Influence of dietary phytochemicals and microbiota on colon cancer risk.

dc.contributor.author MacDonald, Ruth
dc.contributor.author MacDonald, Ruth
dc.contributor.author Wagner, Kelly
dc.contributor.department Food Science and Human Nutrition
dc.date 2018-02-15T03:16:45.000
dc.date.accessioned 2020-06-30T03:59:48Z
dc.date.available 2020-06-30T03:59:48Z
dc.date.copyright Sun Jan 01 00:00:00 UTC 2012
dc.date.embargo 2014-01-10
dc.date.issued 2012-05-25
dc.description.abstract <p>Colon cancer is the third most commonly diagnosed type of cancer in the United States. Lifestyle and dietary patterns influence colon cancer risk both positively and negatively. Among the dietary factors, several plant-derived compounds have been found to afford colon cancer protection. These compounds potentially influence all aspects of colonic cellular regulation and develop complex interrelationships with the colonic microbiome. Increasing understanding of the role of microorganisms in determining the colonic environment has led to awareness of this important interrelationship among dietary factors and the microbial population. Plant-derived polyphenols are active mediators of cellular events, target key carcinogenic pathways, and modulate colonic microbial populations. In turn, the colonic microorganisms metabolize dietary compounds and mediate cellular events. In addition, the role of estrogen receptors in colon cancer and the importance of dietary components that mediate estrogen receptor-β are increasingly being discovered. Hence, dietary bioactive compounds and the intestinal microbiota create a complex milieu that directly affects the carcinogenic events of the colon. These relationships must be carefully characterized in future research to provide dietary recommendations that will reduce colon cancer risk.</p>
dc.description.comments <p>Reprinted with permission from Journal of Agricultural and Food Chemistry, 60(27): 6728-6735. doi: <a href="http://www.dx.doi.org/10.1021/jf204230r" target="_blank">10.1021/jf204230r</a>. Copyright 2012 American Chemical Society.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/fshn_ag_pubs/75/
dc.identifier.articleid 1074
dc.identifier.contextkey 6257518
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath fshn_ag_pubs/75
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/37588
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/fshn_ag_pubs/75/0-ACS_statement_LicenseAgreement.docx|||Sat Jan 15 01:48:59 UTC 2022
dc.source.bitstream archive/lib.dr.iastate.edu/fshn_ag_pubs/75/2012_MacDonaldRS_InfluenceDietaryPhytochemicals..pdf|||Sat Jan 15 01:49:01 UTC 2022
dc.source.uri 10.1021/jf204230r
dc.subject.disciplines Food Science
dc.subject.disciplines Human and Clinical Nutrition
dc.subject.disciplines Oncology
dc.subject.keywords diet
dc.subject.keywords colon cancer
dc.subject.keywords polyphenols
dc.subject.keywords estrogen receptor
dc.subject.keywords bioactive components
dc.title Influence of dietary phytochemicals and microbiota on colon cancer risk.
dc.type article
dc.type.genre article
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relation.isOrgUnitOfPublication 4b6428c6-1fda-4a40-b375-456d49d2fb80
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