Krebserkrankungen » Krebs, allgemein

Danke @mithut

Ich gehe davon aus, dass eine Krebsprävention mit Ernährung derzeit noch deutlich unterschätzt wird!
Neben direkten Antitumor-Effekten einiger Lebensmittel hat auch die Wirkung von Ernährung auf das Immunsystem einen großen Einfluss:

RE:Krebs und Immunsystem

Hier noch einige Verlinkungen zur Krebsprävention mit Lebensmitteln:

Grünkohl
Brokkoli
Pak Choi
RE: Kaffee
Mariendistelöl
Jungbrunnen Olivenöl
Moosbeeren (Cranberry)
Amla
Hopfen

Und das ist nur ein Bruchteil dessen, was machbar ist...

Zum Thema Krebs/Ernährung bietet sich auch viel Stoff für Kontroversen - mit vielen Pro und Kontra:

Krebsrisiko durch Fleisch
Fasten gegen Krebs
methioninarme Diät (2)

Ganz allgemein zum Thema Krebs mit Blick auf eine biologische Verjüngung/Altersprävention:
Krebs aus LE-Sicht

Ja, das sehe ich genauso. Ein Langzeit-Fasten ist zumindest bei einer fortgeschrittenen Krebserkrankung oft mehr schädlich als nützlich (Stichwort: Tumorkachexie).

Beim Thema Prävention können Fastenstrategien allerdings durchaus einen Stellenwert haben.

Kurzfristiges Fasten zur Unterstützung von Chemotherapien ist eine Überlegung wert, sollte aber mit dem behandelnden Arzt abgestimmt werden.

Eine Sammlung von Gewürzen mit Krebs-Präventions-Potential:

• Piment
• Zimt
• Kurkuma
• Knoblauch
• Basilikum
• Kümmel
• Kardamom
• Gewürznelken
• Coriander
• Dill
• Ingwer
• Rosmarin
• Safran
• Thymian

Und nicht zu vergessen:

• Anis
• Bockshornklee
• Fenchel
• Lorbeerblätter
• Mohn
• Schwarzkümmel
• Zwiebeln

Sehr wichtige Informationen aus einer aktuellen Übersichtsarbeit zur epigenetischen Krebsbehandlung und Prävention durch Ernährung:

•Epigenetic alterations are a cancer hallmark
•Epimutations are promising targets for anti-cancer interventions
•Many phytochemicals are active against epigenetic modifiers
•Early epigenetic alterations represent targets for chemoprevention
•The chemopreventive properties of phytochemicals rely on their epigenetic activity

