassidy, A, Song, M, O’Reilly, É.J, Lin, J.H, et al., Habitual intake of flavonoid subclasses and risk of colorectal cancer in 2 large prospective cohorts, The American Journal of Clinical Nutrition, 2016, 103(1), 184–91.
  • Grosso, G, Godos, J, Lamuela-Raventos, R, Ray, S, Micek, A, Pajak, A, et al.,. A comprehensive meta-analysis on dietary flavonoid and lignan intake and cancer risk: Level of evidence and limitations, Molecular Nutrition & Food Research, 2017, 61(4), 1600930.
  • He, X, Sun, L, Dietary intake of flavonoid subclasses and risk of colorectal cancer: evidence from population studies. Oncotarget, 2016, 7(18), 26617–27.
  • Chen, Y, Wu, Y, Du, M, Chu, H, Zhu, L, Tong, N, et al. An inverse association between tea consumption and colorectal cancer risk. Oncotarget, 2017, 8(23), 37367–76.
  • Zamora-Ros, R, Agudo, A, Lujan-Barroso, L, Romieu, I, Ferrari, P, Knaze, V, et al. Dietary flavonoid and lignan intake and gastric adenocarcinoma risk in the European Prospective Investigation into Cancer and Nutrition (EPIC) study, The American Journal of Clinical Nutrition, 2012, 96(6), 1398–408.
  • Woo, H.D, Lee, J, Choi, I.J, Kim, C.G, Lee, J.Y, Kwon, O, et al., Dietary flavonoids and gastric cancer risk in a Korean population, Nutrients, 2014, 6(11), 4961–73.
  • Xie, Y, Huang, S, Su, Y, Dietary flavonols intake and risk of esophageal and gastric cancer: A meta-analysis of epidemiological studies, Nutrients, 2016, 8(2).
  • Golpour, A, Rafie, N, Safavi, S.M, Miraghajani, M, Dietary isoflavones and gastric cancer: A brief review of current studies, Journal of Research in Medical Sciences, 2015, 893–900.
  • Lagiou, P, Rossi, M, Lagiou, A, Tzonou, A, La Vecchia, C, Trichopoulos, D. Flavonoid intake and liver cancer: A case-control study in Greece, Cancer Causes Control, 2008, 19(8), 813–8.
  • Zamora-Ros, R, Fedirko, V, Trichopoulou, A, González, C.A, Bamia, C, Trepo, E, et al., Dietary flavonoid, lignan and antioxidant capacity and risk of hepatocellular carcinoma in the European prospective investigation into cancer and nutrition study, International Journal of Cancer, 2013, 133(10), 2429–43.
  • Kurahashi, N, Inoue, M, Iwasaki, M, Tanaka, Y, Mizokami, M, Tsugane, S, Isoflavone consumption and subsequent risk of hepatocellular carcinoma in a population-based prospective cohort of Japanese men and women, International Journal of Cancer, 2009, 124(7), 1644–9.
  • Sak, K. Epidemiological evidences on dietary flavonoids and breast cancer risk: A narrative review, Asian Pacific Journal of Cancer Prevention, 2017, 2309–28.
  • Cho, Y.A, Kim, J, Park, K.S, Lim, S.Y, Shin, A, Sung, M.K, et al., Effect of dietary soy intake on breast cancer risk according to menopause and hormone receptor status, European Journal of Nutrition, 2010, 64(9), 924–32.
  • Li, L, Zhang, M, Holman, CDJ, Population versus hospital controls in the assessment of dietary intake of isoflavone for case-control studies on cancers in China, Nutrition and Cancer, 2013, 65(3), 390–7.
  • Maskarinec, G, Ju, D, Morimoto, Y, Franke, A.A, Stanczyk, F.Z, Soy food ıntake and biomarkers of breast cancer risk: Possible difference in Asian women? Nutrition and Cancer, 2017, 69(1), 146–53.
  • Morimoto, Y, Maskarinec, G, Park, S.Y, Ettienne, R, Matsuno, R.K, Long, C, et al., Dietary isoflavone intake is not statistically significantly associated with breast cancer risk in the Multiethnic Cohort, British Journal of Nutrition, 2014, 112(6), 976–83.
  • Gardeazabal, I, Romanos-Nanclares, A, Martínez-González, M.Á, Sánchez-Bayona, R, Vitelli-Storelli, F, Gaforio, J.J, et al., Total polyphenol intake and breast cancer risk in the Seguimiento Universidad de Navarra (SUN) cohort, British Journal of Nutrition, 2019, 122(05), 542–51.
  • Chen M, Rao Y, Zheng Y, Wei S, Li Y, Guo T, ve ark. Association between soy isoflavone intake and breast cancer risk for pre- and post-menopausal women: A meta-analysis of epidemiological studies, PLoS One, 2014, 9(2).
  • Sak, K. Intake of individual flavonoids and risk of carcinogenesis: overview of epidemiological evidence, Nutrition and Cancer, 2017 ,69, 1119–50.
  • Rothwell, J.A, Knaze, V, Zamora-Ros, R, Polyphenols: Dietary assessment and role in the prevention of cancers, Current Opinion in Clinical Nutrition & Metabolic Care, 2017, 512–21.
  • Kumar, N.B, Pow-Sang, J, Egan, K.M, Spiess, P.E, Dickinson, S, Salup, R, et. al., Randomized, placebo-controlled trial of green tea catechins for prostate cancer prevention, Cancer Prevention Research, 2015, 8(10), 879–87.
  • Thomas, R, Williams, M, Sharma, H, Chaudry, A, Bellamy, P, A double-blind, placebo-controlled randomised trial evaluating the effect of a polyphenol-rich whole food supplement on PSA progression in men with prostate cancer - The UK NCRN Pomi-T study, Prostate Cancer and Prostatic Diseases, 2014, 17(2), 180–6.
  • Henning, S.M, Wang, P, Said, J.W, Huang, M, Grogan, T, Elashoff, D, et al., Randomized clinical trial of brewed green and black tea in men with prostate cancer prior to prostatectomy, Prostate, 2015, 75(5), 550–9.
  • Hamilton-Reeves, J.M, Banerjee, S, Banerjee, S.K, Holzbeierlein, J.M, Thrasher, J.B, Kambhampati, S, et al., Short-Term soy ısoflavone ıntervention in patients with localized prostate cancer: A randomized, double-blind, placebo-controlled trial, PLoS One, 2013, 8(7).
  • Xue, KS, Tang, L, Cai, Q, Shen, Y, Su, J, Wang, JS, Mitigation of fumonisin biomarkers by green tea polyphenols in a high-risk population of hepatocellular carcinoma, Scientific Reports, 2015, 5.
  • Howells, LM, Berry, DP, Elliott, PJ, Jacobson, EW, Hoffmann, E, Hegarty, B, et al., Phase I randomized, double-blind pilot study of micronized resveratrol (SRT501) in patients with hepatic metastases—safety, pharmacokinetics, and pharmacodynamics, Cancer Prevention Research, 2011, 4(9), 1419–25.
  • He, Z.Y, Shi, C.B, Wen, H, Li, F.L, Wang, B.L, Wang, J, Upregulation of p53 expression in patients with colorectal cancer by administration of curcumin, Cancer Investigation, 2011, 29(3), 208–13.
  • Khan, S.A, Chatterton, R.T, Michel, N, Bryk, M, Lee, O, Ivancic, D, et al., Soy isoflavone supplementation for breast cancer risk reduction: A randomized phase II trial, Cancer Prevention Research, 2012, 5(2), 309–19.
  • Crew, K.D, Ho, K.A, Brown, P, Greenlee, H, Bevers, T.B, Arun, B, et al., Effects of a green tea extract, Polyphenon E, on systemic biomarkers of growth factor signalling in women with hormone receptor-negative breast cancer, Journal of Human Nutrition and Dietetics, 2015, 28(3), 272–82.
  • Anantharaju, P.G, Gowda, P.C, Vimalambike, M.G, Madhunapantula, S.V, An overview on the role of dietary phenolics for the treatment of cancers, Nutrition Journal, 2016, 15(1), 99.

