Search

In studies conducted in the US and Poland, vegans, non-vegan vegetarians, pescatarians, and omnivores described how they perceived they were treated by others as a function of their diet. We found that vegans thought that others treated them more negatively because of their diets than vegetarians or pescatarians did, and pescatarians thought that others treated them less negatively than vegans and vegetarians did. In Study 1 (N = 96), we found that vegans, vegetarians, and pescatarians thought that others treated them more negatively because of their diet than omnivores did. Moreover, perceptions of negative treatment were positively related to how much participants' diets differed from an omnivorous diet. We replicated these findings in Study 2 (N = 1744), and we also found that vegans, vegetarians, and pescatarians thought that others treated them more positively in some ways compared to omnivores. In Study 3 (N = 1322), we found that differences in perceptions of negative treatment by strangers among vegans, vegetarians, and pescatarians were larger than differences in perceptions of treatment by friends and family members. [ABSTRACT FROM AUTHOR]

Sulforaphane (SFN) is an isothiocyanate that is naturally present in cruciferous vegetables, with high concentration in broccoli. The results of the most recent studies indicate multi-targeted sulforaphane actions which may contribute to prevention and therapy of cancer. Protective properties of sulforaphane have been observed in every stage of carcinogenesis. The mechanism of protection against the initiation of carcinogenesis by SFN includes modulation of phase I and II xenobiotic-metabolizing enzymes, as well as direct blocking of specific binding sites of carcinogens with the DNA molecule. As a result, sulforaphane inhibits DNA adduct formation, thus reducing the risk of mutations. Further sulforaphane activity is targeted at cancer cells and prevents their expansion due to regulation of proliferation and induction of differentiation or apoptosis. In vitro studies using various types of cancer cells have revealed the ability of SFN to arrest the cell cycle, particularly in G2/M, while SFN at higher concentration is shown to activate apoptotic pathways. The possible SFN anticancer effect in the progression stage of carcinogenesis has been proved by only a few studies, which provide evidence for its antiangiogenic and antimetastatic influence. Additionally, SFN exhibits anti-inflammatory and antibacterial effects relevant to cancer prevention. Apart from the biological activity of SFN, this review also focuses on its bioavailability and tissue distribution as well as individuals' genetic predispositions as significant factors influencing the potential efficiency of chemoprevention using this compound.

This review discusses the preventive and therapeutic potential of natural dietary compounds against colorectal cancer. The chemopreventive properties of many natural food matrices and purified bioactive compounds have been evaluated. Prominent among the dietary constituents that are the focus of interest in colorectal cancer chemoprevention are dietary fiber, probiotics and prebiotics, methionine and folate, vitamins D and E, calcium and selenium, anthocyanins, procyanidins, phytoestrogens, isothiocyanates, epigallocatechin gallate, curcumin, and resveratrol. Laboratory studies provide strong evidence for the antitumor potential of these dietary agents. The mechanisms of their chemopreventive action are associated with, for example, the modulation of gene expression involved in the regulation of cell proliferation, differentiation, and apoptosis and the suppression of metastasis and angiogenesis. The anti-carcinogenic properties of these food compounds are also related to inhibition of many inflammatory agents, including the expression of cyclooxygenase-2. In vitro and animal studies showed that most of them can protect against various carcinogens mediating colon cancer and suggest that they can also sensitize tumors to chemotherapy and radiation. Although experimental studies have clearly demonstrated their anticancer activity, not many clinical trials have provided satisfying results, not only because of the lack of efficiency of the chemopreventive agents, but also due to the lack of precise biomarkers monitoring their effects on colon cancer. Despite the lack of strong evidence for the anticancer potential of natural food compounds, clinicians have high hopes for using these factors in colon cancer chemoprevention and decreasing the incidence of this common malignancy in the future.