Abstract
Prostate cancer has become the most common form of non-cutaneous (internal) malignancy in men, accounting for 26% of all new male visceral cancer cases in the UK. The aetiology and pathogenesis of prostate cancer are not understood, but given the age-adjusted geographical variations in prostate cancer incidence quoted in epidemiological studies, there is increasing interest in nutrition as a relevant factor. In particular, foods rich in phytochemicals have been proposed to reduce the risk of prostate cancer. Epidemiological studies have reported evidence that plant-based foods including cruciferous vegetables, garlic, tomatoes, pomegranate and green tea are associated with a significant reduction in the progression of prostate cancer. However, while there is well-documented mechanistic evidence at a cellular level of the manner by which individual dietary components may reduce the risk of prostate cancer or its progression, evidence from intervention studies is limited. Moreover, clinical trials investigating the link between the dietary bioactives found in these foods and prostate cancer have reported varied conclusions. Herein, we review the plant bioactives for which there is substantial evidence from epidemiological and human intervention studies. The aim of this review is to provide important insights into how particular plant bioactives (e.g., sulfur-containing compounds, carotenoids and polyphenols) present in commonly consumed food groups may influence the development and progression of prostate cancer.
Highlights
The intimate relationship between the physical and chemical structure of individual foods, dietary patterns and human health is complex
Exposure of the prostate is conventionally considered to be via the systemic circulation, within which these dietary bioactives would be at low concentrations compared to those used in in vitro studies, and extensively metabolised through phase 2 metabolism, which is likely to reduce their biological activity [148,149]
Many plant bioactives have been shown to exhibit multi-modal effects on prostate cancer (PCa) cells (Figure 10), and foods such as cruciferous and alliaceous vegetables, tomatoes, red wine, green tea, turmeric and pomegranate have all been linked with a reduced PCa risk through epidemiological studies
Summary
The intimate relationship between the physical and chemical structure of individual foods, dietary patterns and human health is complex. Asia [7,8] This geographical variation in incidence cannot be explained by known risk factors such as age, race and family history [6], and implicates environmental factors, including diet [8,9,10], in the risk of developing PCa. For example, the incidence of PCa in Asian countries is low compared to the West, but this incidence rapidly increases (20-fold increased risk) in Asian immigrants to the United States that have adopted a Western diet, reducing intakes of soy, tea, fish, fruits, and vegetables and increasing their intake of red meat and fat-rich food [6]. Sulfur-Containing Bioactives from Cruciferous and Alliaceous Vegetables and Prostate Cancer
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