Chemopreventive Effects of Strawberry and Black Raspberry on Colorectal Cancer in Inflammatory Bowel Disease

Nutrients

Anita Afzali¹  Tong Chen²  Ni Shi² 

[1] Division of Gastroenterology, Hepatology and Nutrition, The Ohio State University, Columbus, OH 43210, USA;Division of Medical Oncology, Department of Internal Medicine, The Ohio State University, Columbus, OH 43210, USA;

关键词: colorectal cancer;    inflammatory bowel disease;    colorectal cancer;    dysplasia;    berries;    chemoprevention;   

DOI  :  10.3390/nu11061261

来源: DOAJ

【 摘 要 】

Colorectal cancer (CRC) remains the third most common cause of cancer-related death in the United States and the fourth globally with a rising incidence. Inflammatory bowel disease (IBD) is a chronic immunologically mediated disease that imposes a significant associated health burden, including the increased risk for colonic dysplasia and CRC. Carcinogenesis has been attributed to chronic inflammation and associated with oxidative stress, genomic instability, and immune effectors as well as the cytokine dysregulation and activation of the nuclear factor kappa B (NFκB) signaling pathway. Current anti-inflammation therapies used for IBD treatment have shown limited effects on CRC chemoprevention, and their long-term toxicity has limited their clinical application. However, natural food-based prevention approaches may offer significant cancer prevention effects with very low toxicity profiles. In particular, in preclinical and clinical pilot studies, strawberry and black raspberry have been widely selected as food-based interventions because of their potent preventive activities. In this review, we summarize the roles of strawberry, black raspberry, and their polyphenol components on CRC chemoprevention in IBD.

【 授权许可】

Unknown