Dietary factors and pancreatic cancer: The role of food bioactive compounds

被引:51
作者
Johnson, Jodee
de Mejia, Elvira Gonzalez [1 ,2 ]
机构
[1] Univ Illinois, Div Nutr Sci, Edward R Madigan Lab 228, Urbana, IL 61801 USA
[2] Univ Illinois, Dept Food Sci & Human Nutr, Urbana, IL 61801 USA
关键词
Flavonoids; Food-based dietary agents; Pancreatic cancer; FACTOR-KAPPA-B; SOY ISOFLAVONE GENISTEIN; CELLS IN-VITRO; DOWN-REGULATION; VITAMIN-D; INCREASED APOPTOSIS; ANTITUMOR-ACTIVITY; INHIBITS GROWTH; CITRUS-FRUITS; FOLATE INTAKE;
D O I
10.1002/mnfr.201000420
中图分类号
TS2 [食品工业];
学科分类号
100403 [营养与食品卫生学];
摘要
Pancreatic cancer is the fourth leading cause of cancer mortality among both men and women in the United States with a 5-year survival rate of only 4%. Several dietary factors may influence the risk of developing pancreatic cancer and its recurrence. Some of these factors may offer innovative therapies for prevention of this disease. The goal of this review is to provide an overview of pancreatic cancer, as well as current knowledge on the epidemiological, in vitro, in vivo, and clinical studies conducted about this disease using various dietary agents. The main focus is on food-based approaches for preventing this disease particularly, citrus fruits, and foods containing flavonoids, curcumin, folate and vitamin D.
引用
收藏
页码:58 / 73
页数:16
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