DNA oxidation-based analysis: A new approach to assessing the relationship between nutrition and cancer

Mehdi Karimi; Kamran Roudini; Abolfazl Zendehdel; Fatemeh Toorang; Soraiya  Ebrahimpour-Koujan

doi:10.18502/bccr.v13i4.14400

Mehdi Karimi Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
Kamran Roudini Department of Internal Medicine, Cancer Institute, Imam Khomeini Hospital Complex, Tehran University of Medical Sciences, Iran
Abolfazl Zendehdel Geriatric Department, Associate Professor of Internal Medicine, Ziaeian Hospital, Tehran University of Medical Sciences, Tehran, Iran
Fatemeh Toorang Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
Soraiya Ebrahimpour-Koujan Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran

DOI: https://doi.org/10.18502/bccr.v13i4.14400

Keywords: Cancer, DNA, Oxidative damage, Mutation

Abstract

Background: DNA oxidation is one of the essential destructive effects of reactive oxygen species (ROS) on the cell membrane macromolecules leading to the deformation of cellular DNA. The most abundant oxidative DNA product on which most studies have focused is re-oxidized DNA, 8 oxo-deoxyguanosine (8-oxodG). This deformation of cellular DNA is associated with various cancer initiation and progression. DNA damage can be a cancer marker including 8-oxodG, thymidine glycol, 8-oxoadenine, etc. DNA oxidation is affected by environmental and non-environmental factors. Age, diet, and metabolism are at the heart of this process. This review study summarizes the types of cancer-related DNA oxidation that serve as a cancer biomarker. Also, we will look at the factors influencing their formation.