Zitat

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Alkaloid Mahanine Murraya koenigii, Micromelum minutum Inhibits DNMT activity, decreases DNMT expression and induces gene reactivation (RASSF1A) Agarwal et al. (2013) and Jagadeesh et al. (2007)
Procainamide Synthetic derivative of cocaine isolated from Erythroxylum coca plants DNMT1i, induces DNA demethylation Lee et al. (2005a)
Sanguinarine Sanguinaria canadensis, Argemone mexicana, Papaver somniferum (Opium poppy) HMTi (G9a), decreases histone methylation
(H3K4 and H3R17); in vitro HATi, decreases histone acetylation Selvi et al. (2009)
Anthocyanidin Cyanidin Pigment found in apple, plum, red cabbage, red onion and most red berries: grape, cherry, strawberry, blueberry… In vitro DNMTi Paluszczak et al. (2010)
Delphinidin Common plant pigment found in grape, cranberries, blueberries, pomegranate and in flowers such as violas and delphiniums HATi (p300, CBP), decreases protein acetylation (NF-κB p65) Seong et al. (2011)
Anthraquinone Emodin Rheum emodi (rhubarb), Fallopia japonica, buckthorns Emodin decreases pH3Ser10 and increases H3K27me3 contributing to gene silencing in bladder cancer cells Cha et al. (2013)
Betacyanin Betanin Beta vulgaris (beetroot) In vitro DNMTi Paluszczak et al. (2010)
Catechin Catechin/epicatechin Camellia sinensis (green tea) In vitro DNMTi Fang et al. (2003) and Lee et al. (2005b)
EGCG Camellia sinensis (green tea) HATi (p300), decreases histone acetylation;
DNMTi, decreases DNMT expression and induces DNA methylation and gene reactivation (p16, RARbeta, MLH1 and MGMT) Choi et al. (2009a), Fang et al. (2003) and Lee et al. (2005b)
Epicatechin gallate Camellia sinensis (green tea) In vitro DNMTi Fang et al. (2003) and Lee et al. (2005b)
Epigallocatechin Camellia sinensis (green tea) In vitro DNMTi Fang et al. (2003) and Lee et al. (2005b)
Theaflavin 3,3′-digallate Camellia sinensis (Black tea) In vitro DNMTi Rajavelu et al. (2011)
Chalcogen Selenium nuts, cereals, mushrooms DNMTi, decreases DNA methylation Davis et al. (2000) and Fiala et al. (1998)
Chalcone Butein Toxicodendron vernicifluum In vitro HDACi Orlikova et al. (2012)
Homobutein Trifolium subterraneum, Erythrina abyssinica In vitro HDACi Orlikova et al. (2012)
Isoliquiritigenin Glycyrrhiza glabra (liquorice) In vitro HDACi Orlikova et al. (2012)
Marein Coreopsis maritima In vitro HDACi Orlikova et al. (2012)
Phloretin (dihydrochalcone) Apples In vitro DNMTi Paluszczak et al. (2010)
Coumarin Dihydrocoumarin Melilotus officinalis (sweet clover) SIRTi (SIRT1 and 2), increases p53 acetylation Olaharski et al. (2005)
Flavanone Hesperetin Citrus fruits In vitro DNMTi Fang et al. (2007)
Naringenin Grapefruit In vitro DNMTi Fang et al. (2007)
Flavone Apigenin Apium graveolens (celery), Petroselinum crispum (parsley) In vitro DNMTi; decreases HDAC activity through a downregulation of HDAC1 and 3 expression and increases histone acetylation Fang et al. (2007) and Pandey et al. (2012)
Baicalein Scutellaria baicalensis, Oroxylum indicum In vitro DNMTi Paluszczak et al. (2010)
Flavone Feijoa sellowiana (pineapple guava) HDACi, increases histone and non-histone acetylation levels Bontempo et al. (2007)
Luteolin Terminalia chebula, many culinary herbs (thyme, rosemary…), carrots In vitro DNMTi Fang et al. (2007)
Flavonol Amurensin G Vitis amurensis In vitro SIRTi Oh et al. (2010)
Fisetin Pigment found in many fruits including strawberry and mango In vitro DNMTi; activates SIRT from Saccharomyces cerevisiae, Caenorhabditis elegans and Drosophila melanogaster Howitz et al. (2003), Lee et al. (2005b) and Wood et al. (2004)
Galangin Alpinia officinarum, Alpinia galanga, Helichrysum aureonitens, Propolis In vitro DNMTi Paluszczak et al. (2010)
Kaempferol Found in common fruits and vegetables (tea, tomato, cruciferous vegetables, apple…) Decreases HDAC activity and increases acetylation Berger et al. (2013)
