Inhibitory effects of the dietary antioxidants butylated hydroxyanisole and butylated hydroxytoluene on bronchioloalveolar cell proliferation during the bleomycin-induced pulmonary fibrosing process in hamsters

Ikezaki, Shinichiro; Nishikawa, Akiyoshi; Enami, Tomonori; Furukawa, Fumio; Imazawa, Takayoshi; Uneyama, Chikako; Fukushima, Shoji; Takahashi, Mika

doi:10.1016/0278-6915(96)00127-5

Cited by 15 publications

(17 citation statements)

References 14 publications

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“…As far as we know, no epidemiological information is available about the relationship between dietary intake of fruit, cereals, antioxidants, and fiber and IPF. An animal experiment demonstrated that dietary antioxidants such as butylated hydroxyanisole and butylated hydroxytoluene exert inhibitory effects on proliferation of hyperplastic lesions associated with lung fibrosis induced by bleomycin in hamsters [35]. However, our investigation revealed no statistically significant association between intake of ß-carotene and vitamins C and E and the risk of IPF.…”

Section: Discussioncontrasting

confidence: 52%

Vegetable, Fruit, and Cereal Intake and Risk of Idiopathic Pulmonary Fibrosis in Japan

Miyake

Sasaki

Yokoyama³

et al. 2004

Ann Nutr Metab

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Aims: There has been little interest in the role of nutrition in prevention of idiopathic pulmonary fibrosis (IPF). We investigated the relationship between dietary intake of vegetables, fruit, cereals, antioxidants, and fiber and the risk of IPF in Japan. Methods: Included were 104 cases aged 40 years or over who were within 2 years of the diagnosis in accordance with the most recent criteria. Controls aged 40 years or over comprised 56 hospitalized patients diagnosed as having acute bacterial pneumonia and 4 outpatients with common cold. Information on dietary factors was collected using a validated self-administered diet history questionnaire. Adjustment was made for age, sex, region, pack-years of smoking, employment status, occupational exposure, saturated fatty acid intake, and body mass index. Results: Consumption of fruit in the second and third quartiles was associated with a statistically significant reduced risk of IPF. Although not statistically significant, a beneficial association between soluble fiber intake and IPF was found. No statistically significant dose-response relationship was observed between intake of green and yellow vegetables, other vegetables, cereals, β-carotene, vitamins C and E, or insoluble fiber and the risk of IPF. Conclusion: Our findings suggest that fruit intake may confer protection against the development of IPF.

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Section: Discussioncontrasting

confidence: 52%

Vegetable, Fruit, and Cereal Intake and Risk of Idiopathic Pulmonary Fibrosis in Japan

Miyake

Sasaki

Yokoyama³

et al. 2004

Ann Nutr Metab

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“…This result, collectively with those of the MDA content and GSH/GSSG ratio, indicate the attenuation of BLM-produced oxidant stress by LA. Also, previous studies suggest that several natural or synthetic antioxidants are protective in BLMinduced PF (40)(41)(42)(43).…”

Section: Discussionmentioning

confidence: 99%

Therapeutic effects of α-lipoic acid on bleomycin-induced pulmonary fibrosis in rats

Liu

Ahmed²,

Nantajit³

et al. 2007

Int J Mol Med

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Abstract. Pulmonary fibrosis (PF) is a major side effect of radiotherapy and chemotherapy. Recent clinical trials, unfortunately, have failed to identify any therapeutic agent which has the potential to reduce the consequences of this devastating condition. Reactive oxygen species and tissue remodeling regulators, such as metalloproteinases (MMPs) and their inhibitors (TIMPs), are thought to be involved in the development of PF. We investigated these factors to determine the protective effects of antioxidant α-lipoic acid (LA) against antineoplastic agent bleomycin (BLM)-induced oxidant lung toxicity in Sprague-Dawley rats. At different time intervals after BLM administration, pathological changes of the lung were analyzed with the measurement of total protein in bronchoalveolar lavage fluid (BALF), hydroxyproline (HYP) content and the level of three oxidative stress markers, i.e. malondialdehyde (MDA), the GSH/GSSG ratio, and total antioxidative capability (T-AOC). Also, the expression changes of MMP-1 and TIMP-1 were measured. At day 14 or 28 after BLM administration, protein content in BALF, and HYP, MDA and T-AOC contents of the lung increased significantly with a decreased GSH/GSSG ratio, implicating an increased efflux of GSSG from the lung and consumption of GSH. In contrast, treatment with LA protected BLM-induced pulmonary injury by suppressing oxidative stress with the reduction of MDA, and the enhancement of the GSH/GSSG ratio and T-AOC. The BLM-stimulated symptoms of PF were relieved with significant reduction of HYP and total proteins in LA-treated rats. LA also ameliorated the MMP-1/TIMP-1 ratio. These results suggest that LA inhibits BLM-induced lung toxicity associated with oxidative damage. Therefore, antioxidant LA has a potential therapeutic effect in the prevention and alleviation of PF.

