A review of the dietary flavonoid, kaempferol on human health and cancer chemoprevention

Chen, Allen Y.; Chen, Yi Charlie

doi:10.1016/j.foodchem.2012.11.139

Cited by 778 publications

(472 citation statements)

References 79 publications

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“…Luteolin is known to promote cell death by apoptosis and preservation of normal cells and also possesses significant anticancer properties (Chen & Chen, 2013;Dang et al, 2015;Zheng et al, 2014). Its presence in honey produced by Melipona q. anthidoides and Melipona mandacaia might attribute cell protecting properties.…”

Section: Resultsmentioning

confidence: 99%

Screening for quality indicators and phenolic compounds of biotechnological interest in honey samples from six species of stingless bees (Hymenoptera: Apidae)

et al. 2017

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Honey from stingless bees of the genus Melipona is a well sought product. Nevertheless lack of legal frameworks for quality assessment complicates the evaluation of food safety and marketing of these products. Seeking to assess the quality of honey from the bees of this genus, physical and chemical analyses, identification of phenolic compounds, and microbiological evaluation from six species of stingless bees was performed. The honey samples showed high reducing sugars, low protein levels and a balanced microbiota. High total phenols and flavonoids and higher antioxidant activity were also recorded. Different phenolic compounds of great biotechnological potential were identified and of these apigenin, kaempferol and luteolin were identified for the first time in honey. To the best of our knowledge, this is one of the few works describing a detail characterization of melipona honey together with identification of the phenolic compounds of significant therapeutic value.Keywords: honey; chromatography; flavonoids; phenols; antioxidants; stingless bees; pollen types.Practical Application: This is one of the few works that describe the characterization of honey from seven species of stingless bees together detailing the identification of phenolic compounds of significant therapeutic value, which can serve as an important reference for future studies.

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Section: Resultsmentioning

confidence: 99%

Screening for quality indicators and phenolic compounds of biotechnological interest in honey samples from six species of stingless bees (Hymenoptera: Apidae)

et al. 2017

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“…Flavonoids are believed to protect cells from disease by shielding lipids, proteins and DNA from oxidative damage. 52 Previous in vitro bioactivity studies of flavonoids have demonstrated anti-inflammatory, antioxidant, and anticancer activity. 52 The results of this study indicate that the acai, cacao and maca extracts have bacterial growth inhibitory activity and ability to block cancer cell proliferation.…”

Section: Discussionmentioning

confidence: 99%

“…52 Previous in vitro bioactivity studies of flavonoids have demonstrated anti-inflammatory, antioxidant, and anticancer activity. 52 The results of this study indicate that the acai, cacao and maca extracts have bacterial growth inhibitory activity and ability to block cancer cell proliferation. The good antibacterial activity of acai and maca ethyl acetate extracts and the cancer cell anti-proliferative activity of the aqueous cacao and maca extracts indicates their potential in the treatment of rheumatoid arthritis and some cancers.…”

Section: Discussionmentioning

confidence: 99%

Acai, cacao and maca extracts: Anticancer activity and growth inhibition of microbial triggers of selected autoimmune inflammatory diseases

Wang¹,

Zhang²,

Cock³

2016

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Background: The consumption of high antioxidant foods has been linked with a decreased incidence of some cancers and inflammatory diseases. Some high antioxidant foods also inhibit the growth of a variety of bacterial pathogens. Despite this, the high antioxidant 'superfoods' acai, cacao and maca are yet to be adequately tested for anticancer activity or the ability to inhibit the growth of bacterial triggers of autoimmune inflammatory diseases. Materials and Methods: Freeze dried acai, cacao and maca powders were extracted and tested for antimicrobial activity using a modified disc diffusion assay and the MICs were determined. Inhibitory activity against CaCo2 and HeLa cancer cell lines was evaluated using colorimetric cell proliferation assays. Toxicity was evaluated using an Artemia franciscana nauplii bioassay. Results: The acai, cacao and maca extracts displayed broad spectrum antibacterial activity, inhibiting the growth of all of the bacteria screened, although generally with only low efficacy. The ethyl acetate extracts were more potent bacterial growth inhibitors than were the corresponding methanolic and aqueous extracts. The inhibitory activity of the acai and maca ethyl acetate extracts against P. mirabilis was particularly noteworthy, with MIC values <1000 µg/mL. The aqueous and methanolic extracts of all fruits had only low bacterial growth inhibitory activity. In contrast, the aqueous extracts of cacao and maca were the most effective at inhibiting proliferation of the colorectal cancer cell line CaCo2 (aqueous maca extract IC 50 =1800 µg/mL) and HeLa cervical cancer cell growth, (aqueous cacao extract IC 50 values 1810 µg/mL). All extracts were non-toxic, with LC 50 values substantially > 1000 µg/mL. Conclusion: These studies demonstrate that the aqueous cacao and maca extracts have appreciable inhibitory activity against some cancer cell lines and that the acai and maca ethyl acetate extracts were moderate inhibitors of the growth of bacteria associated with selected autoimmune inflammatory disorders. Furthermore, the toxicity studies indicate that they are safe for therapeutic usage. All other extracts were inactive or of low activity towards the cancer and bacterial cells.

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“…Polyphenols have become an intense focus of research interest due to their potent antioxidant properties and their perceived health-beneficial effects in the treatment and prevention of cancer, cardiovascular disease, and other pathologies (Chen and Chen 2013;Iriti and Varoni 2013;Martin et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Green and Efficient Extraction Method to Determine Polyphenols in Cocoa and Cocoa Products

et al. 2017

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Cocoa and cocoa products have broad and wellproven health benefits, most of which are associated with the high antioxidant capacity of cocoa flavonoids. Most extraction methods for flavonoids in cocoa products use several steps including a defatting step and large amount of organic solvents. Moreover, they are labor-intensive and time-consuming. In this work, a pressurized hot water extraction (PHWE) method has been compared to conventional sonication extraction (CSE) method. The contribution of individual compounds to the total antioxidant capacity of the extracts was evaluated by developing an analytical technique consisting of high-performance liquid chromatography (HPLC) with photodiode array coupled to electrochemical and to charged aerosol detectors and HPLCmass spectrometry for the confirmation of the identity of compounds present. Additionally, procyanidins were analyzed by fluorescence detection. PHWE turned out to be more efficient in extracting phenolics and methylxanthines, as compared to the conventional method, in addition to being more Bgreenî n terms of using less organic solvents.

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A review of the dietary flavonoid, kaempferol on human health and cancer chemoprevention

Cited by 778 publications

References 79 publications

Screening for quality indicators and phenolic compounds of biotechnological interest in honey samples from six species of stingless bees (Hymenoptera: Apidae)

Screening for quality indicators and phenolic compounds of biotechnological interest in honey samples from six species of stingless bees (Hymenoptera: Apidae)

Acai, cacao and maca extracts: Anticancer activity and growth inhibition of microbial triggers of selected autoimmune inflammatory diseases

Green and Efficient Extraction Method to Determine Polyphenols in Cocoa and Cocoa Products

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