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维生素E和茶多酚用于癌症预防：动物模型和人群研究的体验
Cancer Prevention by Vitamin E and Tea Polyphenols：Lessons Learned from Studies in Animal Models and Humans
来源于食物、饮料和药用植物中的成分曾被广泛作为癌症预防药物来研究。本文以维生素E(必需营养素)和茶多酚(非必需营养植物成分)为例,来阐述这个研究领域的机会、问题和体验。一方面,“维生素E 预防癌症” 的假设来源于流行病学观察结果;然而,使用α-生育酚(最广为人知的一种维生素E)进行的大规模人群干预试验却产生了令人失望的结果,这可能是由于我们对不同形式的生育酚生物效应缺乏足够了解。另一方面,“绿茶预防癌症” 的假设有强有力的实验室研究证据支持,但人群研究的证据有限。即便有这些不一致的结果,植物化学成分用于癌症预防的研究领域还是取得了重要进展和宝贵经验。在未来的研究中,实验室研究和人群实验需要更加紧密地结合起来,以推动癌症化学预防研究的发展。
Constituents from food, beverages and medicinal herbs have been studied extensively as cancer preventive agents. This article uses vitamin E (a nutrient) and tea polyphenols (non-nutritive phytochemicals) as examples to illustrate the opportunities, problems and lessons learned in this research area. The hypothesis that vitamin E prevents cancer is derived from epidemiological observations, but large scale human intervention trials with α-tocopherol (the most commonly recognized form of vitamin E) produced disappointing results due to our lack of understanding of the biological activities of different forms of tocopherols. The hypothesis that green tea prevents cancer has strong supportive evidence from laboratory studies, but only limited evidence from human studies. Even with these inconsistencies, many important advances have been made and lessons learned in the field of cancer prevention by phytochemicals. In future studies, more integration of laboratory and human studies are needed to advance the field of cancer chemoprevention.
tocopherols
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