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Аннотация
Обзор литературы посвящен описанию пищевых продуктов и их компонентов, снижающих риск развития колоректального рака (КРР), механизмов действия данных компонентов, включая влияние на эпигенетические факторы и резистентность к химиотерапии. Метаанализы свидетельствуют о влиянии вегетарианской и средиземноморской диет, потребления помидор, пищевых волокон, овса, витамина D и чеснока на снижение риска КРР. В экспериментах на клеточных линиях КРР и на животных идентифицированы механизмы противоопухолевого действия множества компонентов пищевых растительных продуктов. К ним относятся бета-каротин овощей и фруктов, ликопин томатов, ингибиторы Боумана-Бирка и генистеин сои, бета-глюкан овса, сульфорафан капусты, куркумин, ресвератрол орехов и винограда, гесперидин и диметилнобилетин цитрусовых, кверцетин укропа и лука, сезамин кунжута. Описано влияние сульфорафана, куркумина, диаллилдисульфида чеснока, дииндолилметана капусты брокколи, кукурбитацина В тыквы, эпигаллокатехина чая воздействуя на ДНК-метилтрансферазы и деметилазы гистонов оказывают влияние на эпигенетическую регуляцию клеток КРР. Куркумин, ресвератрол, кверцетин, витамин D, рыбий жир, грецкие орехи, полифенолы сливы и антоцианы черной малины влияют на экспрессию специфических микроРНК в канцерогенезе КРР, что свидетельствует о перспективе использования данных компонентов пищевых продуктов для разработки новых способов таргетной терапии КРР. Возможность комплексного использования описанных продуктов питания в лечении КРР связана также с потенцированием эффекта противоопухолевых препаратов и повышением чувствительности к ним клеток КРР. Данная способность определена для куркумина, ресвератрола, сульфорафана, дииндолилметана, генистеина, кверцетина, омега-3 жирных кислот и эпигаллокатехина. Также имеет значение ограничение мяса, ультрапереработанных и жареных продуктов, трансжирных кислот, стимулирующих развитие КРР. Полученные данные могут быть использованы для диетических рекомендаций врачами-онкологами и для проведения дальнейших клинических исследований.
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