Modulation of inflammatory genes by natural dietary bioactive compounds

Min Hsiung Pan, Ching Shu Lai, Slavik Dushenkov, Chi-Tang Ho

Research output: Contribution to journalReview articlepeer-review

180 Scopus citations

Abstract

Several epidemiologic studies have shown that chronic Inflammation predisposes Individuals to various types of cancer. Many cancers arise from sites of infection, chronic irritation, and inflammation. Conversely, an oncogenic change induces an inflammatory microenvironment that promotes the development of tumors. Natural bioactive compounds in dietary plant products including fruits, vegetables, grains, legumes, tea, and wine are claimed to help prevent cancer, degenerative diseases, and chronic and acute inflammation. Modern methods in cell and molecular biology allow us to understand the Interactions of different natural bioactive compounds with basic mechanisms of inflammatory response. The molecular pathways of this cancer-related inflammation are now unraveled. Natural bioactive compounds exert anti-inflammatory activity by modulating pro-inflammatory gene expressions have shown promising chemopreventive activity. This review summarizes current knowledge on natural bioactive compounds that act through the signaling pathways and modulate inflammatory gene expressions, thus providing evidence for these substances in cancer chemopreventive action.

Original languageEnglish (US)
Pages (from-to)4467-4477
Number of pages11
JournalJournal of Agricultural and Food Chemistry
Volume57
Issue number11
DOIs
StatePublished - Jun 10 2009

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

Fingerprint Dive into the research topics of 'Modulation of inflammatory genes by natural dietary bioactive compounds'. Together they form a unique fingerprint.

Cite this