Author/Authors :
YALÇIN, A. Suha Marmara University - School of Medicine - Department of Biochemistry, Turkey , ATTAALLAH, Wafi Marmara Üniversitesi - Tıp Fakültesi - Genel Cerrahi Anabilim Dalı, Turkey , YILMAZ, Ayşe Mine Marmara University - School of Medicine - Department of Biochemistry, Turkey , AKTAN, A. Özdemir Marmara Üniversitesi - Tıp Fakültesi - Genel Cerrahi Anabilim Dalı, Turkey
Title Of Article :
Free radicals, whey proteins and colorectal cancer
Abstract :
Accumulating evidence suggests that diet is an important environmental factor in the etiology of colorectal cancers. Epidemiological data generally support the association between total energy intake, high fat diets, red meat intake and increased colon cancer risk. The Western-style diet and cooking techniques are risk factors for developing colon cancer. Further, oxidative stress caused by reactive oxygen species plays a significant role in a number of age-specific diseases such as cancer and neurodegenerative disorders. Dietary proteins including whey proteins have been reported to have the ability to scavenge reactive oxygen species. Animal studies have also shown that whey protein protects against the development of carcinogen induced colon tumors in rats. In addition to proteins, protein hydrolyzates have been found to exhibit antioxidant activity. During protein hydrolysis, overall antioxidant activity of protein is enhanced as its tertiary structure is disrupted and the solvent accessibility of released amino acids increases. In this review, we summarize the present knowledge on the etiopathogenesis of colorectal cancers and the potential use of whey proteins in its treatment.
NaturalLanguageKeyword :
Free radicals , Whey proteins , Colorectal cancer
JournalTitle :
Marmara Medical Journal
