Title
The role of biotransformation in dietary (anti)carcinogenesis
Author
van Iersel, M.L.P.S.
Verhagen, H.
van Bladeren, P.J.
Centraal Instituut voor Voedingsonderzoek TNO
Publication year
1999
Abstract
The fact that dietary compounds influence the susceptibility of human beings to cancer, is widely accepted. One of the possible mechanisms that is responsible for these (anti)carcinogenic effects is that dietary constituents may modulate biotransformation enzymes, thereby affecting the (anti)carcinogenic potential of other compounds. This ambiguous theme is the basis for the present paper. The possible effects of enzymatic bioactivation and detoxification of dietary constituents are discussed using two representative examples of phase I and phase II biotransformation enzymes i.e., cytochrome P450 and glutathione S-transferase. Furthermore, the impact of genetic polymorphisms of these two enzyme systems is considered. Although it is very difficult on the basis of the enzyme inducing or inhibiting properties of dietary compounds, especially to characterize them as anticarcinogenic, for certain constituents it is acknowledged that they have anticarcinogenic properties. As such, this provides for an important mechanistic substantiation of the established cancer chemopreventive effect of a diet rich in fruits and vegetables. Copyright (C) 1999 Elsevier Science B.V.
Subject
Nutrition
(Anti)carcinogenic
Biotransformation
Dietary compound
Modulation
Cytochrome p450
Glutathione transferase
Biotransformation
Cancer risk
Carcinogenesis
Drug detoxification
Enzyme activity
Genetic polymorphism
Human
Nutrition
Priority journal
Review
Biotransformation
Carcinogens
Cytochrome P-450 Enzyme System
Diet
Gene Expression Regulation, Neoplastic
Glutathione Transferase
Humans
Kinetics
Neoplasms
Variation (Genetics)
Xenobiotics
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DOI
https://doi.org/10.1016/s1383-5742(99)00023-x
TNO identifier
235086
ISSN
1383-5718
Source
Mutation Research - Genetic Toxicology and Environmental Mutagenesis, 443 (1-2), 259-270
Document type
article