Myricetin Found in walnuts and many other sources among fruits, herbs, vegetables In vitro DNMTi Fang et al. (2007), Lee et al. (2005b) and Paluszczak et al. (2010)
Quercetin Frequently found in fruits and vegetables In vitro SIRTa; DNMTi, induces p16 promoter demethylation and gene expression Howitz et al. (2003) and Tan et al. (2009)
Indole 3,3′-Diindolylmethane Digestive product of indole-3-carbinol found in cruciferous vegetables Induces proteasome-mediated degradation of class I HDACs (HDAC1-3, 8) without affecting class II HDAC isoenzymes Beaver et al. (2012) and Li et al. (2010)
Isoflavandiol Equol Gut product of daidzein Induces DNA demethylation at BRCA1 and BRCA2 promoters and gene expression Bosviel et al. (2012b)
Isoflavone Biochanin A Glycine max (soy), Trifolium pratense (red clover), Cicer arietinum (chickpea), Arachis hypogaea (peanut) DNMTi, induces DNA demethylation and gene reactivation (p16, RARbeta, and MGMT) Fang et al. (2005a)
Daidzein Pueraria mirifica, Pueraria lobata, Glycine max (soy) DNMTi, induces DNA demethylation and gene reactivation (p16, RARbeta, and MGMT) Bosviel et al. (2012a) and Fang et al. (2005a)
Genistein Glycine max (soy) Reduces DNMT activity and expression, induces DNA demethylation and gene reactivation (p16, RARbeta, and MGMT); decreases HDAC activities, HATi, increases acetylation at TSG Bosviel et al. (2012a), Fang et al. (2005a), Fang et al. (2005b), Kikuno et al. (2008), Majid et al. (2008) and Majid et al. (2010)
Osajin Maclura pomifera (osage orange) In vitro HDACi Son et al. (2007)
Pomiferin Maclura pomifera (Osage orange) In vitro HDACi Son et al. (2007)
Isothiocyanate Phenethyl isothiocyanate Cruciferous vegetables HDACi, increases histone acetylation; induces GSTP1 promoter demethylation and gene expression Wang et al. (2007) and Wang et al. (2008)
Phenylhexyl isothiocyanate Derivative of natural isothiocyanates HDACi, increases histone acetylation; decreases p16 promoter methylation Lu et al. (2008)
Sulforaphane Cruciferous vegetables HDACi, increases histone acetylation; decreases DNMT expression, induces DNA methylation and gene reactivation (cyclin D2) Ho et al. (2009), Hsu et al. (2011) and Myzak et al. (2004)
Lignan Nordihydroguaiaretic acid Larrea tridentata (creosote bush) Decreases DNMT1 activity, induces DNA methylation and gene reactivation (p16, E-caderhin) Cui et al. (2008a), Cui et al. (2008b) and Li et al. (2004)
Silibinin Silybum marianum (milk thistle) DNMTi, increases histone acetylation Cui et al. (2009) and Kauntz et al. (2013)
Organosulfur Allyl mercaptan Allium sp. (onion, garlic, shallots) HDACi, increases histone acetylation Nian et al. (2008)
Diallyl disulfide Allium sp. (onion, garlic, shallots) HDACi, increases histone acetylation Druesne et al. (2004)
S-allylmercapto-l-cysteine Allium sp. (Onion, Garlic, shallots) Inhibits HDAC and HAT activities; increases H2A, H2B, H3 and H4 acetylation Lea et al. (2002)
Phenolic acid Anacardic acid Anacardium occidentale (cashew nut) HATi (PCAF, p300), decreases basal and induced protein acetylation Balasubramanyam et al. (2003)
Caffeic acid Coffea arabica or canephora (coffee), artichoke, pear, basil, thyme, oregano, apple In vitro DNMTi, decreases RARbeta promoter methylation Lee and Zhu (2006)
Chlorogenic acid Coffea arabica or canephora (coffee), strawberries, pineapple, sunflower, blueberries In vitro DNMTi, decreases RARbeta promoter methylation Lee and Zhu (2006)
Gallic acid Common in fruits (mango, blackberry…) and a number of plants (tea, areca nuts) In vitro HATi (p300, CBP, PCAF, Tip60), decreases protein acetylation (NF-κB p65) Choi et al. (2009b)
Hydroxycinnamic acid Not clear what hydroxycinnamic acid was used in the study In vitro DNMTi Fang et al. (2007)
Protocatechuic acid Green tea, olives In vitro DNMTi Paluszczak et al. (2010)
Rosmarinic acid Rosmarinus officinalis (Rosemary) In vitro DNMTi Paluszczak et al. (2010)
