肉桂酸衍生物抗乳腺癌作用分子机制研究进展

摘要

乳腺癌是女性最常见的恶性肿瘤之一。近年来，国内外乳腺癌的发病率呈不断上升的趋势。食品和植物性原料中的肉桂酸衍生物( CADs)在抑制肿瘤细胞生长、分化、增殖及转移过程中发挥着重要作用，但其在乳腺癌中的作用及具体分子机制仍不十分清楚。该文就CADs调控乳腺癌细胞增殖、凋亡、血管生成、肿瘤微环境、肿瘤干细胞特性及作用机制等方面的研究进展予以综述。%Breast cancer is the most common cancer in women and a major health problem of worldwide. Cinnamic acid ( CiA) and its derivatives ( Cinnamic acid derviatives, CADs ) in food and plant original mate-rials are wide spread in the daily food/meals play an important role in the repression of tumor cell growth, dif-ferentiation, proliferation and transfer process. However, the effects of CADs on breast cancer and the molecu-lar mechanisms underlying in remain unclear. The article reviews the molecular mechanisms underlying the effect of CADs on tumor repression with the emphasize on the regulation of proliferation, apoptosis, angiogene-sis, tumor microenvironment, and cancer stem cells-like properties.