alexa Cancer-promoting and Inhibiting Effects of Dietary Compounds: Role of the Aryl Hydrocarbon Receptor (AhR)
ISSN: 2167-0501

Biochemistry & Pharmacology: Open Access
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Review Article

Cancer-promoting and Inhibiting Effects of Dietary Compounds: Role of the Aryl Hydrocarbon Receptor (AhR)

Joann B. Powell* and Maryam Ghotbaddini
Center for Cancer Research and Therapeutic Development, Clark Atlanta University, Atlanta, GA USA
Corresponding Author : Joann B. Powell
Center for Cancer Research and Therapeutic Development
Clark Atlanta University, Atlanta, GA USA
Tel: 404-880-6794
E-mail: [email protected]
Received January 26, 2014; Accepted February 26, 2014; Published March 08, 2014
Citation: Powell JB, Ghotbaddini M (2014) Cancer-promoting and Inhibiting Effects of Dietary Compounds: Role of the Aryl Hydrocarbon Receptor (AhR). Biochem Pharmacol 3:131. doi:10.4172/2167-0501.1000131
Copyright: © 2014 Powell JB, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

Polyaromatic hydrocarbons, heterocyclic aromatic amines and dioxin-like compounds are environmental carcinogens shown to initiate cancer in a number of tissue types including prostate and breast. These environmental carcinogens elicit their effects through interacting with the aryl hydrocarbon receptor (AhR), a ligand activated transcription factor. Naturally occurring compounds found in fruits and vegetables shown to have anti-carcinogenic effects also interact with the AhR. This review explores dietary and environmental exposure to chemical carcinogens and beneficial natural compounds whose effects are elicited by the AhR.

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