Role of dietary lignans in the reduction of breast cancer risk

A1 Journal article (refereed)


Internal Authors/Editors


Publication Details

List of Authors: Saarinen NM, Warri A, Airio M, Smeds A, Makela S
Publisher: WILEY-V C H VERLAG GMBH
Publication year: 2007
Journal: Molecular Nutrition and Food Research
Journal acronym: MOL NUTR FOOD RES
Volume number: 51
Issue number: 7
Start page: 857
End page: 866
Number of pages: 10
ISSN: 1613-4125


Abstract

Lignans are a large group of fiber-associated phenolic compounds widely distributed in edible plants. Some of the ingested plant lignans are converted by intestinal microbiota to enterolignans, enterodiol (END) and enterolactone (ENL), the latter of which has been thought to be the major biologically active lignan, and suggested to be associated with low risk of breast cancer. In line with this, administration of plant lignans which are further metabolized to ENL, or ENL as such, have been shown to inhibit or delay the growth of experimental mammary cancer. The mechanism of anticarcinogenic action of ENL is not yet fully understood, but there is intriguing evidence for ENL as a modulator of estrogen signaling. These findings have generated interest in the use of lignans as components of breast cancer risk reducing functional foods. Identification of target groups, who would benefit most, is of pivotal importance. Therefore, further identification and validation of relevant biomarkers, which can be used as indicators of lignan or ENL action and breast cancer risk reduction at different stages of the disease, are of importance.


Keywords

breast cancer, diet, enterolactone, estrogen receptor, lignan

Last updated on 2019-23-09 at 03:19