Inhibition of metalloproteinase activity by fruit extracts

TATE, P

doi:10.1016/s0304-3835(04)00243-5

Cited by 7 publications

(7 citation statements)

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“…Segundo Tate et al (2004), extratos de amora-preta podem prevenir a formação de metastase. Em muitos casos o efeito anti-carcinogênico da amorapreta ocorre devido ao efeito anti-inflamatório de seus extratos.…”

Section: Fitoquímicosunclassified

Fitoquímicos em amora-preta (Rubus spp)

Jacques

Zambiazi

2011

Sem. Ci. Agr.

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ResumoDentre as opções de espécies frutíferas com perspectivas de comercialização, a amoreira-preta (Rubus spp) se destaca como uma das mais promissoras. Esta é uma das espécies que tem apresentado um crescimento de área cultivada nos últimos anos no Rio Grande do Sul (principal produtor brasileiro). O consumo regular de frutas e hortaliças está associado com o baixo risco de incidência e mortalidade por câncer e doenças cardíacas, devido à presença de compostos oriundos do metabolismo secundário, especialmente flavonóides e antocianinas, os quais apresentam grande capacidade de reagir com radicais livres que causam estresse oxidativo, e portanto, contribuem na prevenção destas doenças. Na identificação dos compostos fenólicos na amora-preta foram encontrados os ácidos fenólicos e flavonóides. Dentre os flavonóides encontrados, destacam-se as antocianinas, que variam em sua concentração de acordo com o estágio de maturação das frutas. Tendo como base os valores encontrados na literatura sobre antocianinas e a grande variação entre os diferentes materiais genéticos, existe um grande potencial na produção de amora-preta visando a sua utilização como corante natural na indústria alimentícia e de medicamentos. Além dos compostos fenólicos, a amora-preta também apresenta outros fitoquímicos como às vitaminas C e E, além de carotenóides. Este trabalho tem como objetivo fazer uma revisão bibliográfica dos principais fitoquímicos presentes na amora-preta (Rubus spp). Palavras-chave: Amora-preta, fitoquímicos, antioxidantes AbstractAmong the options for fruit species with market prospects, the blackberry (Rubus spp) stands out as one of the most promising. This is a species that has shown an increase of cultivated area in recent years in Rio Grande do Sul (main Brazilian producer). Regular consumption of fruits and vegetables is associated with low risk of incidence and mortality from cancer and heart disease due to the presence of compounds derived from secondary metabolism, especially flavonoids and anthocyanins, which have great capacity to react with free radicals that cause oxidative stress, and therefore contribute to the prevention of these diseases. The phenolic acids and flavonoids were identificated in the group of phenolic compounds in blackberry. Among the flavonoids, stands out the anthocyanins, which vary in concentration according to the stage of maturation of fruits. Based on the antocyanin content related in literature and the great variation between different genetic materials, there is great potential in the production of blackberry and its utilization as a natural colorant in the food and pharmaceuticals industry. In addition to these compounds, the blackberry also has other phytochemicals such as vitamin C, vitamin E and carotenoids. This paper aims to review literature of the main phytochemicals in blackberry (Rubus spp).

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Section: Fitoquímicosunclassified

Fitoquímicos em amora-preta (Rubus spp)

Jacques

Zambiazi

2011

Sem. Ci. Agr.

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“…In this regard, they play a role in the development of hypertension and strongly influence atherosclerotic plaque stability [124,125]. Extracts from various fruits (raspberries, blackberries, blueberries and muscadine grapes) have been shown to inhibit MMP-2 and MMP-9 expression in vitro [126,127]. To that effect, proanthocyanidins [127] as well as the flavonol myricetin [128] were identified to have the most effective inhibitory activity.…”

