Kamla-Raj 2003                                                                          Int J Hum Genet, 3(2): 127-134 (2003)



Control of the Aggressive Capacity of Prostate Cancer by
Nutritional Inhibitors of Urokinase and Lipoxygenase


Jerzy Jankun, Steven H. Selman and Ewa Skrzypczak-Jankun


Urology Research Center, Department of Urology, Medical College of Ohio

[J.J., S.H. S., E.S-J.], Physiology and Molecular Medicine, [J.J., S.H.S.],

3065 Arlington Ave., Toledo, OH 43614-5807, USA

Telephone: 419-383-3691, Fax: 419-383-3168, E-mail: jjankun@mco.edu.


Key Words Urokinase; lipoxygenase; cancer; nutrition; green tea; curcumin.


Abstract  Pytochemicals of food and herbs are very potent antioxidants and free radical scavengers. It is accepted that these chemicals minimize DNA damage by reacting with free radicals and in this way they could prevent cancer. However, in some studies antioxidants increase incident of cancers instead of lowering it. These trials have caused a rethinking of the use of natural compounds as chemoprevention agents utilizing anti-oxidant concept. It was hypothesized instead that elements of food could react with enzymes crucial for cancer formation and growth. We choose two of these as an illustration of a concept. Urokinase and lipoxygen-ases are enzymes of a profound impact on cancer cells growth, metastasis and invasiveness. This article provides review of natural compounds, mostly antioxidants that are inhibitors of lipoxygenase and urokinase. Inhibition of these enzymes by food elements could prevent or reduce cancer growth in this way rather than utilizing antioxidant pathway.


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