Chemoprevention of colorectal cancer
More details
Hide details
Chair and Clinic of Paediatrics, Gastroenterology, Hepatology and Paediatric Nutrition, Medical University of Gdańsk, Poland
Submission date: 2015-09-05
Acceptance date: 2015-12-07
Online publication date: 2016-01-27
Publication date: 2020-03-23
Corresponding author
Paulina Czadek   

Dębinki 1, 80-211 Gdańsk, Poland. Tel.: +48 604 928 592.
Pol. Ann. Med. 2016;23(1):75-79
There are many studies which suggest that the occurrence of colorectal cancer is closely related to the dietary habits. It is known that a number of substances occurring in food can protect against the development of colon cancer. A procedure consisting of using natural or synthetic materials to prevent the progression of cancer is called chemoprevention.

The aim of the paper is to present a number of substances having a chemopreventive effect in colorectal cancer.

Material and methods:
A method that was used for the creation of this article was to review the literature.

There are many substances having chemopreventive effect in colorectal cancer. During the many years of research, more than 200 potentially active ingredients have been detected, whose clinical relevance is constantly tested. These include epigallocatechin gallate, dietary fiber, probiotics, vitamin D, selenium, folic acid, methionine, anthocyanins, procyanidins, curcumin, resveratrol, antioxidant as vitamins A, C, E and b-carotene, genistein, allicin and others. These substances act by maintaining the balance between cell proliferation, differentiation and apoptosis of epithelial cells of the colon. Additionally, they have an ability to bind and degrade the potential carcinogens. What is more, they have a predisposition to slow down the cycle of colon cancer cells and to limit their ability of metastasis.

There are many substances that have a potentially chemopreventive effect in colorectal cancer but currently chemoprevention is of limited use in the prevention of colon cancer. This is mainly due to the fact that there is a lack of clear evidence of preventive and therapeutic effects of chemopreventive substances.

