Molecular targets of isothiocyanates in cancer: recent advances.
Molecular targets of isothiocyanates in cancer: recent advances.
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DOI：
10.1002/mnfr.201300684
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发表时间：
2014-08
影响因子：
5.2
通讯作者：
Srivastava, Sanjay K.
中科院分区：
文献类型：
--
作者：
Gupta, Parul;Kim, Bonglee;Kim, Sung-Hoon;Srivastava, Sanjay K.
癌症是一个多步骤的过程，导致细胞分裂失控。它是由导致细胞不受抑制的分裂和生长的异常信号通路引起的。最近的各种流行病学研究表明，食用十字花科蔬菜，如菜心、西兰花等，可以降低患癌症的风险。异硫氰酸酯(ITC)是十字花科蔬菜的主要活性成分。ITCs在植物中以硫代葡萄糖苷的形式存在，很容易通过水解得到。大量的机制研究已经证明了ITCs在各种癌症类型中的抗癌作用。ITCs通过产生活性氧物种或通过诱导细胞周期停滞导致细胞凋亡来抑制肿瘤生长。基于临床前研究的令人兴奋的结果，很少有ITC进入临床阶段。来自临床前和现有临床研究的现有数据表明，ITCs是一种很有前途的天然来源的抗癌药物。本文对ITCs在癌症中的预防和治疗作用进行了最新的详尽综述。
Cancer is a multistep process resulting in uncontrolled cell division. It results from aberrant signaling pathways that lead to uninhibited cell division and growth. Various recent epidemiological studies have indicated that consumption of cruciferous vegetables such as garden cress, broccoli, etc., reduces the risk of cancer. Isothiocyanates (ITC) have been identified as major active constituents of cruciferous vegetables. ITCs occur in plants as glucosinolate and can readily be derived by hydrolysis. Numerous mechanistic studies have demonstrated the anti-cancer effects of ITCs in various cancer types. ITCs suppress tumor growth by generating reactive oxygen species or by inducing cycle arrest leading to apoptosis. Based on the exciting outcomes of pre-clinical studies, few ITCs have advanced to the clinical phase. Available data from pre-clinical as well as available clinical studies suggests ITCs to be one of the promising anti-cancer agents available from natural sources. This is an up-to-date exhaustive review on the preventive and therapeutic effects of ITCs in cancer.
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影响因子：
4.7
作者：
Chiao, JW;Wu, HY;Liu, DL
通讯作者：
Liu, DL
影响因子：
4.7
作者：
Choi, Sunga;Lew, Karen L.;Singh, Shivendra V.
通讯作者：
Singh, Shivendra V.
DOI：
10.1016/j.jnutbio.2012.06.004
发表时间：
2013-05
期刊：
The Journal of nutritional biochemistry
影响因子：
--
作者：
Charron CS;Clevidence BA;Albaugh GA;Kramer MH;Vinyard BT;Milner JA;Novotny JA
通讯作者：
Novotny JA
影响因子：
3.7
作者：
Boreddy SR;Sahu RP;Srivastava SK
通讯作者：
Srivastava SK
影响因子：
6.6
作者：
Chen, Gang;Chen, Zhao;Huang, Peng
通讯作者：
Huang, Peng