Phytochemicals for the Prevention and Treatment of Gastric Cancer: Effects and Mechanisms

Mao, Qian-Qian; Xu, Xiaoyu; Shang, Ao; Gan, Ren‐You; Wu, Ding‐Tao; Atanasov, Atanas G.; Li, Hua Bin

doi:10.3390/ijms21020570

Cited by 49 publications

(49 citation statements)

References 133 publications

(146 reference statements)

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“…Fruits and vegetables contain many different phytochemicals [ 1 , 2 ]. Many studies have reported the higher intake of fruits and vegetables can reduce the risk of developing chronic disease [ 3 , 4 ]. Berries contain many bioactive compounds and are reported to have high antioxidant [ 5 ], antitumor [ 6 , 7 ] and anti-inflammatory activities [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Assessment of Physicochemical Quality, Antioxidant Content and Activity, and Inhibition of Cholinesterase between Unripe and Ripe Blueberry Fruit

Hwang

Kim

Shin

2020

Foods

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Five Korean blueberries (’’Nelson’’, ’’Duke ’’, ’’Bluejay ’’, ’’Toro’’, and ’’Elliot ’’) were harvested at two maturity stages (unripe and ripe) to evaluate fruit quality and antioxidant activities. The Hunter L, a, and b color of ripe blueberries was lower than that of unripe fruit. Soluble solid concentration (SSC) and pH increased, and titratable acidity (TA) and firmness decreased as the blueberries matured. The ripe blueberry fruits showed a higher SSC/TA ratio than the unripe fruits. Although total anthocyanin, flavonoids, phenolics content, and antioxidant activity were higher in ripe blueberries than in unripe fruit, the unripe fruit had higher acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) inhibition activities than ripe fruit in all cultivars. Total antioxidant activity was highly correlated with total flavonoids and phenolics. The relationships between the total antioxidant activity and the AChE or BChE inhibitory activity are negative. There were several physicochemical quality and antioxidant activity differences in blueberries, depending on the cultivar and the maturity at harvest. Unripe fruits also contain potential health-promoting bioactive compounds as functional food ingredients.

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Section: Introductionmentioning

confidence: 99%

Assessment of Physicochemical Quality, Antioxidant Content and Activity, and Inhibition of Cholinesterase between Unripe and Ripe Blueberry Fruit

Hwang

Kim

Shin

2020

Foods

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“…In this paper, dose-dependent antioxidant and anti-proliferative effects were observed, in accordance with previous studies with other natural compounds. As already reported [ 41 , 42 , 43 ] the consumption of citrus juice and their phytochemicals plays an important role in the prevention and treatment of various cancers, including colon cancer. Moreover, their greater or lesser effect related to the tumor staging should not surprise [ 41 ].…”

Section: Resultsmentioning

confidence: 87%

Antioxidant, Antimicrobial, and Other Biological Properties of Pompia Juice

et al. 2020

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Pompia is a Citrus species belonging to Sardinian endemic biodiversity. Health benefits were attributed to its flavedo rind extracts and essential oils while the juice qualities have never been investigated. In this paper, the antioxidant, antimicrobial, and other biological properties of Pompia juice were studied. A combined LCMS/electrochemical/biological approach was used to clarify a still debated phylogeny of this species and to explain the role of its juice phenolic compounds. A closer phylogenetic relationship with lemon and citron, rather than oranges was suggested. Sensors-based electrochemical measures, together with LCMS qualitative and quantitative analyses, revealed a high contribution of ascorbic acid and phenolics with low redox potential, isorhamnetin 3-O-rutinoside, diosmin, and diosmetin 6,8-diglucoside, to antioxidant capacity. The biological assays demonstrated a marked effect of low concentration of Pompia juice against reactive oxygen species (ROS) starting from 50 µg mL−1, and a moderate capacity to reduce ROS damages on cell membrane. Treatments with Pompia juice also resulted in a significant reduction (20%) of the metabolic activity of SW48 colon cancer cells. Lastly, MIC, MBC, and MBIC antimicrobial assays demonstrated that Pompia and lemon juices have inhibitory and antibiofilm effects against the pathogenic bacteria Pseudomonas aeruginosa, Streptococcus aureus, and Enterococcus faecalis.

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“…Recently, Mao et al [ 57 ] screened epidemiological studies and demonstrated that increased intake of phytochemicals in fruits and vegetables could reduce the risk of gastric cancer. They suggested that phytochemicals have the potential for the prevention and management of gastric cancer in humans.…”

Section: Discussionmentioning

confidence: 99%

β-Carotene Inhibits Expression of Matrix Metalloproteinase-10 and Invasion in Helicobacter pylori-Infected Gastric Epithelial Cells

2021

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Matrix metalloproteinases (MMPs), key molecules of cancer invasion and metastasis, degrade the extracellular matrix and cell–cell adhesion molecules. MMP-10 plays a crucial role in Helicobacter pylori-induced cell-invasion. The mitogen-activated protein kinase (MAPK) signaling pathway, which activates activator protein-1 (AP-1), is known to mediate MMP expression. Infection with H. pylori, a Gram-negative bacterium, is associated with gastric cancer development. A toxic factor induced by H. pylori infection is reactive oxygen species (ROS), which activate MAPK signaling in gastric epithelial cells. Peroxisome proliferator-activated receptor γ (PPAR-γ) mediates the expression of antioxidant enzymes including catalase. β-Carotene, a red-orange pigment, exerts antioxidant and anti-inflammatory properties. We aimed to investigate whether β-carotene inhibits H. pylori-induced MMP expression and cell invasion in gastric epithelial AGS (gastric adenocarcinoma) cells. We found that H. pylori induced MMP-10 expression and increased cell invasion via the activation of MAPKs and AP-1 in gastric epithelial cells. Specific inhibitors of MAPKs suppressed H. pylori-induced MMP-10 expression, suggesting that H. pylori induces MMP-10 expression through MAPKs. β-Carotene inhibited the H. pylori-induced activation of MAPKs and AP-1, expression of MMP-10, and cell invasion. Additionally, it promoted the expression of PPAR-γ and catalase, which reduced ROS levels in H. pylori-infected cells. In conclusion, β-carotene exerts an inhibitory effect on MAPK-mediated MMP-10 expression and cell invasion by increasing PPAR-γ-mediated catalase expression and reducing ROS levels in H. pylori-infected gastric epithelial cells.

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Phytochemicals for the Prevention and Treatment of Gastric Cancer: Effects and Mechanisms

Cited by 49 publications

References 133 publications

Assessment of Physicochemical Quality, Antioxidant Content and Activity, and Inhibition of Cholinesterase between Unripe and Ripe Blueberry Fruit

Assessment of Physicochemical Quality, Antioxidant Content and Activity, and Inhibition of Cholinesterase between Unripe and Ripe Blueberry Fruit

Antioxidant, Antimicrobial, and Other Biological Properties of Pompia Juice

β-Carotene Inhibits Expression of Matrix Metalloproteinase-10 and Invasion in Helicobacter pylori-Infected Gastric Epithelial Cells

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