Cancer UrologyCancer UrologyОнкоурология1726-97761996-1812Publishing House ABV Press196810.17650/1726-9776-2026-22-1-128-136REVIEWSОБЗОРЫReview ArticleEffect of foods on prostate cancer developmentВлияние пищевых продуктов на развитие рака предстательной железыhttps://orcid.org/0000-0002-4091-382XMustafinRustam NailevichМустафинРустам Наилевич
Russian Federation
ruji79@mail.ruBashkir State Medical University, Ministry of Health of RussiaФГБОУ ВО «Башкирский государственный медицинский университет» Минздрава России100720262211281361508202518022026Copyright ©; 2026, ABV-PressCopyright ©; 2026, АБВ-пресс2026ABV-PressАБВ-прессhttps://creativecommons.org/licenses/by/4.0/https://oncourology.abvpress.ru/oncur/article/view/1968

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.

Согласно результатам метаанализов, риск развития рака предстательной железы (РПЖ) снижен у вегетарианцев и пескетарианцев, при регулярном употреблении зеленого чая, сои и при высоком уровне витамина D. Повышенный риск РПЖ ассоциирован с частым использованием в пищу мяса и трансжирных кислот. В данном обзоре описаны молекулярные и эпигенетические механизмы противоопухолевого влияния на развитие РПЖ компонентов, содержащихся в зеленом чае, сое, кунжуте, корице, имбире, куркуме, рыбе, цитрусовых и зеленом луке. Их потребление не только способно снизить риск РПЖ, но также повышает эффективность проводимого лечения. Описан потенцирующий эффект полифенолов зеленого чая на действие доксорубицина и доцетаксела, компонентов имбиря – на устойчивость к доцетакселу. Помимо воздействия на специфические сигнальные пути, рецепторы андрогенов и эстрогенов, компоненты пищевых продуктов оказывают эпигенетические эффекты, влияя на деметилазы ДНК, деацетилазы и метилтрансферазы гистонов и на экспрессию специфических микроРНК в клетках РПЖ. Поэтому подробное исследование компонентов пищевых продуктов перспективно для проектирования таргетной терапии и преодоления лекарственной устойчивости РПЖ.

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