Review of chemoprevention of colorectal cancer

• Main Authors: Hon-Fai Leong, 梁漢輝
• Other Authors: 蔡女滿
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/97r74q

碩士 === 中山醫學大學 === 醫學檢驗暨生物技術學系碩士班 === 106 === Colorectal cancer is the third most common cancer in the world. In many Asian countries, including China, Japan, Korea and Taiwan, the incidence of colorectal cancer is rising rapidly. According to the PDQ Cancer Information Summaries, factors such as obesity, unhealthy diet (too much meat but less fibres), smoking and age have been associated with higher risk factors for CRC prevalence, and also highly related to genetic factors. Although colonoscopy was used to reduce the incidence and mortality of colorectal cancer, the form and development of carcinogenesis are also related to living environment, life style and heredity. The causes of CRC are mainly related between chromosomal instability (CIN), CpG island methylator phenotype (CIMP) and microsatellite instability (MSI), and the mutations of tumor suppressor gene (TSG), MMR gene, Adenomatous polyposis coli and KRAS are also associated and hence affecting APC/β-catenin/Tcf pathways. Therefore, dietary methods are used to prevent, develop, reverse, and postpone chemoprevention of colorectal cancer. This passage will use unpolished rice, curcumin and resveratrol to prevent the development of CRC. Unpolished rice achieves chemoprevention effect by hindering cell cycle phase G2/M to induce cell apoptosis, decreasing of COX-2 expression, and decreasing of GSH level; curcumin induces cell apoptosis by decreasing the expression of COX-2 and Cyclin D1, blocking NF-κB activation, inhibiting the activation of AP-1 and up-regulating p21, p53 and PPAR-γ. Resveratrol induces cell apoptosis by decreasing the expression levels of Cyclin D1.