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Dietary legumes, intestinal microbiota, inflammation and colorectal cancer

AuthorsAranda-Olmedo, Isabel; Rubio, Luis A.
KeywordsBioactive substances
Colorectal cancer
Dietary legumes
Inflammation Intestinal microbiota
Issue Date2020
PublisherElsevier BV
CitationJournal of Functional Foods 64 (2020)
AbstractColorectal cancer is a worldwide disease with major clinical and economic impact, and its occurrence is determined by a variety of factors. In addition to its hereditary component, it is also known to be associated with various inflammatory processes, epigenetic alterations or modifications of the intestinal microbiota. The alimentary habits are crucial in the conformation of gut microbiota. The Mediterranean diet is widely recognized for its health benefits and has been associated with a lower risk of colon cancer. On the other hand, inflammation is a process commonly associated with cancer, and the intestinal microbiota interacts with the host to maintain normal function and health, particularly in processes of immunity and defense. Here, we are focusing in particular on two groups of substances (fibre, protein fractions) present in legumes whose mechanisms of action to prevent colon cancer or inflammation are likely to be mediated by the intestinal microbiota functional composition.
Publisher version (URL)http://dx.doi.org/10.1016/j.jff.2019.103707
Identifiersdoi: 10.1016/j.jff.2019.103707
issn: 1756-4646
Appears in Collections:(EEZ) Artículos
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