عوامل مؤثر بر ایجاد سرطان و غذاهای ضد سرطانی

نوع مقاله : مقاله ترویجی

نویسندگان

دانشگاه تهران،دانشکده مهندسی و فناوری کشاورزی پردیس کشاورزی،علوم و مهندسی صنایع غذایی

چکیده

با توجه به آمار بالای سرطان در جوامع امروزی، کشف داروها و روش‌های جدید برای درمان آن از اهمیت بالایی برخورداراست. استفاده از داروهای شیمیایی و روش‌های متداول درمان مانند شیمی‌درمانی، پرتو درمانی و جراحی به دلیل عوارض جانبی و تحمیل هزینه‌های گزاف بر بیماران همواره با محدودیت روبه­رو بوده است. علاوه بر آن، به اثبات رسیده است که تغذیه، عوامل محیطی و سبک زندگی نقش بارزی در بروز انواع سرطان‌ها دارند که با اصلاح آنها می‌توان از ابتلا به بسیاری از سرطان‌ها پیشگیری نمود.  به همین دلیل محققین به دنبال یافتن مواد طبیعی با خواص ضدسرطانی هستند که ضمن داشتن اثرات مفید و سلامت بخش از ایجاد التهاب، بازدارندگی سیستم ایمنی و رگ­زایی سلول‌های سرطانی که از عوامل مهم ایجاد سرطان‌ها می‌باشند، جلوگیری کنند. در این مقاله ضمن مروری کوتاه بر عوامل مؤثر بر ایجاد سرطان، پیشگیری از سرطان به شیوه جدید که عمدتاً مربوط به استفاده از ترکیبات طبیعی پلی­فنولیک، مصرف غذاها با شاخص گلایسمیک پایین، عدم استفاده از روغن‌ها و ترکیبات التهاب­زا و داشتن فعالیت فیزیکی منظم می‌شود، مورد بررسی قرار گرفته است.

کلیدواژه‌ها


عنوان مقاله [English]

Cancer Risk Factors and Anticancer Foods

نویسندگان [English]

  • Maryam Salami
  • Haniye Takbirgou
University of Tehran, Faculty of Agricultural Engineering and Technology, Campus of Agriculture, Food Science and Engineering
چکیده [English]

Due to the high rates of cancer in modern societies, discovery of new medicines and methods for treatment of cancer is of great importance. However, the use of chemical drugs and usual methods in cancer treatment such as chemotherapy, radiotherapy and surgery have always been restricted due to the side-effects and imposing excessive expenses on patients. Moreover, it has been proven that various types of cancers can be prevented by using the right nutrition, environmental factors and lifestyle which have a significant role in the occurrence of illness. In this regard, researchers try to find the natural components, while having beneficial effects with anti-cancer properties, which can prohibit cancer with preventing inflammation, immune system inhibition and angiogenesis of cancer cells. In this article, a mini review has been presented on the factors affecting cancer and prevention of cancer with the aim of new methods mainly related to the consumption of natural poly-phenolic components and foods with low glycemic index, not using of oil and inflammatory compounds and having regular physical activity.

کلیدواژه‌ها [English]

  • Cancer
  • Inflammation
  • Healthy Diet
  • Polyphenol
  • Physical activity
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