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“…Many studies have been carried out regarding these compounds, and while some studies point out hazardous effects such as toxicity and carcinogenic effects, others show the opposite, regarding them as tumor supressant (Ikezaki et al, 1996;Botterweck et al, 2000;Bauer et al, 2001;Carocho and Ferreira 2013a;Vandghanooni et al, 2013).…”

Section: Food Additivesmentioning

confidence: 99%

Natural food additives: Quo vadis?

Carocho

Morales

Ferreira

2015

Trends in Food Science & Technology

451

269

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In a time where the public is more aware and interested with what they eat, natural additives have been gaining interest both from the food industries and the consumers.Some studies show that consumers prefer food prepared with natural additives rather than chemical ones, due to health reasons. Although quite promising, natural additives still face some drawbacks and limitations as well as conflicting information. In this manuscript, the most important natural additives are overviewed, as well as their use, benefits and risks. The future of these molecules along with new types of additives are also summarized. Keywords: natural food additives, antimicrobials, antioxidants, sweeteners, colorings Food as a basic needThe importance of food for mankind is undeniable; there is still no way of living without eating, therefore, this commodity is of utmost importance for the well-being of every man, woman and child across the world. Although the need to feed has maintained itself immutable across the ages, the way we consume foodstuffs has seen deep changes. From the local gatherers in the Paleolithic to the domestications of animals and vegetables there was a huge leap, only surpassed by the commercial trading of spices and other goods in the fifteenth century. Today, in modern countries food is produced in specific facilities and then transported to markets that can be within the same country or even in distant ones (Atkins and Bowler, 2001). Delivering food in good conditions from the production site to the consumer requires a great load of energy, either by refrigeration, controlled packaging or the use of additives to avoid spoilage and reduce food alteration. In a competitive global market, the least expensive method of food preservation is always favored, and in most cases, food additives are 3 chosen over the others. Furthermore, food additives are essential to enable the food industry to make food meet the increasingly challenging market and legal demands (Saltmarsh et al., 2013). Food additivesThe Codex Alimentarius defines a food additive as "any substance not normally consumed as a food itself and not normally used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation treatment, packing, packaging, transport or holding of such food results, or may be reasonably expected to result, (directly or indirectly) in it or its by-products becoming a component of or otherwise affecting the characteristics of such foods. The term does not include contaminants, or substances added to food for maintaining or improving nutritional qualities, or sodium chloride" (Codex Alimentarius; Motarjemi, Moy and Todd, 2014). The Food and Drug Administration of the United States (FDA) defines a food additive as "any substance the intended use of which results or may reasonably be expected to result --directly or indirectly --in its becoming a component or otherwise aff...

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Inhibitory effects of the dietary antioxidants butylated hydroxyanisole and butylated hydroxytoluene on bronchioloalveolar cell proliferation during the bleomycin-induced pulmonary fibrosing process in hamsters

Cited by 15 publications

References 14 publications

Vegetable, Fruit, and Cereal Intake and Risk of Idiopathic Pulmonary Fibrosis in Japan

Vegetable, Fruit, and Cereal Intake and Risk of Idiopathic Pulmonary Fibrosis in Japan

Therapeutic effects of α-lipoic acid on bleomycin-induced pulmonary fibrosis in rats

Natural food additives: Quo vadis?

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