Effect of foods on prostate cancer development

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Abstract

According to the results of meta-analyses, the risk of prostate cancer (PCa) development is lower in vegetarians and pescatarians, people regularly drinking green tea, eating soy, and people with high vitamin D levels. Elevated PCa risk is associated with frequent meat and trans fatty acid consumption. This review describes molecular and epigenetic mechanisms of antitumor effect of components of green tea, soy, sesame, cinnamon, ginger, curcuma, fish, citruses, and green onion on development of PCa. Their consumption not only can decrease the risk of PCa but also increase treatment efficacy. Potentiating effect of green tea polyphenols on the effect of doxorubicin and docetaxel, ginger components on docetaxel resistance are described. Apart from the effect on specific signaling pathways, androgen and estrogen receptors, components of foods have epigenetic effect through interaction with DNA demethylases, histone deacetylases and methyltransferases, and affect expression of specific microRNAs in PCa cells. Therefore, this study of food components can be used for targeted therapy planning and overcoming PCa drug resistance.

About the authors

Rustam Nailevich Mustafin

Bashkir State Medical University, Ministry of Health of Russia

Author for correspondence.
Email: ruji79@mail.ru
ORCID iD: 0000-0002-4091-382X
Russian Federation, 3 Lenina St., Ufa 450008

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