Nutrition and gastric cancer risk: an update

Li, Chun; Russell, Robert M.

doi:10.1111/j.1753-4887.2008.00029.x

Cited by 126 publications

(81 citation statements)

References 108 publications

(150 reference statements)

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“…Causes of GC remain not fully understood. Risk factors such as Helicobacter pylori (HP), salted/preserved food consumption, excessive alcohol intake, and tobacco smoking are implicated in the development of GC (Liu et al, 2008;Bertuccio et al, 2009;Gonzalez et al, 2012). Correspondingly, improvements in diet, food storage and a decline in HP infection due to a general improvement in sanitary conditions have been thought to lead to worldwide decline of GC incidence in the last few decades (Thun et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Interleukin-4 and -8 Gene Polymorphisms and Risk of Gastric Cancer in a Population in Southwestern China

Wen¹,

Loh²,

Wen³

et al. 2014

Asian Pacific Journal of Cancer Prevention

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Section: Introductionmentioning

confidence: 99%

Interleukin-4 and -8 Gene Polymorphisms and Risk of Gastric Cancer in a Population in Southwestern China

Wen¹,

Loh²,

Wen³

et al. 2014

Asian Pacific Journal of Cancer Prevention

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“…Since fruits and vegetables have a high content of AA, it is commonly used as a quality marker. AA is an antioxidant, heat labile and water soluble compound and is able to regenerate tocopherols (vitamin E), from its oxidized form [33]. High temperature, long drying cycle and exposure to oxygen cause a strong reduction of its concentration in fruit and vegetables.…”

Section: Nutritional Quality Changesmentioning

confidence: 99%

Monitoring and Optimization of the Process of Drying Fruits and Vegetables Using Computer Vision: A Review

et al. 2017

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An overview is given regarding the most recent use of non-destructive techniques during drying used to monitor quality changes in fruits and vegetables. Quality changes were commonly investigated in order to improve the sensory properties (i.e., appearance, texture, flavor and aroma), nutritive values, chemical constituents and mechanical properties of drying products. The application of single-point spectroscopy coupled with drying was discussed by virtue of its potentiality to improve the overall efficiency of the process. With a similar purpose, the implementation of a machine vision (MV) system used to inspect foods during drying was investigated; MV, indeed, can easily monitor physical changes (e.g., color, size, texture and shape) in fruits and vegetables during the drying process. Hyperspectral imaging spectroscopy is a sophisticated technology since it is able to combine the advantages of spectroscopy and machine vision. As a consequence, its application to drying of fruits and vegetables was reviewed. Finally, attention was focused on the implementation of sensors in an on-line process based on the technologies mentioned above. This is a necessary step in order to turn the conventional dryer into a smart dryer, which is a more sustainable way to produce high quality dried fruits and vegetables.

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“…Selenium supplementation causes the increase in SBP1 expression, which affects cell viability and chemosensitivity of esophageal adenocarcinoma cells (Silvers et al 2010). A large body of evidence has recently demonstrated the protective role of selenium against several major types of cancers including gastric cancer (Liu and Russell 2008;Lee et al 2011). For example, several studies have reported that sodium selenite induces apoptosis in human osteosarcoma, prostate cancer and leukemia (Cao et al 2006;Xiang et al 2009;Chen et al 2012).…”

Section: Introductionmentioning

confidence: 99%

Sodium Selenite Inhibits Proliferation of Gastric Cancer Cells by Inducing SBP1 Expression

Gong

2016

Tohoku J. Exp. Med.

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Selenium is an essential trace element with an inhibitory effect on many types of human cancers, including gastric cancer. Selenium-binding protein 1 (SBP1) has been shown as a possible mediator of selenium's anti-cancer functions. Indeed, SBP1 was downregulated in gastric cancer, which is related with poor prognosis. However, the molecular mechanisms underlying the anti-tumor effects of SBP1 remain poorly understood. In this study, we aimed to assess the effects of selenium and/or SBP1 on the proliferation of gastric cancer cells. We used SGC7901 and N87 human gastric cancer cell lines and nude mice carrying subcutaneously implanted SGC7901 cells. Treatment with sodium selenite for 48 h caused the inhibition of cell proliferation and the increase in apoptosis of SGC7901 and N87 cells. Furthermore, sodium selenite increased the expression level of SBP1 and decreased the levels of nuclear factor erythroid 2-related factor 2 (Nrf2) and the Wnt pathway components and its downstream targets, including β-catenin, GSK-3β, c-myc and cyclinD1 in these cell lines. However, these effects of sodium selenite were attenuated in SGC7901 and N87 cells by knockdown of SBP1 expression. Thus, the sodium selenite-induced SBP1 expression is associated with the inhibition of cell proliferation and with the induced apoptosis. Importantly, sodium selenite treatment retarded the growth of the transplanted SGC7901 cells in nude mice, with the induction of SBP1 expression, which was associated with the decrease of Nrf2 expression and the inactivation of the Wnt/β-catenin signaling pathway. We suggest that sodium selenite may have a potential application in gastric cancer treatment.

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Nutrition and gastric cancer risk: an update

Cited by 126 publications

References 108 publications

Interleukin-4 and -8 Gene Polymorphisms and Risk of Gastric Cancer in a Population in Southwestern China

Interleukin-4 and -8 Gene Polymorphisms and Risk of Gastric Cancer in a Population in Southwestern China

Monitoring and Optimization of the Process of Drying Fruits and Vegetables Using Computer Vision: A Review

Sodium Selenite Inhibits Proliferation of Gastric Cancer Cells by Inducing SBP1 Expression

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