Compuestos antioxidantes provenientes de leguminosas como agentes quimiopreventivos en cáncer de colon

Abstract

Colon cancer is a multifactorial disease whose
 progression is associated with the gradual accumulation of
 genetic and epigenetic mutations, besides exogenous factors
 such chronic inflammation, oxidative stress or eating habits. It
 has been proposed that plant-based foods like fruits, cereals,
 and legumes can inhibit carcinogenesis, especially colon
 carcinogenesis, due to the presence of fiber, protein, and
 various secondary metabolites, which can inhibit carcinogenic
 lesions in early stages, induce apoptosis, increase the activities
 of antioxidant enzymes and the concentration of short-chain
 fatty acids in the colon. As well as modulate the metabolism
 of carcinogenic compounds. In this work, a compilation of
 the advantages of the consumption of legumes and some
 of the compounds present in them that can prevent chronicdegenerative
 diseases and specifically colon cancer was
 made.