6533b86cfe1ef96bd12c8b47
RESEARCH PRODUCT
Food carotenoids and cancer prevention: an overview of current research
Pierre Astorgsubject
chemistry.chemical_classification0303 health sciencesCancer preventionSTRUCTURE030309 nutrition & dietetics010401 analytical chemistryfood and beverages[SDV.IDA] Life Sciences [q-bio]/Food engineeringBiologyBioinformatics01 natural sciencesIntervention studiesCANCER0104 chemical sciences3. Good health03 medical and health scienceschemistryBiochemistryProvitamin a[SDV.IDA]Life Sciences [q-bio]/Food engineeringRATLack of knowledgeCarotenoidFood ScienceBiotechnologydescription
Carotenoids are plant pigments that are present in the human diet as microcomponents of fruit and vegetables. Since 1980, a consistent bulk of the results from both epidemiologic and experimental studies has strongly suggested that β-carotene, a widespread food carotenoid with provitamin A activity, could prevent the onset of cancers, especially lung cancer. Unfortunately, subsequent large-scale intervention studies failed, with one exception, to demonstrate any chemopreventive potency for β-carotene supplementation in humans, revealing a lack of knowledge of the mechanisms involved. In addition to their antioxidant properties, which have long been thought to be the clue to their biological effects, carotenoids appear to have a variety of cellular actions that make them remarkable ‘physiological modulators’. Research is still needed before new chemoprevention trials can eventually be undertaken on a strong scientific basis.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1997-12-01 |