The Role of Polyphenols on Cancer Prevention and Treatment

Yıl 2021, Cilt: 8 Sayı: 2, 372 - 379, 30.06.2021
https://doi.org/10.34087/cbusbed.814154

Öz

Cancer is a disease with a high worldwide mortality rate. Only 5-10% of cancer cases develop due to genetic factors and 90-95% develop due to environmental and physical factors and hormones, including nutrition. Nutrition can affect cancer metabolism via different pathways. In addition to macro- and micronutrients, the impact of polyphenols on cancer prevention and treatment has been emphasized. Polyphenols are secondary metabolites found in parts of plants such as flowers, leaves, fruits, stems and roots, and classified into four categories based on their structure flavonoids, phenolic acids, lignans and stilbenes. There are differences between societies in terms of dietary polyphenol intake. However, when evaluated in general, it is noteworthy coffee and tea have an important contribution to the daily intake of polyphenols. Epidemiological studies and meta-analyses indicate dietary high polyphenol intake can reduce the risk of cancer. It has been reported several compounds, such as green tea polyphenols, isoflavonoid, curcumin, and resveratrol, could be effective in the prevention and treatment of cancer. In cell culture and experimental animal studies, polyphenols have been shown to inhibit angiogenesis, migration, proliferation, metastasis, and tumor development in cancer cells and induce apoptosis. However, the number of clinical studies of polyphenols in humans is limited. Therefore, the scientific evidence is insufficient to provide a consensus regarding the use of polyphenols in prevention and treatment of cancer. Clinical studies are needed to determine the type, amount, duration and possible side effect of polyphenol to be used in different cancer types and stages.

