Abstract： In China, the morbidity and mortality of colorectal cancer ranks the third and fifth place of all malignant tumors, which seriously threatens the health of residents. The etiology of colorectal cancer is complex, and gut microbiota is the key factor in the process of carcinogenesis. Gut microbiota is an important factor to maintain the human gastrointestinal tract and body health. The
pathogenesis by which gut microbiota induce colorectal cancer includes microbial metabolism, immune and inflammatory pathways
and the regulation of stress and antioxidant defense, bacterial gene toxin and so on. Traditional Chinese medicine (TCM) is often taken by oral, so it inevitably interacts with the gut microbiota. TCM mainly regulates the composition of gut microbiota, thereby regulates the host immune function, as well as oxidative stress and antioxidant defense regulation and other ways to achieve the role of prevention and treatment of colorectal cancer. The experimental studies have confirmed that TCM has a good protective effect
on the balance of intestinal microecology system and improvement of the flora imbalance. It can improve that anti-cancer immune
reaction of the host and exert the anti-tumor curative effect by regulating the cell function of bone marrow source, enhance oxidation
resistance of the whole intestinal flora, improve the metabolism of microorganisms, reduce metabolic inflammation, and inhibit the in
vitro and in vivo genotoxicity of escherichia coli, and anti-inflammation, analgesia, anti-tumor and so on. To sum up, intestinal flora play an important role in the occurrence and development of some colorectal cancer, and regulating intestinal flora is an important target of TCM for the prevention and treatment of colorectal cancer.
潘国凤，张良登，冯兴中. 中药防治肠道菌群相关性结直肠癌的研究进展[J]. 肿瘤代谢与营养电子杂志, 2018, 5(1): 97-101.
1 PAN Guo-feng, 1 ZHANG Liang-deng, 1* FENG Xing-zhong,. Prevention and treatment of gut microbiota related colorectal cancer by traditional Chinese medicine. Electronic Journal of Metabolism and Nutrition of, 2018, 5(1): 97-101.
