Polish Annals of Medicine, 2016, 23(1):75-79.

Chemoprevention of colorectal cancer

Paulina Czadek

Chair and Clinic of Paediatrics, Gastroenterology, Hepatology and Paediatric Nutrition, Medical University of Gdańsk, Poland

Introduction

There are many studies which suggest that the occurrence of colorectal cancer is closely related to the dietary habits. It is known that a number of substances occurring in food can protect against the development of colon cancer. A procedure consisting of using natural or synthetic materials to prevent the progression of cancer is called chemoprevention.

Aim

The aim of the paper is to present a number of substances having a chemopreventive effect in colorectal cancer.

Material and methods

A method that was used for the creation of this article was to review the literature.

Discussion

There are many substances having chemopreventive effect in colorectal cancer. During the many years of research, more than 200 potentially active ingredients have been detected, whose clinical relevance is constantly tested. These include epigallocatechin gallate, dietary fiber, probiotics, vitamin D, selenium, folic acid, methionine, anthocyanins, procyanidins, curcumin, resveratrol, antioxidant as vitamins A, C, E and β-carotene, genistein, allicin and others. These substances act by maintaining the balance between cell proliferation, differentiation and apoptosis of epithelial cells of the colon. Additionally, they have an ability to bind and degrade the potential carcinogens. What is more, they have a predisposition to slow down the cycle of colon cancer cells and to limit their ability of metastasis.

Conclusions

There are many substances that have a potentially chemopreventive effect in colorectal cancer but currently chemoprevention is of limited use in the prevention of colon cancer. This is mainly due to the fact that there is a lack of clear evidence of preventive and therapeutic effects of chemopreventive substances.

波兰《波兰医学年鉴》2016, 23(1):75-79.

结肠直肠癌的化学预防

Paulina Czadek

波兰格但斯克医学大学儿科，胃肠病学，肝病学和儿科营养学主席和诊所

介绍

有许多研究表明结肠直肠癌的发生与饮食习惯密切相关。已知存在于食物中的许多物质可以防止结肠癌的发展。使用天然或合成材料以防止癌症进展的程序称为化学预防。

目标

本文的目的是提供一些在结肠直肠癌中具有化学预防作用的物质。

材料与方法

用于创建这篇文章的方法是回顾文献。

讨论

有许多物质在结肠直肠癌中具有化学预防作用。在多年的研究中，已经检测到超过200种潜在活性成分，其临床相关性被不断测试。这些包括表没食子儿茶素没食子酸酯，膳食纤维，益生菌，维生素D，硒，叶酸，甲硫氨酸，花色苷，原花青素，姜黄素，白藜芦醇，抗氧化剂如维生素A，C，E和β-胡萝卜素，染料木黄酮，大蒜素等。这些物质通过保持结肠上皮细胞的细胞增殖，分化和凋亡之间的平衡而起作用。此外，它们具有结合和降解潜在致癌物的能力。此外，它们具有减慢结肠癌细胞的周期和限制其转移能力的倾向。

结论

有许多物质在结肠直肠癌中具有潜在的化学预防作用，但是目前化学预防在预防结肠癌中的应用有限。这主要是由于缺乏化学预防性物质的预防和治疗效果的明确证据的事实。