Regulation of inflammation in cancer by dietary eicosanoids

Background: Cancer is a major burden of disease worldwide and increasing evidence shows that inflammation contributes to cancer development and progression. Eicosanoids are derived from dietary polyunsaturated fatty acids, such as arachidonic acid (AA), and are mainly produced by a series of enzymatic pathways that in-clude cyclooxygenase (COX), lipoxygenase (LOX), and cytochrome P-450 epoxygenase (CYP). Eicosanoids con-sist of at least several hundred individual molecules and play important roles in the inflammatory response and inflammation-related cancers. Scope and approach: Dietary sources of AA and biosynthesis of eicosanoids from AA through different metabolic pathways are summarized. The bioactivities of eicosanoids and their potential molecular mechanisms on inflam-mation and cancer are revealed. Additionally, current challenges and limitations in eicosanoid research on inflammation-related cancer are discussed. Key findings and conclusions: Dietary AA generates a large variety of eicosanoids, including prostaglandins, throm-boxane A2, leukotrienes, cysteinyl leukotrienes, lipoxins, hydroxyeicosatetraenoic acids (HETEs), and epoxyeicosatrienoic acids (EETs). Eicosanoids exert different bioactivities and mechanisms involved in the in-flammation and related cancer developments. A deeper understanding of eicosanoid biology may be advanta-geous in cancer treatment and help to define cellular targets for further therapeutic development. & COPY; 2023 Elsevier Inc. All rights reserved.

Automated summary

Cancer, a major global disease burden, is influenced by inflammation. Eicosanoids, derived from dietary fatty acids like arachidonic acid (AA), are involved in inflammation-related cancers. This research summarizes dietary sources of AA, eicosanoid biosynthesis, their bioactivities, potential molecular mechanisms, and current challenges in studying eicosanoids in relation to inflammation-related cancer.