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Repository of Research and Investigative Information

Baqiyatallah University of Medical Sciences

Understanding genistein in cancer: The "good" and the "bad" effects: A review

(2016) Understanding genistein in cancer: The "good" and the "bad" effects: A review. Food Chemistry. pp. 589-600. ISSN 0308-8146

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Abstract

Nowadays, diet and specific dietary supplements are seen as potential adjuvants to prevent different chronic diseases, including cancer, or to ameliorate pharmacological therapies. Soybean is one of the most important food components in Asian diet. A plethora of evidence supports the in vitro and in vivo anticancer effects of genistein, a soybean isoflavone. Major tumors affected by genistein here reviewed are breast, prostate, colon, liver, ovarian, bladder, gastric, brain cancers, neuroblastoma and chronic lymphocytic leukemia. However, it is not always clear if and when genistein is beneficial against tumors (the "good" effects), or the opposite, when the same molecule exerts adverse effects (the "bad" effects), favouring cancer cell proliferation. This review will critically evaluate this concept in the light of the different molecular mechanisms of genistein which occur when the molecule is administered at low doses (chemopreventive effects), or at high doses (pharmacological effects). (C) 2015 Elsevier Ltd. All rights reserved.

Item Type: Article
Keywords: Soybean Genistein ER alpha/ER beta Tyrosine kinases miRNA estrogen-receptor-beta induced oxidative stress epidermal-growth-factor negative breast-cancer factor-kappa-b telomerase activity cell-proliferation gene-expression lung-cancer apoptosis Chemistry Food Science & Technology Nutrition & Dietetics
Divisions:
Page Range: pp. 589-600
Journal or Publication Title: Food Chemistry
Journal Index: ISI
Volume: 196
Identification Number: https://doi.org/10.1016/j.foodchem.2015.09.085
ISSN: 0308-8146
Depositing User: مهندس مهدی شریفی
URI: http://eprints.bmsu.ac.ir/id/eprint/5064

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