Proje Numarası

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Kaynakça

  • The International Agency for Research on Cancer, Cancer Today. ,https://gco.iarc.fr/today/online-analysis-pie?v=2018&mode=cancer&mode_population=continents&population=900&populations=900&key=total&sex=0&cancer=39&type=0&statistic=5&prevalence=0&population_group=0&ages_group%5B%5D=0&ages_group%5B%5D=17&nb_items=7&group, 2019 (Erişim Tarihi:23.12.2019).
  • Fymat, AL, Genetics, epigenetics and cancer, Cancer Therapy and Oncology, 2014, 1–3.
  • Grant, B, Hamilton, K, Medical nutrition therapy for cancer prevention, treatment, and recovery. In: Process Mahan L, Raymond J, Escott-Stum (ed) Krause’s food & the nutrition care, 13th edm. Elsevier/Saunder, St. Louis, 2012.
  • Lewandowska, A, Rudzki, M, Rudzki, S, Lewandowski, T, Laskowska, B, Environmental risk factors for cancer – review paper, Annals of Agricultural and Environmental Medicine, 2019, 26(1), 1–7.
  • Sausville, E.A, Longo, D.L, Principles of Cancer Treatment. In: Kasper D, Fauci A, Hauser S, Longo D, Jameson J.L, Loscalzo J (ed) Harrison’s Principles of Internal Medicine, 17th. edn. McGraw-Hill Professional.New York, United States, 2008.
  • Kawabata, K, Yoshioka, Y, Terao, J, Role of intestinal microbiota in the bioavailability and physiological functions of dietary polyphenols, Molecules, 2019, 24(2), 370.
  • Spencer, J.P.E, Abd El Mohsen, M.M, Minihane, A.M, Mathers, J.C, Biomarkers of the intake of dietary polyphenols: strengths, limitations and application in nutrition research, British Journal of Nutrition, 2008, 99(1), 12–22.
  • Grosso, G, Stepaniak, U, Topor-Mądry, R, Szafraniec, K, Pająk, A, Estimated dietary intake and major food sources of polyphenols in the Polish arm of the HAPIEE study, Nutrition, 2014, 30(11–12), 1398–403.
  • Miranda, A.M, Steluti, J, Fisberg, R.M, Marchioni, D.M, Dietary intake and food contributors of polyphenols in adults and elderly adults of Sao Paulo: a population-based study, British Journal of Nutrition, 2016, 115(6), 1061–70.
  • Zamora-Ros, R, Knaze, V, Rothwell, J.A, Hémon, B, Moskal, A, Overvad, K, et al., Dietary polyphenol intake in Europe: the European Prospective Investigation into Cancer and Nutrition (EPIC) study, European Journal of Nutrition, 2016, 55(4), 1359–75.
  • Godos, J, Marventano, S, Mistretta, A, Galvano, F, Grosso, G, Dietary sources of polyphenols in the Mediterranean healthy Eating, Aging and Lifestyle (MEAL) study cohort, International Journal of Food Sciences and Nutrition, 2017, 68(6), 750–6.
  • Amawi, H, Ashby, C, Samuel, T, Peraman, R, Tiwari, A, Polyphenolic nutrients in cancer chemoprevention and metastasis: Role of the epithelial-to-mesenchymal (EMT) pathway, Nutrients, 2017, 9(8), 911.
  • Hussain, S.A, Sulaiman, A.A, Balch, C, Chauhan, H, Alhadidi, Q.M, Tiwari, A.K, Natural polyphenols in cancer chemoresistance, Nutrition and Cancer, 2016, 68(6), 879–91.
  • Christensen, K.Y, Naidu, A, Parent, M-É, Pintos, J, Abrahamowicz, M, Siemiatycki, J, et al., The risk of lung cancer related to dietary ıntake of flavonoids, Nutrition and Cancer, 2012, 64(7), 964–74.
  • Guo, Z, Jiang, M, Luo, W, Zheng, P, Huang, H, Sun, B., Association of lung cancer and tea-drinking habits of different subgroup populations: Meta-analysis of case-control studies and cohort studies, Iranian Journal of Public Health, 2019, 48(9), 1566–76.
  • Russo, G, Campisi, D, Di Mauro, M, Regis, F, Reale, G, Marranzano, M, et al., Dietary consumption of phenolic acids and prostate cancer: A case-control study in Sicily, Southern Italy, Molecules, 2017, 22(12), 2159.
  • Wang, Y, Stevens, V.L, Shah, R, Peterson, J.J, Dwyer, J.T, Gapstur, S.M, et al., Dietary flavonoid and proanthocyanidin ıntakes and prostate cancer risk in a prospective cohort of US Men. American Journal of Epidemiology, 2014, 179(8), 974–86.
