Cruciferous Vegetables, Glutathione S-Transferases, and Implications of Their Interaction to Colorectal Cancer Risk: A Review

Abstract

Globally, colorectal cancer is the third most common type of cancer in men and the second most common in women. As the rate of this cancer increases with the degree of industrialization and urbanization, many researchers emphasize the importance of diets as a decisive factor in the etiology of this cancer. To be specific, the hypothesis that fruit and vegetable intake would act as preventive measurement against colorectal cancer has gained much interest for the general population as well as medical professionals. However, results of epidemiological studies were somewhat inconsistent and showed weak associations in this regard. One possible explanation regarding these controversial results could be due to limited understanding of the interaction between genetic variations and nutrients and their ability to impede cancer development. The objective of this review was to introduce the chemopreventive mechanisms of cruciferous vegetables as well as their active compounds. Furthermore, existing evidence regarding interactions between genetic variations in the key biotransformation enzyme (i.e., glutathione S-transferase) and the effect of the intake of cruciferous vegetables against the risk of colorectal cancer were critically discussed.