Dietary legumes, intestinal microbiota, inflammation and colorectal cancer

Journal of Functional Foods

Luis A. Rubio¹  Isabel Aranda-Olmedo² 

[1] Corresponding author at: Physiology and Biochemistry of Animal Nutrition (EEZ, CSIC), Profesor Albareda, 1, 18008 Granada, Spain.;Physiology and Biochemistry of Animal Nutrition (EEZ, CSIC), Granada, Spain;

关键词: Bioactive substances;    Colorectal cancer;    Dietary legumes;    Inflammation Intestinal microbiota;   

DOI  :  

来源: DOAJ

【 摘 要 】

Colorectal cancer is a worldwide disease with major clinical and economic impact, and its occurrence is determined by a variety of factors. In addition to its hereditary component, it is also known to be associated with various inflammatory processes, epigenetic alterations or modifications of the intestinal microbiota. The alimentary habits are crucial in the conformation of gut microbiota. The Mediterranean diet is widely recognized for its health benefits and has been associated with a lower risk of colon cancer. On the other hand, inflammation is a process commonly associated with cancer, and the intestinal microbiota interacts with the host to maintain normal function and health, particularly in processes of immunity and defense. Here, we are focusing in particular on two groups of substances (fibre, protein fractions) present in legumes whose mechanisms of action to prevent colon cancer or inflammation are likely to be mediated by the intestinal microbiota functional composition.

【 授权许可】

Unknown