NUTRITIONAL APPROACHES IN THE PREVENTION AND MANAGEMENT OF HEPATOCELLULAR CARCINOMA: A REVIEW

Authors

  • Sree Devi. S. L
  • Mahalakshmi Rajavelu
  • R Lavanya
  • S B Chandra Lekha
  • Nirmala B

Keywords:

Hepatocellular carcinoma, nutrition, antioxidants, functional foods, liver cancer, phytochemicals

Abstract

Hepatocellular carcinoma (HCC) is one of the leading causes of cancer-related mortality globally. Emerging evidence indicates

that dietary interventions can play a significant role in both the prevention and management of HCC, particularly among high

risk populations. This review explores the impact of nutritional factors on HCC progression, focusing on the protective roles of

antioxidants, polyphenols, and specific functional foods. High intake of fruits, vegetables, omega-3 fatty acids, and plant

derived compounds has been associated with anti-carcinogenic effects, while excessive consumption of red meat, sugar, and

saturated fats may elevate HCC risk. Furthermore, selected juices, herbal extracts, and bioactive food combinations exhibit

hepatoprotective and anti-tumor properties in both in vitro and in vivo studies. This comprehensive review underscores the

potential of evidence-based dietary strategies in reducing liver cancer burden and improving the prognosis of HCC patients.

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Published

2025-09-24

How to Cite

Sree Devi. S. L, Mahalakshmi Rajavelu, R Lavanya, S B Chandra Lekha, & Nirmala B. (2025). NUTRITIONAL APPROACHES IN THE PREVENTION AND MANAGEMENT OF HEPATOCELLULAR CARCINOMA: A REVIEW. The Bioscan, 20(Special Issue-3), 919–922. Retrieved from https://thebioscan.com/index.php/pub/article/view/4121

Issue

Vol. 20 No. Special Issue-3 (2025): Volume 20 Special Issue 3 July (2025)

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.