Beneficial and detrimental effects of natural dietary products on the risk of hepatocellular carcinoma, and their roles in its management

作     者：Rodolfo Sacco Caterina Conte Sara Marceglia Valeria Mismas Giampaolo Bresci Antonio Romano Roberto Eggenhoffner Luca Giacomelli 

作者机构：Department of GastroenterologyCisanello University Hospital56127 PisaItaly Endocrinology and Metabolic DiseaseUniversitàCattolica del Sacro Cuore00168 RomeItaly Department of EngineeringUniversity of Trieste34100 TriesteItaly Department of Surgical Sciences and Integrated DiagnosticsSchool of MedicineUniversity of Genoa16163 GenoaItaly 

出 版 物：《Hepatoma Research》 (肝癌研究（英文版）)

年 卷 期：2016年第2卷第1期

页      面：53-61页

学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学] 

主　　题：Hepatocellular carcinoma natural products diet dietary supplements 

摘      要：Hepatocellular carcinoma(HCC)is a common solid malignancy and a leading cause of cancer-related death *** mechanisms underlying the pathogenesis and development of HCC are complex and *** mainly related to hepatitis B and C chronic infection;HCC may also arise from diet-associated conditions such as non-alcoholic fatty liver disease and non-alcoholic ***,toxins and nutrients such as mycotoxins and alcohol have an established role in the pathogenesis of chronic liver diseases,whereas specific diet patterns or foods have been associated with a reduction in HCC *** aim of this review is to provide a thorough overview of the clinically relevant effects-either beneficial or detrimental-of natural products consumed by humans on HCC risk and management.