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Chemopreventive prospective of dietary spices against hepatocellular carcinoma

机译：饮食香料对肝细胞癌的化学预防前景

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摘要

Hepatocellular carcinoma (HCC), a primary liver cancer, is one of the most fatal cancers having universal prevalence. Developing countries of Asia and Africa are reported with more HCC cases compared to the United States and Europe. Surgical resection and liver transplantation present limited treatment choices for HCC. It is need of the hour to investigate promising alternative chemopreventive and therapeutic strategies to control the disease. In most cases HCC develops and progresses in an environment of inflammation and oxidative stress. Phytochemicals such as dietary spices and their active components gifted with potent anti-inflammatory and antioxidant properties, offer an appropriate alternative mitigation of HCC. Ginger, turmeric and garlic are the commonly used spices. Studies suggest that these have anti-inflammatory, antioxidant and antitumour activities. This article reviews their apoptotic, anti-inflammatory and antioxidant effects as well as involvement of various molecular signalling pathways.
机译：肝细胞癌（HCC）是一种原发性肝癌，是具有普遍性的最致命的癌症之一。据报道，与美国和欧洲相比，亚洲和非洲发展中国家的HCC病例更多。手术切除和肝移植为HCC提供了有限的治疗选择。需要花费一个小时来研究有前途的替代性化学预防和治疗策略，以控制该疾病。在大多数情况下，HCC在炎症和氧化应激的环境中发展和发展。植物性化学物质（例如膳食香料）及其有效成分具有强大的抗炎和抗氧化特性，可以适当缓解HCC。姜，姜黄和大蒜是常用的香料。研究表明它们具有抗炎，抗氧化和抗肿瘤活性。本文综述了它们的凋亡，抗炎和抗氧化作用以及各种分子信号通路的参与。

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