  • Guo, K, Liang, Z, Liu, L, Li, F, Wang, H, Flavonoids intake and risk of prostate cancer: a meta-analysis of observational studies, Andrologia, 2016,48(10),1175–82.
  • Guo, Y, Zhi, F, Chen, P, Zhao, K, Xiang, H, Mao, Q, et al., Green tea and the risk of prostate cancer, Medicine, 2017, 96(13), e6426.
  • Xu, M, Chen, Y-M, Huang, J, Fang, Y-J, Huang, W-Q, Yan, B, et al., Flavonoid intake from vegetables and fruits is inversely associated with colorectal cancer risk: a case–control study in China, British Journal of Nutrition, 2016, 116(7), 1275–87.
  • Nimptsch, K, Zhang, X, Cassidy, A, Song, M, O’Reilly, É.J, Lin, J.H, et al., Habitual intake of flavonoid subclasses and risk of colorectal cancer in 2 large prospective cohorts, The American Journal of Clinical Nutrition, 2016, 103(1), 184–91.
  • Grosso, G, Godos, J, Lamuela-Raventos, R, Ray, S, Micek, A, Pajak, A, et al.,. A comprehensive meta-analysis on dietary flavonoid and lignan intake and cancer risk: Level of evidence and limitations, Molecular Nutrition & Food Research, 2017, 61(4), 1600930.
  • He, X, Sun, L, Dietary intake of flavonoid subclasses and risk of colorectal cancer: evidence from population studies. Oncotarget, 2016, 7(18), 26617–27.
  • Chen, Y, Wu, Y, Du, M, Chu, H, Zhu, L, Tong, N, et al. An inverse association between tea consumption and colorectal cancer risk. Oncotarget, 2017, 8(23), 37367–76.
  • Zamora-Ros, R, Agudo, A, Lujan-Barroso, L, Romieu, I, Ferrari, P, Knaze, V, et al. Dietary flavonoid and lignan intake and gastric adenocarcinoma risk in the European Prospective Investigation into Cancer and Nutrition (EPIC) study, The American Journal of Clinical Nutrition, 2012, 96(6), 1398–408.
  • Woo, H.D, Lee, J, Choi, I.J, Kim, C.G, Lee, J.Y, Kwon, O, et al., Dietary flavonoids and gastric cancer risk in a Korean population, Nutrients, 2014, 6(11), 4961–73.
  • Xie, Y, Huang, S, Su, Y, Dietary flavonols intake and risk of esophageal and gastric cancer: A meta-analysis of epidemiological studies, Nutrients, 2016, 8(2).
  • Golpour, A, Rafie, N, Safavi, S.M, Miraghajani, M, Dietary isoflavones and gastric cancer: A brief review of current studies, Journal of Research in Medical Sciences, 2015, 893–900.
  • Lagiou, P, Rossi, M, Lagiou, A, Tzonou, A, La Vecchia, C, Trichopoulos, D. Flavonoid intake and liver cancer: A case-control study in Greece, Cancer Causes Control, 2008, 19(8), 813–8.
  • Zamora-Ros, R, Fedirko, V, Trichopoulou, A, González, C.A, Bamia, C, Trepo, E, et al., Dietary flavonoid, lignan and antioxidant capacity and risk of hepatocellular carcinoma in the European prospective investigation into cancer and nutrition study, International Journal of Cancer, 2013, 133(10), 2429–43.
  • Kurahashi, N, Inoue, M, Iwasaki, M, Tanaka, Y, Mizokami, M, Tsugane, S, Isoflavone consumption and subsequent risk of hepatocellular carcinoma in a population-based prospective cohort of Japanese men and women, International Journal of Cancer, 2009, 124(7), 1644–9.
  • Sak, K. Epidemiological evidences on dietary flavonoids and breast cancer risk: A narrative review, Asian Pacific Journal of Cancer Prevention, 2017, 2309–28.
  • Cho, Y.A, Kim, J, Park, K.S, Lim, S.Y, Shin, A, Sung, M.K, et al., Effect of dietary soy intake on breast cancer risk according to menopause and hormone receptor status, European Journal of Nutrition, 2010, 64(9), 924–32.
  • Li, L, Zhang, M, Holman, CDJ, Population versus hospital controls in the assessment of dietary intake of isoflavone for case-control studies on cancers in China, Nutrition and Cancer, 2013, 65(3), 390–7.
