Betalains increase vitexin-2-O-xyloside cytotoxicity in CaCo-2 cancer cells

Farabegoli, Fulvia; Scarpa, Emanuele Salvatore; Frati, Alessandra; Serafini, Giordano; Papi, Alessio; Spisni, Enzo; Antonini, Elena; Benedetti, Serena

doi:10.1016/j.foodchem.2016.09.112

Cited by 40 publications

(37 citation statements)

References 30 publications

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“…The betalains are derived from betalamic acid and divided into two sub-classes: betacyanin (purple-red pigments) and betaxanthins (yellow-orange pigments) [3]. These pigments are important antioxidant substances, and present antimicrobial and anti-inflammatory activities, the inhibition of lipid peroxidation, an increased resistance to oxidation of low-density lipoproteins, and chemo-preventive effects [3][4][5].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Stability, Antioxidant Activity, and Acceptance of Beet and Orange Mixed Juice During Refrigerated Storage

et al. 2017

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Abstract:The objective of this study was to mix beet juice and orange juice in two proportions (1:1 and 1:2 v/v), evaluate their physicochemical stability and antioxidant activity during storage (4 • C for 30 days), and evaluate their acceptance by consumers. Beet juice (with or without pasteurization) and pasteurized orange juice were used as controls. The presence of orange juice contributed to the pH, betacyanin, betaxanthin, and antioxidant capacity stabilities during storage, whereas the presence of beet improved the color stability. The mixed juices showed high total phenolic compounds (484-485 µg gallic acid/mL), DPPH scavenging capacity µg Trolox/mL), and ABTS (1854-1840 µg Trolox/mL), as well as better sensory acceptance than the pasteurized beet juice. However, the mixed juices had a more significant reduction in the ascorbic acid content (completely lost at 15 days of storage) than the pasteurized orange juice (25% reduction at 30 days). The beet and orange mixed juice is an alternative functional beverage that can contribute to an increase in the consumption of beet and orange.

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Section: Introductionmentioning

confidence: 99%

Physicochemical Stability, Antioxidant Activity, and Acceptance of Beet and Orange Mixed Juice During Refrigerated Storage

et al. 2017

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“…When betalamic acid is condensed with proline or glutamine, indicaxanthin or vulgaxanthin is generated, respectively (Gandia‐Herrero et al , ). In BVr, the main BC and BX that we found were betanin, isobetanin and vulgaxanthin I (Farabegoli et al , ). Fig.…”

Section: Introductionmentioning

confidence: 73%

“…As regards to betalains, BC showed a higher antioxidant capacity, assessed using the ORAC method, compared with BX (Farabegoli et al , ; Kugler et al , ). Indeed, the uptake of dietary betalains provides intracellular antioxidant protection in human red blood cells (Tesoriere et al , ).…”

Section: Introductionmentioning

confidence: 99%

“…Regarding cancer cells, BX and BC were able to reduce oxidative damage caused directly by H 2 O 2 in CaCo‐2 colon cancer cells (Farabegoli et al , ). It is highly likely that betalains exert their antioxidant effect at a genomic level by increasing the expression and transcriptional activity of the redox‐sensitive transcription factor nuclear factor (erythroid‐derived 2)‐like 2 (Nrf2) (Na and Surh, ), which is normally bound to the cytosolic protein Kelch‐like ECH‐associated protein 1 (Keap1).…”

Section: Introductionmentioning

confidence: 99%

“…In CaCo‐2 colorectal cancer cells, cytotoxicity of BX and BC showed a hormetic pattern, with the highest cytotoxicity exerted through the activation of apoptosis, in the range 0.25–0.35 μg/mL (Farabegoli et al , ). At higher concentrations, the cytotoxic effect disappears, possibly due to their antioxidant activity (Farabegoli et al , ), which helps the cells to counteract the oxidative stress.…”

Section: Introductionmentioning

confidence: 99%

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C-Glycosyl Flavonoids fromBeta vulgarisCiclaand Betalains fromBeta vulgarisrubra: Antioxidant, Anticancer and Antiinflammatory Activities-A Review

2017

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The green beet (Beta vulgaris var. cicla L.) and red beetroot (B. vulgaris var. rubra L.) contain phytochemicals that have beneficial effects on human health. Specifically, the green beet contains apigenin, vitexin, vitexin-2-O-xyloside and vitexin-2-O-rhamnoside, while the red beetroot is a source of betaxanthins and betacyanins. These phytochemicals show considerable antioxidant activity, as well as antiinflammatory and antiproliferative activities. Vitexin-2-O-xyloside, in combination with betaxanthins and betacyanins, exerts antiproliferative activity in breast, liver, colon and bladder cancer cell lines, through the induction of both intrinsic and extrinsic apoptotic pathways. A significant body of evidence also points to the role of these phytochemicals in the downregulation of the pro-survival genes, baculoviral inhibitor of apoptosis repeat-containing 5 and catenin beta-1, as well as the genes controlling angiogenesis, hypoxia inducible factor 1A and vascular endothelial growth factor A. The multi-target action of these phytochemicals enhances their anticancer activity. Vitexin-2-O-xyloside, betaxanthins and betacyanins can be used in combination with conventional anticancer drugs to reduce their toxicity and overcome the multidrug resistance of cancer cells. In this review, we describe the molecular mechanisms that enable these dietary phytochemicals to block the proliferation of tumor cells and inhibit their pro-survival pathways. Copyright © 2017 John Wiley & Sons, Ltd.

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Betalains

Miguel

2019

Encyclopedia of Life Sciences

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For long time ago that red beetroot (betalains) has been used as food colouring agent. The development of the organic synthesis led to the production of cheaper food synthetic colorants derived from aniline and other organic compounds that also presenting higher chemical stability and tinctorial strength than natural ones. However, consumers' growing interest in natural products shifted the research goal towards the natural colorants with the objective to improve their chemical stability in diverse food matrices and to find less time‐consuming and more environmental friendly techniques of extraction. Beyond the colouring property of betalains, they exhibit beneficial properties for human health, although their transformations in the organism do not permit explain such biological properties, unless their metabolites also possess activity. This is other research field that starts increasing. Plant and microorganism biotechnology can be a tool for obtaining new natural betalains as well as for enlightening their biosynthetic pathways. Key Concepts New data on the betalain biosynthesis. Betalain bioavailability in animals and humans. Betalain beneficial properties and their molecular mechanisms. Betalains as natural pigments. Encapsulation of betalains.

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Betalains increase vitexin-2-O-xyloside cytotoxicity in CaCo-2 cancer cells

Cited by 40 publications

References 30 publications

Physicochemical Stability, Antioxidant Activity, and Acceptance of Beet and Orange Mixed Juice During Refrigerated Storage

Physicochemical Stability, Antioxidant Activity, and Acceptance of Beet and Orange Mixed Juice During Refrigerated Storage

C-Glycosyl Flavonoids fromBeta vulgarisCiclaand Betalains fromBeta vulgarisrubra: Antioxidant, Anticancer and Antiinflammatory Activities-A Review

Betalains

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