Title of article :
DNA oxidation-based analysis: A new approach to assessing the relationship between nutrition and cancer
Author/Authors :
Karimi ، Mehdi Department of Clinical Nutrition - School of Nutritional Sciences and Dietetics - Tehran University of Medical Sciences , Roudini ، Kamran Department of Internal Medicine - Cancer Institute, Imam Khomeini Hospital Complex - Tehran University of Medical Sciences , Zendehdel ، Abolfazl Geriatric Department, Family Medicine Department - Ziaeian Hospital - Tehran University of Medical Sciences , Toorang ، Fatemeh Department of Community Nutrition - School of Nutritional Sciences and Dietetics, Cancer Research Center of Cancer Institute of Iran - Tehran University of Medical Sciences , Ebrahimpour-Koujan ، Soraiya Department of Clinical Nutrition - School of Nutritional Sciences and Dietetics, Cancer Research Center of Cancer Institute of Iran, Autoimmune Bullous Diseases Research Center, Razi Hospital - Tehran University of Medical Sciences
Abstract :
Background: DNA oxidation is one of the essential destructive effects of reactive oxygen species (ROS) on the cell membrane macromolecules leading to the deformation of cellular DNA. The most abundant oxidative DNA product on which most studies have focused is re-oxidized DNA, 8 oxo-deoxyguanosine (8-oxodG). This deformation of cellular DNA is associated with various cancer initiation and progression. DNA damage can be a cancer marker including 8-oxodG, thymidine glycol, 8-oxoadenine, etc. DNA oxidation is affected by environmental and non-environmental factors. Age, diet, and metabolism are at the heart of this process. This review study summarizes the types of cancer-related DNA oxidation that serve as a cancer biomarker. Also, we will look at the factors influencing their formation.
Keywords :
Cancer , DNA , Oxidative damage , Mutation
Journal title :
Basic and Clinical Cancer Research
Journal title :
Basic and Clinical Cancer Research