Sinapic acid Sinapis sp. (mustard) In vitro DNMTi; HDACi, increases histone acetylation Paluszczak et al. (2010)
Syringic acid Ardisia elliptica, Tamarix aucheriana In vitro DNMTi Paluszczak et al. (2010)
Curcumin Curcuma longa (curcuma) HATi (p300), decreases histone and protein acetylation; reduces expression of several HDACs and increases histone acetylation; in vitro DNMTi, decreases DNMT1 expression, sequence-specific demethylation at promoter regions of epigenetically silenced genes; decreases HMT (EZH2) expression and H3K27me3 repressive mark Balasubramanyam et al. (2004), Chen et al. (2007), Hua et al. (2010), Kang et al. (2005), Khor et al. (2011), Liu et al. (2005), Liu et al. (2009b), Marcu et al. (2006) and Shu et al. (2011)
Polyisoprenylated benzophenone Clusianone Garcinia sp., Rheedia sp., Symphonia sp. In vitro HATi Dal Piaz et al. (2010)
Garcinol Garcinia indica In vitro HATi Padhye et al. (2009)
Guttiferone A Garcinia sp., Rheedia sp., Symphonia sp. In vitro HATi Dal Piaz et al. (2010)
Guttiferone E Garcinia sp., Rheedia sp., Symphonia sp. In vitro HATi Dal Piaz et al. (2010)
Nemorosone Clusia sp. HATa, increase histone acetylation Dal Piaz et al. (2010)
Polyphenol Brazilin Caesalpinia sappan Downregulation of HDAC1 and HDAC2 expression, increases histone acetylation Kim et al. (2012)
Ellagic acid Found in numerous fruits and vegetables In vitro DNMTi Paluszczak et al. (2010)
Polyvanillic acid 4-hydroxybenzoic-based compounds Derivatives of burkinabin from Zanthoxylum zanthoxyloides (Fagara zanthoxyloides) HDACi, increases histone and α-tubulin acetylation Seidel et al. (2013)
Protein MCP30 Momordica charantia (bitter melon) Decreases HDAC1 expression and activity, increases histone acetylation Xiong et al. (2009)
Quinole MC1626 Synthetic derivative of anacardic acid HATi, reduces histone H3 acetylation Ruotolo et al. (2010)
Quinone Plumbagin Plumbago rosea (Scarlett Leadwort) and several carnivorous plants HATi, decreases histone acetylation, H3K4Me3, H3S10P Dalvoy Vasudevarao et al. (2012) and Ravindra et al. (2009)
Sesquiterpenoid 6-methoxy-2E,9E-humuladien-8-one Zingiber aromaticum (ginger) HDACi Chung et al. (2008)
Short-chain fatty acid Butyrate From gut fermentation of dietary fibers HDACi, increases histone acetylation, induces RARbeta gene demethylation and expression Davie (2003), Sealy and Chalkley (1978) and Spurling et al. (2008)
VPA Derivative of valeric acid found in Valeriana officinalis (valerian) HDACi, decreases HDAC2 expression, increases histone acetylation Gottlicher et al. (2001) and Kramer et al. (2003)
Stilbene Piceatannol Picea abies (Norway spruces), Grape In vitro DNMTi; in vitro SIRTa Howitz et al. (2003) and Paluszczak et al. (2010)
Resveratrol Fallopia japonica (Japanese knotweed), grape, nuts In vitro DNMTi, downregulation of DNMT1, induces DNA demethylation and gene reactivation (RARbeta, PTEN); SIRTa, HATi, decreases protein acetylation Howitz et al. (2003), Paluszczak et al. (2010), Stefanska et al. (2010), Stefanska et al. (2012) and Yeung et al. (2004)
Terpenoid Lycopene Solanum lycopersicum (tomato), other red fruits and vegetables Induces DNA demethylation and gene reactivation (GSTP1, RARbeta, HIN-1) King-Batoon et al. (2008)
Parthenolide Tanacetum parthenium Decreases DNMT1 expression and DNA methylation Gopal et al. (2007) and Liu et al. (2009a)
PL3 (16-hydroxycleroda-3,13-dien-15,16-olide) Polyalthia longifolia Reduces the expression of HMT (EZH2) and H3K27 methylation Lin et al. (2011)
Thymoquinone Nigella sativa HDACi, increases histone acetylation Chehl et al. (2009)
Triptolide Tripterygium wilfordii Decreases HMT (SUV39H1, EZH2) expression and histone methylation Zhao et al. (2010)
Ursolic acid Mirabilis jalapa, Ocimum basilicum (Basil) HDACi, increases histone acetylation Chen et al. (2009)
Xanthine Theophylline Cocoa beans, tea HDACa Cosio et al. (2004 )

