Contributed equally to this work.
Dietary Agents in Cancer Prevention: An Immunological Perspective†
Article first published online: 30 MAR 2012
© 2012 Wiley Periodicals, Inc. Photochemistry and Photobiology © 2012 The American Society of Photobiology
Photochemistry and Photobiology
Volume 88, Issue 5, pages 1083–1098, September/October 2012
How to Cite
Zheng, Y. Y., Viswanathan, B., Kesarwani, P. and Mehrotra, S. (2012), Dietary Agents in Cancer Prevention: An Immunological Perspective. Photochemistry and Photobiology, 88: 1083–1098. doi: 10.1111/j.1751-1097.2012.01128.x
This paper is part of the Special Issue in Commemoration of the 70th birthday of Dr. David R. Bickers.
- Issue published online: 5 SEP 2012
- Article first published online: 30 MAR 2012
- Accepted manuscript online: 28 FEB 2012 12:11PM EST
- Received 2 January 2012, accepted 9 February 2012
Skin cancer is the most common form of cancer diagnosed in the United States. Exposure to solar ultraviolet (UV) radiations is believed to be the primary cause for skin cancer. Excessive UV radiation can lead to genetic mutations and damage in the skin’s cellular DNA that in turn can lead to skin cancer. Lately, chemoprevention by administering naturally occurring non-toxic dietary compounds has proven to be a potential strategy to prevent the occurrence of tumors. Attention has been drawn toward several natural dietary agents such as resveratrol, one of the major components found in grapes, red wines, berries and peanuts, proanthocyanidins from grape seeds, (−)-epigallocatechin-3-gallate from green tea, etc. However, the effect these dietary agents have on the immune system and the immunological mechanisms involved therein are still being explored. In this review, we shall focus on the role of key chemopreventive agents on various immune cells and discuss their potential as antitumor agents with an immunological perspective.