Dietary antioxidants in the prevention of hepatocarcinogenesis：A review英文电子书.pdf

Mol. Nutr. Food Res. 2010, 54, 875–896 DOI 10.1002/mnfr.200900482 875 REVIEW Dietary antioxidants in the prevention of hepatocarcinogenesis: A review 1,2,3 1,6 2,7 1,4 Howard P. Glauert , Karen Calfee-Mason , Divinia N. Stemm , Job C. Tharappel and Brett T. Spear 3,5 1 Graduate Center for Nutritional Sciences, University of Kentucky, Lexington, KY, USA 2 Graduate Center for Toxicology, University of Kentucky, Lexington, KY, USA 3 Markey Cancer Center, University of Kentucky, Lexington, KY, USA 4 Department of Veterinary Sciences, University of Kentucky, Lexington, KY, USA 5 Department of Microbiology, Immunology, and Molecular Genetics, University of Kentucky, Lexington, KY, USA 6 Department of Consumer and Family Sciences, Western Kentucky University, Bowling Green, KY, USA 7 Remediation and Redevelopment Division, Michigan Department of Environmental Quality, Lansing, MI, USA In this review, the role of dietary antioxidants in the prevention of hepatocarcinogenesis is Received: October 1, 2009 examined. Both human and animal models are discussed. Vitamin C, vitamin E, and sele- Revised: March 5, 2010 nium are antioxidants that are essential in the human diet. A number of non-essential Accepted: March 8, 2010 chemicals also contain antioxidant activity and are consumed in the human diet, mainly as plants or as supplements, including b-carotene, ellagic acid, curcumin, lycopene, coenzyme Q10, epigallocatechin gallate, N-acetyl cysteine, and resveratrol. Although some human and animal studies show protection against carcinogenesis with the consumption of higher amounts of antioxidants, many studies show n