None declared.
Hakama M. Chemoprevention of cancer. Acta Oncol. 1998;37(3):227–230.
Das D, Arber N, Jankowski JA. Chemoprevention of colorectal cancer. Digestion. 2007;76(1):51–67.
Donejko M, Niczyporuk M, Galicka E, Przylipiak A. [Anticancer properties epigallocatechin-gallate contained in green tea]. Postępy Hig Med Dośw. 2013;67:26–34 [in Polish].
Aggarwal BB, Shishodia S. Molecular targets of dietary agents for prevention and therapy of cancer. Biochem Pharmacol. 2006;71(10):1397–1421.
Yang CS, Chung JY, Yang G, Chhabra SK, Lee MJ. Tea and tea polyphenols in cancer prevention. J Nutr. 2000;130(2S suppl):472–478.
Nakachi K, Matsuyama S, Miyake S, Suganuma M, Imai K. Preventive effects of drinking green tea on cancer and cardiovascular disease: epidemiological evidence for multiple targeting prevention. Biofactors. 2000;13(1–4):49–54.
Hong J, Smith TJ, Ho CT, August DA, Yang CS. Effects of purified green and black tea polyphenols on cyclooxygenase- and lipoxygenase-dependent metabolism of arachidonic acid in human colon mucosa and colon tumor tissues. Biochem Pharmacol. 2001;62(9):1175–1183.
Willett WC. Diet and cancer. Oncologist. 2000;5(5):393–404.
Olejnik A, Tomczyk J, Kowalska K, Grajek W. [The role of natural dietary compounds in colorectal cancer chemoprevention]. Postępy Hig Med Dośw. 2010;64:175–187 [in Polish].
Kang SY, Seeram NP, Nair MG, Bourquin LD. Tart cherry anthocyanins inhibit tumor development in Apc(Min) mice and reduce proliferation of human colon cancer cells. Cancer Lett. 2003;194(1):13–19.
Fuller R. Probiotics in human medicine. Gut. 1991;32(4):439–442.
Gibson GR, Roberfroid MB. Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. J Nutr. 1995;125(6):1401–1412.
Fotiadis CI, Stoidis CN, Spyropoulos BG, Zografos ED. Role of probiotics, prebiotics and synbiotics in chemoprevention for colorectal cancer. World J Gastroenterol. 2008;14(42):6453–6457.
Taper HS, Roberfroid M. Inulin/oligofructose and anticancer therapy. Br J Nutr. 2002;87(suppl 2):283–286.
Pool-Zobel BL. Inulin-type fructans and reduction in colon cancer risk: review of experimental and human data. Br J Nutr. 2005;93(suppl 1):S73–S90.
Peters U, McGlynn KA, Chatterjee N, et al. Vitamin D, calcium and vitamin D receptor polymorphism in colorectal adenomas. Cancer Epidemiol Biomarkers Prev. 2001;10(12):1267–1274.
Kłobukowski JA, Skibniewska KA, Kowalski IM. Calcium bioavailability from dairy products and its release from food by in vitro digestion. J Elem. 2014;19(1):277–288.
Miciński J, Zwierzchowski G, Kowalski I, Szarek J. Healthpromoting properties of selected milk components. J Elem. 2013;18(1):165–186.
Wu K, Willett WC, Fuchs CS, Colditz GA, Giovannucci EL. Calcium intake and risk of colon cancer in women and men. J Natl Cancer Inst. 2002;94(6):437–446.
Peterlik M, Grant WB, Cross HS. Calcium, vitamin D and cancer. Anticancer Res. 2009;29(9):3687–3698.
Nelson MA, Goulet AC, Jacobs ET, Lance P. Studies into the anticancer effects of selenomethionine against human colon cancer. Ann N Y Acad Sci. 2005;1059:26–32.
Kim YI. Role of folate in colon cancer development and progression. J Nutr. 2003;133(11 suppl 1):3731S–3739S.
Kassie F, Uhl M, Rabot S, et al. Chemoprevention of 2-amino-3-methylimidazo[4,5-f]quinoline (IQ)-induced colonic and hepatic preneoplastic lesions in the F344 rat by cruciferous vegetables administered simultaneously with the carcinogen. Carcinogenesis. 2003;24(2):255–261.
de Vogel S, Dindore V, van Engeland M, Goldbohm RA, van den Brandt PA, Weijenberg MP. Dietary folate, methionine, riboflavin, and vitamin B-6 and risk of sporadic colorectal cancer. J Nutr. 2008;138(12):2372–2378.
Stoner GD, Wang LS, Casto BC. Laboratory and clinical studies of cancer chemoprevention by antioxidants in berries. Carcinogenesis. 2008;29(9):1665–1674.
Scalbert A, Williamson G. Dietary intake and bioavailability of polyphenols. J Nutr. 2000;130(8S suppl):2073S–2085S.
Gosse F, Guyot S, Roussi S, et al. Chemopreventive properties of apple procyanidins on human colon cancer derived metastatic SW620 cells end in a rat model of colon carcinogenesis. Carcinogenesis. 2005;26(7):1291–1295.
Wolter F, Akoglu B, Clausnitzer A, Stein J. Downregulation of the cyclin D1/Cdk4 complex occurs during resveratrolinduced cell cycle arrest in colon cancer cell lines. J Nutr. 2001;131(8):2197–2203.
Majumdar AP, Banerjee S, Nautiyal J, et al. Curcumin synergizes with resveratrol to inhibit colon cancer. Nutr Cancer. 2009;61(4):544–553.
Grajek W. [Role of antioxidants in reducing the occurrence risk of cancer and cardiac vascular diseases]. Żywność Nauka Technologia Jakość. 2004;1(38):3–11 [in Polish].
Cyranka M, Kapka L, Rzeski W. [Cancer chemoprevention application perspectives in prophylactis and therapy]. Zdr Publ. 2009;119(2):223–227 [in Polish].
Grynkiewicz G, Achmatowicz O, Pucko W. [Bioactive isoflavone genistein – prospective medicinal applications]. Postępy Fizjoter. 2000;3:15–20 [in Polish].
Wroński K. [Consumption of garlic in patients with diagnosed colorectal carcinoma]. Nowa Med. 2013;2:43–47 [in Polish].
Lutomski J. [Healing properties of garlic]. Wiad Ziel. 2000;2:15–17 [in Polish].
Bat-Chen W, Golan T, Peri I, Ludmer Z, Schwartz B. Allicin purified from fresh garlic cloves induces apoptosis in colon cancer cells via Nrf2. Nutr Cancer. 2010;62(7):947–957.
Meng S, Zhang X, Giovannucci EL, Ma J, Fuchs CS, Cho E. No association between garlic intake and risk of colorectal cancer. Cancer Epidemiol. 2013;37(2):152–155.
McCullough ML, Jacobs EJ, Shah R, Campbell PT, Gapstur SM. Garlic consumption and colorectal cancer risk in the CPS-II Nutrition Cohort. Cancer Causes Control. 2012;23(10):1643–1651.
Journals System - logo
Scroll to top