Journal of Current Research in Food Science
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P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2023, Vol. 4, Issue 1, Part A
Nutrition: The key to rehabilitation of colon cancer


Author(s): Anvi Rana

Abstract: The second most destructive and third most common kind of cancer nationwide is colorectal cancer, often known as colon cancer. A lower-end of the digestive system cancer that affects the colon or rectum. The two main variables that increase the chance of developing a disease are lifestyle and eating habits. Consuming fruits and vegetables, which mostly include food hydrocolloids, can assist in lowering the risk of this kind of neoplasia (unregulated and unstable cell development). Various dietary polysaccharides have implications in anti-tumoral therapy, including as a coadjuvant to common medications, as carriers, or as direct influences on cancer cells. Inulin, -glucans, pectins, fucoidans, alginates, mucilages, and gums are a few groups. Discussing colorectal cancer processes and the functions of various polysaccharides in maintaining intestinal health is crucial. It has previously been investigated how altered mechanisms in colorectal cancer are influenced by genetic, environmental, and immunological factors. In-depth research has been done on the methods by which dietary fibre sources affect a healthy gut environment, including microbial diversity, byproduct synthesis (mainly short-chain fatty acids), inflammatory profile modulation, and tumoral mutant pathways regulation.

Pages: 23-29 | Views: 806 | Downloads: 455

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Journal of Current Research in Food Science
How to cite this article:
Anvi Rana. Nutrition: The key to rehabilitation of colon cancer. J Curr Res Food Sci 2023;4(1):23-29.

Journal of Current Research in Food Science

Journal of Current Research in Food Science

Journal of Current Research in Food Science
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