Author/Authors :
Khorshidian، Nasim نويسنده Student Research Commitee, Faculty of Nutrition Sciences, Food Science and Technology, National Nutrition and Food Technology Research Institute,Department of Food Science and Technology,Shahid Beheshti University of Medical Sciences,Tehran,Iran , , Yousefi Asli، Mojtaba نويسنده Student Research Commitee, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute,Department of Food Science and Technology,Shahid Beheshti University of Medical Sciences,Tehran,Iran , , Hosseini، Hedayat نويسنده Faculty of Nutrition Sciences, Food Science and Technology, National Nutrition and Food Technology Research Institute,Department of Food Science and Technology,Shahid Beheshti University of Medical Sciences,Tehran,Iran , , Shadnoush، Mahdi نويسنده School of Medicine,Department of Clinical Nutrition,Semnan University of Medical Sciences,Semnan,Iran , , Mortazavian، Amir Mohammad نويسنده Faculty of Nutrition Sciences, Food Science and Technology, National Nutrition and Food Technology Research Institute,Department of Food Science and Technology,Shahid Beheshti University of Medical Sciences,Tehran,Iran ,
Abstract :
Context Nowadays, it has been proved that there is a relation between dietary habits and incidence of different types of cancers. Consumption of processed foods exposes human to a wide range of toxicants such as heterocyclic aromatic amines, polycyclic aromatic hydrocarbons, acrylamide and nitrosamines that have mutagenic and carcinogenic effects on body and especially induce colon cancer. Under such circumstances, search for antimutagenic agents and helpful strategies have gained interest. Evidence Acquisition We performed a computerized search of Scopus, Pubmed and google scholar databases with keywords: cancer, food toxicants, lactic acid bacteria, and probiotics. Results Natural dietary compounds like lactic acid bacteria and probiotics can be beneficial in decline of detrimental effects associated with toxicants formed during food processing. It has been stated that binding ability of lactic acid bacteria and probiotics via their cell wall have prominent roles in detoxifying these toxicants. Also, this capability is influenced by various factors. Conclusions It can be concluded that probiotics can play a vital role in prevention of colon cancer that is induced by food toxicants and their incorporation into food can be helpful in this respect.
Keywords :
cancer , Anticarcinogenic , Food toxicants , Probiotics , lactic acid bacteria
