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Review
. 2016 Mar 10;8(3):156.
doi: 10.3390/nu8030156.

Dietary Natural Products for Prevention and Treatment of Liver Cancer

Yue Zhou  1 , Ya Li  2 , Tong Zhou  3 , Jie Zheng  4 , Sha Li  5 , Hua-Bin Li  6   7
Affiliations
Review

Dietary Natural Products for Prevention and Treatment of Liver Cancer

Yue Zhou et al. Nutrients. .

Abstract

Liver cancer is the most common malignancy of the digestive system with high death rate. Accumulating evidences suggests that many dietary natural products are potential sources for prevention and treatment of liver cancer, such as grapes, black currant, plum, pomegranate, cruciferous vegetables, French beans, tomatoes, asparagus, garlic, turmeric, ginger, soy, rice bran, and some edible macro-fungi. These dietary natural products and their active components could affect the development and progression of liver cancer in various ways, such as inhibiting tumor cell growth and metastasis, protecting against liver carcinogens, immunomodulating and enhancing effects of chemotherapeutic drugs. This review summarizes the potential prevention and treatment activities of dietary natural products and their major bioactive constituents on liver cancer, and discusses possible mechanisms of action.

Keywords: anticancer; fruit; liver cancer; spice; vegetable.

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Figures

Figure 1
Figure 1
The general structure of glucosinolates and their enzymatic conversion to isothiocyanates by myrosinase.
Figure 2
Figure 2
The chemical structures of several organo-sulphur compounds in garlic: (a) alliin; (b) allicin; (c) diallyl disulfide; (d) diallyl sulfide; (e) allyl mercaptan; and (f) S-allylcysteine.
Figure 3
Figure 3
Some effects of dietary natural products against liver cancer.
See this image and copyright information in PMC

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