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| Role of nutritional factors in pathogenesis
of cancer |
| Anita Patel*, Yashwant Pathak**, Jayvadan Patel*, ** and Vijaykumar Sutariya**, * |
| *Faculty of Pharmacy, Sankalchand Patel University, Visnagar, Gujarat, India, **Department of Pharmaceutical
Sciences, USF College of Pharmacy, University of South Florida, Tampa, Florida, USA |
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Abstract Diet and nutrition are crucial factors throughout the complete life course in the promotion and
upholding of good health. It has always been accepted that our defencelessness to infection
and disease was influenced by diet and environmental as well as genetic factors. Nutrition
is coming to the front position as a principle modifiable determinant of chronic disease, with
scientific confirmation with time more supporting the view that alterations in diet have strong
effects, equally positive as well as negative, on health throughout life. For the most part notably,
nutritional adjustments may not only influence present health but also determine whether or
not an individual will develop chronic non-communicable diseases like cancer. Diet is a blend
of protective, mutagenic, and carcinogenic agents; the majority of them are metabolized by the
enzymes of biotransformation process. Genetic polymorphisms that alter protein expression
or else the function of these enzymes can change the risk of developing cancer. The scientific
community has identified numerous naturally occurring materials in plant food with the power
to resolve possible carcinogens. A few of these nutrients and natural phytochemicals look for
toxins and usher them from the body before they can cause cell damage that may lead to cancer.
Others give the impression to make it easier for the body to make repairs at the cellular level. At a
standstill, others may help bring to an end cancer cells from reproducing. Even after a cell begins
to experience damage that can lead to cancer, what you eat and drink, and how you live can still
help short-circuit the cancer process. It is thought that a diet containing defensive micronutrients
as well as carcinogens and mutagens may adapt the risk of cancer development, particularly in
genetically susceptible individuals.
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Corresponding Authors:
Vijaykumar Sutariya, Department of Pharmaceutical Sciences, USF College of Pharmacy, University of
South Florida, 12901 Bruce B. Downs Blvd., MDC 30, Tampa, FL 33612-4749, USA. E-mail: vsutariy@health.usf.edu
E-mail: vsutariy@health.usf.edu
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营养因子在癌症发病中的作用
膳食和营养是整个生命过程中促进和维护健康的关键因素。人们一直认为，人体对传染病和疾病的无防御状态受到膳食、环境和遗传因素的影响。营养作为慢性疾病的一个基本的可改变的决定因素正在引起强烈的重视。随着时间的推移，科学证实了在一生中膳食的改变对健康有显著的影响，既有正面也有负面影响。最明显的是，营养调整不仅会影响目前的健康状况，还会决定一个人是否会患上像癌症这样的慢性非传染性疾病。膳食是一种保护、诱变和致癌物的混合物；它们中的大多数是由生物转化过程的酶代谢的。遗传多态性通过改变蛋白的表达或其他酶的功能，从而改变患癌症的风险。科学界已经在植物食品中发现了许多可能抑制致癌物的天然物质。其中一些营养成分和天然植物化学素通过作用于毒素，并在它们可能导致癌症的细胞损伤之前，将其从体内引导出去。其他的可以在细胞层面进行修复。在静止状态下，还有的通过抑制癌细胞的繁殖来实现。即使在细胞开始受到可能导致癌症的损害后，膳食以及生活方式仍然可以帮助缩短癌症的进程。研究认为含有抵抗性微量营养素的膳食与致癌物和诱变剂一样，可以适应癌症发病风险，特别是在易感人群中。
关键词：
营养因子,
饮食习惯,
敏感性,
癌症
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