請用此 Handle URI 來引用此文件: http://hdl.handle.net/11455/62080
標題: Chemopreventive effects of dietary phytochemicals against cancer invasion and metastasis: Phenolic acids, monophenol, polyphenol, and their derivatives
作者: Weng, C.J.
顏國欽
Yen, G.C.
關鍵字: Chemoprevention
Invasion
Metastasis
Phenolic acids
Monophenol
Polyphenol
human breast-cancer
nf-kappa-b
epithelial-mesenchymal transition
urokinase plasminogen-activator
hepatocellular-carcinoma cells
matrix-metalloproteinase expression
human astroglioma cells
down-regulation
e-cadherin
caffeic acid
期刊/報告no:: Cancer Treatment Reviews, Volume 38, Issue 1, Page(s) 76-87.
摘要: Cancer metastasis is the major cause of cancer-related death, and chemoprevention is defined as the use of natural or synthetic substances to prevent cancer formation or cancer progress. Evidence that phenolic compounds may have a potential inhibitory effect on cancer invasion and metastasis is increasingly being reported in the scientific literature. Curcumin, resveratrol, and their related derivatives are the most studied compounds in this topic so far; gallic acid, chlorogenic acid, caffeic acid, carnosol, capsaicin, 6-shogaol, 6-gingerol, and their corresponding derivatives are also suggested to be the active members of the phenolic family on anti-invasion and anti-metastasis. Because metastasis occurs through a multistep process, these bioactives might act on a variety of stages of the metastatic process to prevent tumor cells from metastasizing. This review summarizes the common protein targets and signaling pathways for the inhibition of invasion and metastasis as well as past publications on the in vitro and in vivo effects and molecular mechanisms of phenolic acids, monophenol, polyphenol, and their derivatives, except flavonoids, on cancer invasion and metastasis. Based on these data, we conclude that the daily consumption of natural dietary components that are rich in phenolics could be beneficial for the prevention of cancer metastasis. (C) 2011 Elsevier Ltd. All rights reserved.
URI: http://hdl.handle.net/11455/62080
ISSN: 0305-7372
文章連結: http://dx.doi.org/10.1016/j.ctrv.2011.03.001
顯示於類別:食品暨應用生物科技學系

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