The dietary role of macronutrients and their metabolites in cancer has been evident for many
decades. Dietary ingestion of fat, carbohydrates, protein, and fiber, as well as probiotics that …

Short-chain fatty acids (SCFAs) are the main metabolites produced by the bacterial
fermentation of dietary fiber, and they play a critical role in the maintenance of intestinal …

Colorectal Cancer (CRC) is a major cause of cancer-related death worldwide. CRC
increased risk has been associated with alterations in the intestinal microbiota, with …

Epidemiological studies have linked increased incidence of inflammatory diseases and
intestinal cancers in the developed parts of the world to the consumption of diets poor in …

Colorectal cancer (CRC) is the third most common cancer and the second leading cause of
cancer-related death worldwide. It involves the complex interactions between genetic …

The effects of fatty acids on cancer cells have been studied for decades. The roles of dietary
long-chain n-3 polyunsaturated fatty acids, and of microbiome-generated short-chain butyric …

Globally, breast cancer is the most frequent type of cancer in women, and most breast
cancer-associated deaths are due to metastasis and recurrence of the disease. Dietary …

GPR43 is a G‐protein‐coupled receptor for short‐chain fatty acids (SCFAs). Expression of
GPR43 is detected in hematopoietic tissues and the large intestine. SCFAs are derived from …

The development of intestinal cancer involves complex genetic and epigenetic alterations in
the intestinal mucosa. The principal signaling pathway responsible for the initiation of tumor …

Cancer is a multi-step process that can be viewed as a cellular and immunological shift
away from homeostasis in response to selected infectious agents, mutations, diet, and …