Chemopreventive effect of natural dietary compounds on xenobiotic-induced toxicity

Jia Ching Wu, Ching Shu Lai, Mei Ling Tsai, Chi Tang Ho, Ying Jan Wang, Min Hsiung Pan

研究成果: Review article同行評審

31 引文 斯高帕斯(Scopus)


Contaminants (or pollutants) that affect human health have become an important issue, spawning a myriad of studies on how to prevent harmful contaminant-induced effects. Recently, a variety of biological functions of natural dietary compounds derived from consumed foods and plants have been demonstrated in a number of studies. Natural dietary compounds exhibited several beneficial effects for the prevention of disease and the inhibition of chemically-induced carcinogenesis. Contaminant-induced toxicity and carcinogenesis are mostly attributed to the mutagenic activity of reactive metabolites and the disruption of normal biological functions. Therefore, the metabolic regulation of hazardous chemicals is key to reducing contaminant-induced adverse health effects. Moreover, promoting contaminant excretion from the body through Phase I and II metabolizing enzymes is also a useful strategy for reducing contaminant-induced toxicity. This review focuses on summarizing the natural dietary compounds derived from common dietary foods and plants and their possible mechanisms of action in the prevention/suppression of contaminant-induced toxicity.

頁(從 - 到)176-186
期刊Journal of Food and Drug Analysis
出版狀態Published - 2017 1月 1

All Science Journal Classification (ASJC) codes

  • 食品科學
  • 藥理


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