摘要
Hepatocellular carcinoma(HCC)is a common solid malignancy and a leading cause of cancer-related death worldwide.The mechanisms underlying the pathogenesis and development of HCC are complex and heterogeneous.Although mainly related to hepatitis B and C chronic infection;HCC may also arise from diet-associated conditions such as non-alcoholic fatty liver disease and non-alcoholic steatohepatitis.Furthermore,toxins and nutrients such as mycotoxins and alcohol have an established role in the pathogenesis of chronic liver diseases,whereas specific diet patterns or foods have been associated with a reduction in HCC risk.The aim of this review is to provide a thorough overview of the clinically relevant effects-either beneficial or detrimental-of natural products consumed by humans on HCC risk and management.
