2017, Number 3
<< Back Next >>
Residente 2017; 12 (3)
Una poderosa herramienta en la medicina preventiva del cáncer: los antioxidantes
Vallejo-Zamudio E, Rojas-Velázquez A, Torres-Bugarín O
Language: Spanish
References: 26
Page: 104-111
PDF size: 268.14 Kb.
ABSTRACT
Cancer involves several diseases that exhibit as a common hallmark an uncontrolled cell growth
that can invade organs, tissues, and spread through the blood and lymphatic system. Cancer is a major cause
of morbidity and mortality worldwide, and preventive strategies against it are urgently needed. It is known
that oxidative stress plays a role in the genesis of cancer, and that several substances such as beta-carotene
and vitamin C decrease the risk of developing certain types of cancer. There are several antioxidants, such as
antioxidant vitamins A, E, and C, and coenzyme Q10.
REFERENCES
Alpers DH, Clouse RE, Stenson WF. Manual de terapéutica nutricional. 2.ª ed. Barcelona (España): Salvat Editores, SA; 1990.
Bardia A, Tleyjeh IM, Cerhan JR, Sood AK, Limburg PJ, Erwin PJ et al. Efficacy of antioxidant supplementation in reducing primary cancer incidence and mortality: systematic review and meta-analysis. Mayo Clin Proc. 2008; 83: 23-34.
Combs G. Vitaminas. En: Mahan L, Escott-Stump S, editores. Nutrición y dietoterapia de Krause. Décima edición. México, DF: McGraw-Hill; 2001. pp. 73-88.
Shekelle P, Hardy ML, Coulter I, Udani J, Spar M, Oda K et al. Effect of the supplemental use of antioxidants vitamin C, vitamin E, and coenzyme Q10 for the prevention and treatment of cancer. Evid Rep Technol Assess (Summ). 2003; 75: 1-3.
Cuevas FO. El equilibrio a través de la alimentación. España; 2000.
Furukawa S, Fujita T, Shimabukuro M, Iwaki M, Yamada Y, Nakajima Y et al. Increased oxidative stress in obesity and its impact on metabolic syndrome. J Clin Invest. 2004; 114 (12): 1752-1761.
Grajek W, Olejnik A, Sip A. Probiotics, prebiotics and antioxidants as functional foods. Acta Biochm Pol. 2005; 52 (3): 665-671.
Howlader N, Noone AM, Krapcho M, Garshell J, Miller D, Altekruse SF et al. SEER Cancer Statistics Review, 1975-2011. Bethesda, MD: National Cancer Institute; 2013.
Knekt P, Ritz J, Pereira M, O’Reilly EJ, Augustsson K, Fraser GE et al. Antioxidant vitamins and coronary Herat disease risk: a pooled analysis of ninecohorts. Am J Clin Nutr. 2004; 80: 1508-1520.
Kris-Etherton PM, Lefevre M, Beecher GR, Gross MD, Keen CL, Etherton TD. Bioactive compounds in nutrition and health-research methodologies for establishing biological function: the antioxidant and anti-inflammatory effects of flavonoids on atherosclerosis. Ann Rev Nutr. 2004; 24: 511-538.
Krummel D. Nutrición en las enfermedades cardiovasculares. En: Mahan L, Escott-Stump S, editores. Nutrición y dietoterapia de Krause. Décima edición. México, DF: McGraw-Hill; 2001. pp. 607-647.
Lahoz RC, Peña VR, Mostaza PJ. ¿Se deben de recomendar antioxidantes para la prevención cardiovascular? Rev Clin Española. 2000; 200 (4): 212-217.
Messina M, Messina V. The dietitian’s guide to vegetarian diets: issues and applications. Maryland, EUA: Aspen Publishers, Inc; 1996.
Norman HA, Butrum RR, Feldman E, Heber D, Nixon D, Picciano MF et al. The role of dietary supplements during cancer therapy. J Nutr. 2003; 133 (11 Suppl 1): 3794S-3799S.
Oliveira A, Rodriguez-Artalejo F, Lopes C. The association of fruits, vegetables, antioxidant vitamins and fiber intake with high-sensitivity C reactive protein: sex and body mass in dexinteractions. Eur J Clin Nutr. 2009; 63 (11): 1345-1352.
Pamplona RJ. Enciclopedia de los alimentos y su poder curativo. Tratado de bromatología y dietoterapia. Madrid, España; 1999.
Park JH, Kim SY, Kim DW, Lee WG, Rhee KH, Youn HS. Correlation between Helicobacter pylori infection and vitamin C levels in whole blood, plasma, gastric juice and the pH gastric juice in Korean children. J Pediatr Gastroenterol Nutr. 2003; 37 (1): 53-62.
Patthamakanokporn O, Puwastien P, Nitithamyong A, Sirichakwal P. Changes of antioxidant activity and total phenolic compounds during storage of selected fruits. J Food Composition Analysis. 2008; 21: 241-248.
Pineda D, Salucci M, Lázaro R, Maiani G, Ferro A. Capacidad antioxidante y potencial de sinergismo entre los principales constituyentes antioxidantes de algunos alimentos. Rev Cubana Aliment Nutr. 1999; 13 (2): 104-111.
Pita RG. Funciones de la vitamina E en la nutrición humana. Rev Cubana Aliment Nutr. 1997; 11 (1): 46-57.
Ruidavets J, Teissedre P, Ferrières J, Carando S, Bougard G, Cabanis J. Catechin in the Mediterranean diet: vegetable, fruit or wine? Atherosclerosis. 2000; 153 (1): 107-117.
Stanner SA, Hughes J, Kelly CN, Buttriss J. A review of the epidemiological evidence for the antioxidant hypothesis. Public Health Nutr. 2004; 7: 407-422.
Tsuda H, Ohshima Y, Nomoto H, Fujita K, Matsuda E, Iigo M et al. Cancer prevention by natural compounds. Drug Metab Pharmacokinet. 2004; 19 (4): 245-263.
World Health Organization. Global strategy on diet, physical activity and health. 2004.
World Health Organization. 2008-2013 Action plan for the global strategy for the prevention and control of noncommunicable diseases. Geneva, Switzerland: World Health Organization; 2008.
Zhang ZW, Farthing MJ. The roles of vitamin C in Helicobacter pylori associated gastric carcinogenesis. Chin J Dig Dis. 2005; 6 (2): 53-58.