Prevention of breast cancer by dietary polyphenols-role of cancer stem cells

被引:43
作者
Gu, Hao-Feng [1 ,2 ]
Mao, Xue-Ying [1 ,2 ]
Du, Min [3 ]
机构
[1] China Agr Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing, Peoples R China
[2] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing, Peoples R China
[3] Washington State Univ, Dept Anim Sci, Pullman, WA 99164 USA
基金
中国国家自然科学基金;
关键词
Dietary polyphenols; breast cancer stem cells; mechanism; differentiation; proliferation; BOX-BINDING PROTEIN-1; SELF-RENEWAL; DOWN-REGULATION; WNT/BETA-CATENIN; P-GLYCOPROTEIN; GREEN TEA; (-)-EPIGALLOCATECHIN-3-GALLATE EGCG; MESENCHYMAL TRANSITION; MAMMOSPHERE FORMATION; VASCULOGENIC MIMICRY;
D O I
10.1080/10408398.2018.1551778
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Breast cancer is a common malignancy with poor prognosis. Cancer cells are heterogeneous and cancer stem cells (CSCs) are primarily responsible for tumor relapse, treatment-resistance and metastasis, so for breast cancer stem cells (BCSCs). Diets are known to be associated with carcinogenesis. Food-derived polyphenols are able to attenuate the formation and virulence of BCSCs, implying that these compounds and their analogs might be promising agents for preventing breast cancer. In the present review, we summarized the origin and surface markers of BCSCs and possible mechanisms responsible for the inhibitory effects of polyphenols on BCSCs. The suppressive effects of common dietary polyphenols against BCSCs, such as curcumin, epigallocatechin gallate (EGCG) and related polyphenolic compounds were further discussed.
引用
收藏
页码:810 / 825
页数:16
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