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Plant-derived epigenetic modulators for cancer treatment and prevention
http://www.sciencedirect.com/science/art...734975014000457

Die Frage ist natürlich: Wie soll man das alles lernen, geschweige denn sinnvoll in der eigenen Küche anwenden?
Einfach "irgendwelche" Nahrungsmittel z.B. aus dem vorherigen Post zu essen, gleicht dem Versuch, sich im Kampf gegen Krebs wahllos durch einen Apothekerschrank zu futtern (in der Hoffnung, dass schon das richtige Medikament dabei sein wird).

Zugegeben, ich würde das "Anti-Krebs-Schlemmen" gerne dem Apothekerschrank vorziehen...

Wenn man bereits bestehende Krebserkrankungen durch Ernährung heilen wollte, wäre es sinnvoll die Nahrungsmittel gezielt einzusetzen. Dafür benötigt man jedoch:

• Daten zum individuellen Epigenom des Tumors im Verlauf der Erkrankung (am besten alle paar Monate)
• Datenbanken für Nahrungsmittel mit ihren epigenetischen Wirkspektren
• Eine Software, die diese Datensätze miteinander verknüpft und somit individualisiert nutzbar macht

Das Inhaltsverzeichnis des Buchs ist beim Elsevier-Verlag frei einsehbar:
http://store.elsevier.com/Epigenetic-Can...-9780128002247/
Demnach wird in dem Buch die Grundlagenfoschung zum Thema Epigenetik bei Krebserkankungen ausführlich dargestellt.
In einigen Unterkapiteln geht es auch um therapeutische Optionen mit Focus auf bereits etabilerte epigenetische Medikamente in der Krebstherapie.
Insgesamt enthält das Buch aber eher Informationen zum Füttern von Datenbanken und keine praktischen Ratschläge.


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Ja, in dem Review aus #11 werden die Substanzen in Kürze dargestellt, z.B.:

Zitat

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Curcumin

Curcumin (diferuloylmethane) is a naturally occurring flavonoid derived from the rhizome of Curcuma longa. Curcumin is one of the most widely studied and characterized phytochemical for its anti-cancer and chemopreventive properties. Indeed, this well tolerated spice compound possesses anti-oxidant, anti-inflammatory, anti-angiogenic, anti-proliferative and pro-apoptotic activities against several types of cancer ( Ahmad et al., 2012, Duvoix et al., 2003a, Duvoix et al., 2003b, Duvoix et al., 2005 and Gupta et al., 2010). Evidence accumulates that these anti-cancer properties might result from epigenetic changes triggered by curcumin and leading to a modulation of the expression of genes controlling these pathways. The effect of curcumin on epigenetic mechanisms was recently deeply reviewed by Teiten et al. (Teiten et al., 2013). Curcumin was reported to decrease both global DNA methylation and local promoter methylation. Furthermore, depending on cellular models, curcumin decreases HAT activities and histone acetylation or reduces the expression of several HDAC isoenzymes accompanied by increased histone acetylation. Recently, curcumin was reported to decrease expression of the HMT EZH2 and the level of the repressive histone mark H3K27me3 ( Balasubramanyam et al., 2004, Chen et al., 2007, Hua et al., 2010, Kang et al., 2005, Khor et al., 2011, Liu et al., 2005, Liu et al., 2009b, Marcu et al., 2006 and Shu et al., 2011).

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Wenn man die Substanzen bei Pubmed oder Google Scholar eingibt, findet man die Literaturstellen aber auch selbst.
Einige sind hier im Forum ja auch schon besprochen worden, siehe z.B. Curcumin