  • Maskarinec, G, Ju, D, Morimoto, Y, Franke, A.A, Stanczyk, F.Z, Soy food ıntake and biomarkers of breast cancer risk: Possible difference in Asian women? Nutrition and Cancer, 2017, 69(1), 146–53.
  • Morimoto, Y, Maskarinec, G, Park, S.Y, Ettienne, R, Matsuno, R.K, Long, C, et al., Dietary isoflavone intake is not statistically significantly associated with breast cancer risk in the Multiethnic Cohort, British Journal of Nutrition, 2014, 112(6), 976–83.
  • Gardeazabal, I, Romanos-Nanclares, A, Martínez-González, M.Á, Sánchez-Bayona, R, Vitelli-Storelli, F, Gaforio, J.J, et al., Total polyphenol intake and breast cancer risk in the Seguimiento Universidad de Navarra (SUN) cohort, British Journal of Nutrition, 2019, 122(05), 542–51.
  • Chen M, Rao Y, Zheng Y, Wei S, Li Y, Guo T, ve ark. Association between soy isoflavone intake and breast cancer risk for pre- and post-menopausal women: A meta-analysis of epidemiological studies, PLoS One, 2014, 9(2).
  • Sak, K. Intake of individual flavonoids and risk of carcinogenesis: overview of epidemiological evidence, Nutrition and Cancer, 2017 ,69, 1119–50.
  • Rothwell, J.A, Knaze, V, Zamora-Ros, R, Polyphenols: Dietary assessment and role in the prevention of cancers, Current Opinion in Clinical Nutrition & Metabolic Care, 2017, 512–21.
  • Kumar, N.B, Pow-Sang, J, Egan, K.M, Spiess, P.E, Dickinson, S, Salup, R, et. al., Randomized, placebo-controlled trial of green tea catechins for prostate cancer prevention, Cancer Prevention Research, 2015, 8(10), 879–87.
  • Thomas, R, Williams, M, Sharma, H, Chaudry, A, Bellamy, P, A double-blind, placebo-controlled randomised trial evaluating the effect of a polyphenol-rich whole food supplement on PSA progression in men with prostate cancer - The UK NCRN Pomi-T study, Prostate Cancer and Prostatic Diseases, 2014, 17(2), 180–6.
  • Henning, S.M, Wang, P, Said, J.W, Huang, M, Grogan, T, Elashoff, D, et al., Randomized clinical trial of brewed green and black tea in men with prostate cancer prior to prostatectomy, Prostate, 2015, 75(5), 550–9.
  • Hamilton-Reeves, J.M, Banerjee, S, Banerjee, S.K, Holzbeierlein, J.M, Thrasher, J.B, Kambhampati, S, et al., Short-Term soy ısoflavone ıntervention in patients with localized prostate cancer: A randomized, double-blind, placebo-controlled trial, PLoS One, 2013, 8(7).
  • Xue, KS, Tang, L, Cai, Q, Shen, Y, Su, J, Wang, JS, Mitigation of fumonisin biomarkers by green tea polyphenols in a high-risk population of hepatocellular carcinoma, Scientific Reports, 2015, 5.
  • Howells, LM, Berry, DP, Elliott, PJ, Jacobson, EW, Hoffmann, E, Hegarty, B, et al., Phase I randomized, double-blind pilot study of micronized resveratrol (SRT501) in patients with hepatic metastases—safety, pharmacokinetics, and pharmacodynamics, Cancer Prevention Research, 2011, 4(9), 1419–25.
  • He, Z.Y, Shi, C.B, Wen, H, Li, F.L, Wang, B.L, Wang, J, Upregulation of p53 expression in patients with colorectal cancer by administration of curcumin, Cancer Investigation, 2011, 29(3), 208–13.
  • Khan, S.A, Chatterton, R.T, Michel, N, Bryk, M, Lee, O, Ivancic, D, et al., Soy isoflavone supplementation for breast cancer risk reduction: A randomized phase II trial, Cancer Prevention Research, 2012, 5(2), 309–19.
  • Crew, K.D, Ho, K.A, Brown, P, Greenlee, H, Bevers, T.B, Arun, B, et al., Effects of a green tea extract, Polyphenon E, on systemic biomarkers of growth factor signalling in women with hormone receptor-negative breast cancer, Journal of Human Nutrition and Dietetics, 2015, 28(3), 272–82.
  • Anantharaju, P.G, Gowda, P.C, Vimalambike, M.G, Madhunapantula, S.V, An overview on the role of dietary phenolics for the treatment of cancers, Nutrition Journal, 2016, 15(1), 99.
Toplam 50 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Sağlık Kurumları Yönetimi
Bölüm Derleme
Yazarlar

