Compuestos antioxidantes provenientes de leguminosas como agentes quimiopreventivos en cáncer de colon

Abstract

Colon cancer is a multifactorial disease whose progression is associated with the gradual accumulation of genetic and epigenetic mutations, besides exogenous factors such chronic inflammation, oxidative stress or eating habits. It has been proposed that plant-based foods like fruits, cereals, and legumes can inhibit carcinogenesis, especially colon carcinogenesis, due to the presence of fiber, protein, and various secondary metabolites, which can inhibit carcinogenic lesions in early stages, induce apoptosis, increase the activities of antioxidant enzymes and the concentration of short-chain fatty acids in the colon. As well as modulate the metabolism of carcinogenic compounds. In this work, a compilation of the advantages of the consumption of legumes and some of the compounds present in them that can prevent chronicdegenerative diseases and specifically colon cancer was made.