Polyphenols and DNA Damage: A Mixed Blessing.
Polyphenols and DNA Damage: A Mixed Blessing.
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DOI：
10.3390/nu8120785
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发表时间：
2016-12-03
期刊：
影响因子：
5.9
通讯作者：
Collins A
中科院分区：
文献类型：
--
作者：
Azqueta A;Collins A
多酚是一类非常广泛的化学物质，广泛存在于植物性食品中，由于含有大量的酚基团而具有抗氧化活性。它们作为假定的癌症保护剂被广泛研究，可能有助于水果和蔬菜的癌症预防特性。我们回顾了最近有关人体试验、动物实验和细胞培养的出版物，根据多酚是在全食品和饮料中、在植物提取物中还是作为单个化合物进行了研究，对它们进行了分组。各种检测方法被用于研究遗传损伤终点。人体试验，其中很少，倾向于显示内源性DNA损伤的减少和对血液细胞中体外诱导的DNA损伤的保护。大多数动物实验都研究了多酚（通常是高剂量）与已知的dna损伤剂联合使用的效果，通常它们显示出保护作用。正如许多细胞培养实验所证明的那样，高浓度本身可以诱导DNA损伤；另一方面，低浓度则倾向于减少DNA损伤。
Polyphenols are a very broad group of chemicals, widely distributed in plant foods, and endowed with antioxidant activity by virtue of their numerous phenol groups. They are widely studied as putative cancer-protective agents, potentially contributing to the cancer preventive properties of fruits and vegetables. We review recent publications relating to human trials, animal experiments and cell culture, grouping them according to whether polyphenols are investigated in whole foods and drinks, in plant extracts, or as individual compounds. A variety of assays are in use to study genetic damage endpoints. Human trials, of which there are rather few, tend to show decreases in endogenous DNA damage and protection against DNA damage induced ex vivo in blood cells. Most animal experiments have investigated the effects of polyphenols (often at high doses) in combination with known DNA-damaging agents, and generally they show protection. High concentrations can themselves induce DNA damage, as demonstrated in numerous cell culture experiments; low concentrations, on the other hand, tend to decrease DNA damage.
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淋巴细胞染色体畸变频率可预测癌症风险：来自 11 个国家 22 358 名受试者的队列研究结果。
影响因子：
4.7
作者：
Bonassi S;Norppa H;Ceppi M;Strömberg U;Vermeulen R;Znaor A;Cebulska-Wasilewska A;Fabianova E;Fucic A;Gundy S;Hansteen IL;Knudsen LE;Lazutka J;Rossner P;Sram RJ;Boffetta P
通讯作者：
Boffetta P
影响因子：
3.7
作者：
Cha JW;Piao MJ;Kim KC;Yao CW;Zheng J;Kim SM;Hyun CL;Ahn YS;Hyun JW
通讯作者：
Hyun JW
DOI：
10.1016/s0165-1218(97)00010-4
发表时间：
1997-04-24
影响因子：
1.9
作者：
Duthie, SJ;Johnson, W;Dobson, VL
通讯作者：
Dobson, VL
DOI：
10.1016/j.mrgentox.2015.07.009
发表时间：
2015-09-01
影响因子：
1.9
作者：
Calo, Rossella;Visone, Clementina M.;Marabini, Laura
通讯作者：
Marabini, Laura
影响因子：
5.2
作者：
Ding, Min;Zhao, Jinshun;Shi, Xianglin
通讯作者：
Shi, Xianglin