Cruciferous vegetables and colo-rectal cancer.

Auteur(s) :
Collins AE., Flynn MA., Fuller Z., Hillman K., Ratcliffe B.
Date :
Fév, 2006
Source(s) :
PROCEEDINGS OF THE NUTRITION SOCIETY. #65:1 p135-44
Adresse :
The Robert Gordon University, Aberdeen, UK. A.Lynn@sheffield.ac.uk

Sommaire de l'article

Cruciferous vegetables have been studied extensively for their chemoprotective effects. Although they contain many bioactive compounds, the anti-carcinogenic actions of cruciferous vegetables are commonly attributed to their content of glucosinolates. Glucosinolates are relatively biologically inert but can be hydrolysed to a range of bioactive compounds such as isothiocyanates (ITC) and indoles by the plant-based enzyme myrosinase, or less efficiently by the colonic microflora. A number of mechanisms whereby ITC and indoles may protect against colo-rectal cancer have been identified. In experimental animals cruciferous vegetables have been shown to inhibit chemically-induced colon cancer. However, the results of recent epidemiological cohort studies have been inconsistent and this disparity may reflect a lack of sensitivity of such studies. Possible explanations for the failure of epidemiological studies to detect an effect include: assessment of cruciferous vegetable intake by methods that are subject to large measurement errors; the interaction between diet and genotype has not been considered: the effect that post-harvest treatments may have on biological effects of cruciferous vegetables has not been taken into account.

Source : Pubmed
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