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Dietary Natural Products for Prevention and Treatment of Liver Cancer

by Yue Zhou 1, Ya Li 1, Tong Zhou 1, Jie Zheng 1, Sha Li 3 and Hua-Bin Li 1,2,*
1
Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China
2
South China Sea Bioresource Exploitation and Utilization Collaborative Innovation Center, Sun Yat-Sen University, Guangzhou 510006, China
3
School of Chinese Medicine, The University of Hong Kong, Hong Kong, China
*
Author to whom correspondence should be addressed.
Nutrients 2016, 8(3), 156; https://doi.org/10.3390/nu8030156
Received: 11 January 2016 / Revised: 22 February 2016 / Accepted: 1 March 2016 / Published: 10 March 2016
(This article belongs to the Special Issue Health-Promoting Components of Fruits and Vegetables in Human Health)
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. View Full-Text
Keywords: liver cancer; fruit; vegetable; spice; anticancer liver cancer; fruit; vegetable; spice; anticancer
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MDPI and ACS Style

Zhou, Y.; Li, Y.; Zhou, T.; Zheng, J.; Li, S.; Li, H.-B. Dietary Natural Products for Prevention and Treatment of Liver Cancer. Nutrients 2016, 8, 156.

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