Şenay Burçin Alkan 0000-0001-5465-1210

Neslişah Rakıcıoğlu 0000-0001-8763-7407

Proje Numarası -
Yayımlanma Tarihi 30 Haziran 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 8 Sayı: 2

Kaynak Göster

APA Alkan, Ş. B., & Rakıcıoğlu, N. (2021). Kanserin Önlenmesi ve Tedavisinde Polifenollerin Rolü. Celal Bayar Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi, 8(2), 372-379. https://doi.org/10.34087/cbusbed.814154
AMA Alkan ŞB, Rakıcıoğlu N. Kanserin Önlenmesi ve Tedavisinde Polifenollerin Rolü. CBU-SBED. Haziran 2021;8(2):372-379. doi:10.34087/cbusbed.814154
Chicago Alkan, Şenay Burçin, ve Neslişah Rakıcıoğlu. “Kanserin Önlenmesi Ve Tedavisinde Polifenollerin Rolü”. Celal Bayar Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi 8, sy. 2 (Haziran 2021): 372-79. https://doi.org/10.34087/cbusbed.814154.
EndNote Alkan ŞB, Rakıcıoğlu N (01 Haziran 2021) Kanserin Önlenmesi ve Tedavisinde Polifenollerin Rolü. Celal Bayar Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi 8 2 372–379.
IEEE Ş. B. Alkan ve N. Rakıcıoğlu, “Kanserin Önlenmesi ve Tedavisinde Polifenollerin Rolü”, CBU-SBED, c. 8, sy. 2, ss. 372–379, 2021, doi: 10.34087/cbusbed.814154.
ISNAD Alkan, Şenay Burçin - Rakıcıoğlu, Neslişah. “Kanserin Önlenmesi Ve Tedavisinde Polifenollerin Rolü”. Celal Bayar Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi 8/2 (Haziran 2021), 372-379. https://doi.org/10.34087/cbusbed.814154.
JAMA Alkan ŞB, Rakıcıoğlu N. Kanserin Önlenmesi ve Tedavisinde Polifenollerin Rolü. CBU-SBED. 2021;8:372–379.
MLA Alkan, Şenay Burçin ve Neslişah Rakıcıoğlu. “Kanserin Önlenmesi Ve Tedavisinde Polifenollerin Rolü”. Celal Bayar Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi, c. 8, sy. 2, 2021, ss. 372-9, doi:10.34087/cbusbed.814154.
Vancouver Alkan ŞB, Rakıcıoğlu N. Kanserin Önlenmesi ve Tedavisinde Polifenollerin Rolü. CBU-SBED. 2021;8(2):372-9.