Abstract
Previous studies have suggested the potential involvement of oxidative stress in gastrointestinal cancers. In light of this, research efforts have been focused on the potential of dietary antioxidant intake to prevent gastrointestinal cancer through the modulation of oxidative stress. Rice bran, a by-product of rice milling, has been shown to contain an abundance of phytochemicals, which are dietary antioxidants. To date, a number of studies have shown the antioxidative effect of rice bran intake, and some demonstrated that such an effect may contribute to gastrointestinal cancer prevention, largely through the antioxidative properties of rice bran phytochemicals. In addition, these phytochemicals were shown to provide protection against cancer through mechanisms linked to oxidative stress, including β-catenin-mediated cell proliferation and inflammation. The present article provides an overview of current evidence for the antioxidative properties of rice bran and its phytochemicals, and for the potential of such properties in cancer prevention through the oxidative-stress-linked mechanisms mentioned above. The article also highlights the need for an evaluation of the effectiveness of rice bran dietary interventions among cancer survivors in ameliorating oxidative stress and reducing the level of gastrointestinal cancer biomarkers, thereby establishing the potential of such interventions among these individuals in the prevention of cancer recurrence.
Highlights
Gastrointestinal cancers, defined as those occurring at various sites that include the colon, rectum, stomach, liver, pancreas and oesophagus, form one of the most common cancer groups worldwide
It was suggested that colorectal cancer (CRC) can be caused by intestinal inflammation and microbial dysbiosis [2], while stomach cancer was found to be the result of Helicobacter Pylori infections [3,4]
Inflammatory bowel disease, a condition characterised by an increased level of oxidative stress [23], was found to be associated with increased colorectal cancer risks [24]. Consistent with this finding, higher urinary 8-oxodG levels, indicative of a high level of oxidative stress-associated DNA damage, were observed in CRC patients [25,26]. It has been suggested in some in vitro and in vivo studies that dietary antioxidants have a potential for gastrointestinal cancer prevention
Summary
Gastrointestinal cancers, defined as those occurring at various sites that include the colon, rectum, stomach, liver, pancreas and oesophagus, form one of the most common cancer groups worldwide. Oxidative stress is a condition where the rate of production of free radicals far exceeds that of their2r.eOmxiodvaatilvebyStraenstsioxidant enzymes, causing an accumulation of the former. These free radicalsO,xgideanteivrealsltyrestserismaecdonrdeiaticotnivwehoexreytgheenrastpe eocfipersod(RucOtiSo)n aonf dfrereeraacdtiicvaelsnfaitrreoxgceeendssptheactieosf (RNS), are prodthuecirerdemthorvoaul bgyhavntairoixoiduasntmeentzaybmoelsi,cthperroefcoersesceasu,siinngclaundainccgumceulllautiloanr orfetshpeirfoartmioenr. Sci. 2017, 18, 1352 peroxide, which, by the action of catalase or glutathione peroxidase (GPx), would be further detoxified These enzymes would be able to prevent the formation of the damaging ROS and RNS mentioned above. Oxidative stress occurs if these free radicals are produced in excess, or if the antioxidants cannot keep up with their removal, eventually leading to an accumulation of oxidative damage to the biomolecules in the cells
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