Cancer chemoprevention through the induction of apoptosis by natural compounds英文文献资料.docVIP

Vol.3, No.2, 156-173 (2012) Journal of Biophysical Chemistry /10.4236/jbpc.2012.32018 Cancer chemoprevention through the induction of * apoptosis by natural compounds Toshiya Kuno , Testuya Tsukamoto , Akira Hara , Takuji Tanaka 1 2 1 1,3# 1 # 2 Department of Tumor Pathology, Graduate School of Medicine, Gifu University, Gifu, Japan; Corresponding Author: takutt@toukaisaibou.co.jp Department of Pathology, Fujita Health University School of Medicine, Dengakugakubo, Kutsukake-cho, Toyoake, Japan The Tohkai Institute of Cytopathology: Cancer Research and Prevention (TCI-CaRP), Minami-uzura, Gifu, Japan 3 Received 26 January 2012; revised 28 February 2012; accepted 15 March 2012 ABSTRACT of a high rich in fruit and vegetable reduces the risk of several types of cancer [1]. Intake of fruit and vegetables has been successfully used in the prevention of chronic diseases associated with oxidative stress conditions, in- cluding cancer [2,3]. The cancer preventing properties of fruit and vegetables have been ascribed, at least in part, to their high content of polyphenols [4]. The majority of polyphenols present in food are flavonoids and phenolic acids that are an integral part of the human diet. Labo- ratory rodent studies have shown that polyphenols have cancer-preventing properties and considered to be potential chemopreventive agents [5-7]. They can influence impor- tant cellular and molecular mechanisms associated with multiple carcinogenic steps, such as expression of key proteins in signal transduction pathways (e.g., mitogen activated protein kinases (MAPKs) or activator protein (AP)-1), the transcription factor nuclear factor-kappa B (NF-κB) and its its downstream gene products, modu- lation of cell-cycle regulation and induction of apoptosis [7], which affect cell differentiation, pro