Section: Modulation Of Plaque Stability and Thrombosismentioning

confidence: 99%

Evidences of the cardioprotective potential of fruits: The case of cranberries

Ruel

Couillard

2007

Molecular Nutrition Food Res

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Eating a healthy balanced diet, is one of the most important and relevant ways to delay and prevent various health complications including cardiovascular disease (CVD). Among the nutritional factors that have been investigated in recent years, dietary fat intake may be the one that has been most targeted. However, there is also clear epidemiological evidence that increased fruits and vegetables intake can significantly reduce the risk of CVD, an effect that has been suggested to be resulting to a significant extent, from the high polyphenol content of these foods. Numerous polyphenolic compounds such as flavonoids have been identified as having strong antioxidant properties. Most interesting is the fact that, in addition to being one of the largest groups of antioxidant phytochemicals, flavonoids are also an integral part of the human diet as they are found in most fruits and vegetables. Cranberries are one of the most important sources of flavonoids that have a strong antioxidant and anti-inflammatory capacities. Thus, consumption of cranberries or their related products could be of importance not only in the maintenance of health but also in preventing CVD. The following review will present evidences supported for the most part by clinical observations that cranberries can exert potentially healthy effects for your heart.

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“…They are widely distributed in fruits and vegetables. They also inhibit pro-carcinogen bioactivation [84][85][86][87][88]. They also play a protective role because of their antioxidant properties [81,89].…”

Section: The Protective Ability Of Food Of Plant Originmentioning

confidence: 99%

A Vegetable to Meat Consumption Ratio as a Relevant Factor Determining Cancer Preventive Diet

Kapiszewska¹

2006

Local Mediterranean Food Plants and Nutraceuticals

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The observed growth of cancer incidence in certain regions has been usually linked to frequent consumption of 'unhealthy' food. Such food often contains genotoxic substances as heterocyclic aromatic amines (HAAs) and/or polycyclic aromatic hydrocarbones (PAHs), occurring during food preparation, which induce DNA damage in cells. These substances are mainly formed during frying or grilling of meat and they can be removed from the body in a two-stage metabolic process of detoxification (phase 1 and phase 2). If they are not excreted, they form DNA adducts. The effectiveness of detoxification depends on the activity of enzymes encoded by polymorphic genes. A diet containing plenty of fruits and vegetables, due to the presence of biologically active polyphenols, can modulate activity of detoxifying enzymes. Such a diet can decrease the extent of DNA adducts, breaks and oxidative damage, supporting the body's enzymatic system in sufficient removal of DNA damage. The antioxidant vitamins' content in such a diet also enhances the DNA protection by increasing the scavenging of radical oxidative species that occurs during metabolic reactions. The lack of balance between the amount of 'unhealthy' and 'healthy' food leads to the accumulation of unrepaired damage, initiating DNA instability and inducing cancer development. Such damage is often used as a biomarker of cancer risk in epidemiological studies. Moreover, in in vitro studies, the amount of the DNA damage is used as indicator of the protective ability of vitamins, plant extracts and/or individual flavonoids. The incidences of certain dietaryrelated cancers in European Mediterranean countries is lower than in Central and Northern European countries; there is simultaneously variation in the habitual diet in these regions. This suggests that some features of routine nutrition in the Mediterranean countries may be responsible for this preventing effect. However, inconsistency in the epidemiological data, associating the meat and fruit and vegetable intake with cancer risk, suggests that another strategy for evaluation dietary influence on cancer risk should be undertaken. This article argues that it is not the consumption of a single food product or an individual component of diet, but rather a proper ratio of vegetable to meat consumption that is responsible for cancer prevention. This hypothesis is tested comparing the association between certain dietaryrelated cancer incidences (colon & rectum, breast and prostate cancer), registered in 2002, with the ratio between consumption of these two groups of food products in the Mediterranean region and in Central and Northern European region over the last three decades. The results clearly showed that both the ratio between vegetables and meat consumption as well as the ratio between the amount of energy from vegetables and from animal products can be used successfully to evaluate the dietary pattern related to cancer risk.

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Inhibition of metalloproteinase activity by fruit extracts

Cited by 7 publications

References 0 publications

Fitoquímicos em amora-preta (Rubus spp)

Fitoquímicos em amora-preta (Rubus spp)

Evidences of the cardioprotective potential of fruits: The case of cranberries

A Vegetable to Meat Consumption Ratio as a Relevant Factor Determining Cancer Preventive Diet

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