Progress in cancer chemoprevention: Development of diet-derived chemopreventive agents

Citation
Gj. Kelloff et al., Progress in cancer chemoprevention: Development of diet-derived chemopreventive agents, J NUTR, 130(2), 2000, pp. 467S-471S
Citations number
33
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition","Endocrinology, Nutrition & Metabolism
Journal title
JOURNAL OF NUTRITION
ISSN journal
0022-3166 → ACNP
Volume
130
Issue
2
Year of publication
2000
Supplement
S
Pages
467S - 471S
Database
ISI
SICI code
0022-3166(200002)130:2<467S:PICCDO>2.0.ZU;2-G
Abstract
Because of their safety and the fact that they are not perceived as "medici ne," food-derived products are highly interesting for development as chemop reventive agents that may find widespread, long-term use in populations at normal risk. Numerous diet-derived agents are included among the >40 promis ing agents and agent combinations that are being evaluated clinically as ch emopreventive agents for major cancer targets including breast, prostate, c olon and lung. Examples include green and black tea polyphenols, soy isofla vones, Bowman-Birk soy protease inhibitor, curcumin, phenethyl isothiocyana te, sulforaphane, lycopene, indole-3-carbinol, perillyl alcohol, vitamin D, vitamin E, selenium and calcium. Many food-derived agents are extracts, co ntaining multiple compounds or classes of compounds. For developing such ag ents, the National Cancer Institute (NCI) has advocated codevelopment of a single or a few putative active compounds that are contained in the food-de rived agent. The active compounds provide mechanistic and pharmacologic dat a that may be used to characterize the chemopreventive potential of the ext ract, and these compounds may find use as chemopreventives in higher risk s ubjects (patients with precancers or previous cancers). Other critical aspe cts to developing the food-derived products are careful analysis and defini tion of the extract to ensure reproducibility (e.g,, growth conditions, chr omatographic characteristics or composition), and basic science studies to confirm epidemiologic findings associating the food product with cancer pre vention.