PDF(Pubmed)
Abstract：
Colorectal cancer is among the well-known forms of cancer and a prominent cause of cancer demises worldwide. In vitro experiments reinforced by animal studies, as well as epidemiological studies of human colorectal cancer propose that the growth of this disease can be moderated by eating aspects. Dietary intake including green vegetables and fruits may result in the reduction of colon cancer chances. The finding suggests that the combinations of dietary nutrients may deliver additive or synergistic effects and might be a powerful method to avoid or eradicate colon cancer beginning and/or development. Flavonols are one of the most widespread dietary nutrients of the polyphenols-flavonoids and major constituent of Allium and Brassicaceae vegetables. Flavonols present in vegetables of Allium and Brassicaceae family are kaempferol, myricetin, quercetin, and isorhamnetin. These flavonols are claimed to have antiproliferative activity in vivo and in vitro against colorectal cancer. The objective of this review is to summarize the role of flavonols obtained from dietary sources in the prevention and treatment of colorectal cancer.
摘要：
结直肠癌是众所周知的癌症形式之一,并且是全世界癌症死亡的主要原因。动物研究加强了体外实验，以及人类大肠癌的流行病学研究表明，这种疾病的生长可以通过饮食方面来调节。饮食摄入包括绿色蔬菜和水果可能会减少结肠癌的机会。该发现表明，膳食营养素的组合可以提供附加或协同作用，并且可能是避免或根除结肠癌开始和/或发展的有效方法。黄酮醇是多酚类黄酮中最广泛的膳食营养素之一，也是葱和十字花科蔬菜的主要成分。葱科和十字花科蔬菜中存在的黄酮醇是山奈酚，杨梅素,槲皮素,和isorhametin.据称这些黄酮醇在体内和体外对结肠直肠癌具有抗增殖活性。这篇综述的目的是总结从饮食来源获得的黄酮醇在预防和治疗结直肠癌中的作用。
