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Author(s)
Utilization of probiotics and prebiotics in food
products and in the diet supplemental form continues to gain interest
because of their health benefits. Cancer is the leading cause of death
and strategies for chemoprevention are important to reduce mortality and
morbidity. Probiotics are gaining attention to use as preventive
agents. Efficacy of their use as chemopreventive agents was established
through research. This review focused on the mechanisms of prebiotics
and probiotics action against cancer. Benefits of probiotics against
cancer are attributed to competitive exclusion of pathogenic bacteria,
direct physical binding to carcinogens, altering intestinal environment
to modulate the production enzymes, antioxidant activity and immune
modulation. Prebiotics are indigestible food components that could
promote the growth of probiotics. Chemopreventive properties of
prebiotics are due to their production of short chain fatty acids and
enhancing the immunity of the host. Anticarcinogenic properties of pre-
and probiotics result from a combination of events rather from a single
event.
KEYWORDS
Cite this paper
Sunkata, R. , Herring, J. , Walker, L. and
Verghese, M. (2014) Chemopreventive Potential of Probiotics and
Prebiotics. Food and Nutrition Sciences, 5, 1800-1809. doi: 10.4236/fns.2014.518194.
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