Potential anti-cancer properties of malvidin and its glycosides: Evidence from in vitro and in vivo studies

Sood, Rachit; Sanjay,; Choi, Hyo-Kyoung; Lee, Hae-Jeung

doi:10.1016/j.jff.2024.106191

Journal of Functional Foods

2024

DOI: 10.1016/j.jff.2024.106191

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Potential anti-cancer properties of malvidin and its glycosides: Evidence from in vitro and in vivo studies

Rachit Sood,

Sanjay,

Hyo-Kyoung Choi

et al.

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2024

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Cited by 2 publications

References 138 publications

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Anti-Inflammatory and Anticancer Effects of Anthocyanins in In Vitro and In Vivo Studies

Kowalczyk,

Muskała,

Merecz-Sadowska

et al. 2024

Antioxidants

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Anthocyanins, a class of flavonoid compounds responsible for the vibrant colors of many fruits and vegetables, have received considerable attention in recent years due to their potential health benefits. This review, focusing on evidence from both in vitro and in vivo studies, provides a comprehensive overview of the current state of knowledge regarding the health-promoting properties of anthocyanins. The chemical structure and diversity of anthocyanins, their bioavailability, and their mechanisms of action at the cellular and molecular level are examined. Research on the antioxidant, anti-inflammatory, anticancer, and neuroprotective effects of anthocyanins is critically reviewed. Special emphasis is placed on the role of anthocyanins in the prevention and treatment of chronic diseases such as cardiovascular diseases, diabetes, and neurodegenerative diseases. This review also discusses the challenges of translating in vitro findings to in vivo and highlights the importance of considering dose, bioavailability, and metabolism when assessing the therapeutic potential of anthocyanins. This review concludes with the identification of gaps in current research and suggestions for future directions for anthocyanin studies, including the need for more long-term clinical trials and investigations into potential synergistic effects with other phytochemicals. This comprehensive analysis highlights the promising role of anthocyanins in promoting human health and provides valuable insights for researchers, health professionals, and the nutraceutical industry. This study provides new insights, as it comprehensively investigates the dual anti-inflammatory and anticancer effects of anthocyanins in both in vitro and in vivo models. By uncovering the biological properties of anthocyanins from a variety of natural sources, this research not only expands our knowledge of the action of these compounds at the cellular level, but also enhances their clinical relevance through in vivo validation. Furthermore, the innovative use of anthocyanins may lead to important advances in their therapeutic application in the future.

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Anti-Inflammatory and Anticancer Effects of Anthocyanins in In Vitro and In Vivo Studies

Kowalczyk,

Muskała,

Merecz-Sadowska

et al. 2024

Antioxidants

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Double-Edged Sword Effect of Diet and Nutrition on Carcinogenic Molecular Pathways in Breast Cancer

Neagu,

Josan,

Jayaweera

et al. 2024

IJMS

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Environmental exposure to a mixture of chemical xenobiotics acts as a double-edged sword, promoting or suppressing tumorigenesis and the development of breast cancer (BC). Before anything else, we are what we eat. In this review, we highlight both “the good” and “the bad” sides of the daily human diet and dietary patterns that could influence BC risk (BCR) and incidence. Thus, regularly eating new, diversified, colorful, clean, nutrient-rich, energy-boosting, and raw food, increases apoptosis and autophagy, antioxidation, cell cycle arrest, anti-inflammation, and the immune response against BC cells. Moreover, a healthy diet could lead to a reduction in or the inhibition of genomic instability, BC cell stemness, growth, proliferation, invasion, migration, and distant metastasis. We also emphasize that, in addition to beneficial compounds, our food is more and more contaminated by chemicals with harmful effects, which interact with each other and with endogenous proteins and lipids, resulting in synergistic or antagonistic effects. Thus, a healthy and diverse diet, combined with appropriate nutritional behaviors, can exert anti-carcinogenic effects and improve treatment efficacy, BC patient outcomes, and the overall quality of life of BC patients.

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Potential anti-cancer properties of malvidin and its glycosides: Evidence from in vitro and in vivo studies

Cited by 2 publications

References 138 publications

Anti-Inflammatory and Anticancer Effects of Anthocyanins in In Vitro and In Vivo Studies

Anti-Inflammatory and Anticancer Effects of Anthocyanins in In Vitro and In Vivo Studies

Double-Edged Sword Effect of Diet and Nutrition on Carcinogenic Molecular Pathways in Breast Cancer

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