Protective effects of spray-dried açaí ( Euterpe oleracea Mart) fruit pulp against initiation step of colon carcinogenesis

Romualdo, Guilherme Ribeiro; Fragoso, Mariana F.; Borguini, Renata Galhardo; Santiago, Manuela Cristina Pessanha de Araújo; Fernandes, Ana Angélica Henrique; Barbisan, Luı́s Fernando

doi:10.1016/j.foodres.2015.08.037

Cited by 35 publications

(17 citation statements)

References 39 publications

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“…The phytochemical analyses demonstrate that the lyophilized AP used in the in vivo experiment had high levels of cyanidin 3-rutinoside (C3R) and cyanidin 3-glusoside (C3G). This finding is in agreement with several others that report the same anthocyanins in açaí pulp (Schauss et al, 2006;Romualdo et al, 2015). In addition, the amount of anthocyanins may vary among açaí samples used in different studies (Ribeiro et al, 2010;Romualdo et al, 2015).…”

Section: Discussionsupporting

confidence: 93%

“…Studies characterizing the phytochemical composition of this berrylike fruit (Romualdo et al, 2015;Schauss et al, 2006) have attributed its biological properties to anthocyanins, especially cyanidin 3-glucoside (C3G), cyaniding 3-rutinoside (C3R) and carotenoids (Romualdo et al, 2015). Anthocyanins, glycosides of anthocyanidins, are responsible for the dark purple color of the açaí fruit, as well as its antioxidant activity (Yamaguchi et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Anthocyanins, glycosides of anthocyanidins, are responsible for the dark purple color of the açaí fruit, as well as its antioxidant activity (Yamaguchi et al, 2015). The main anthocyanins of the açaí fruit have been evaluated for their potential anti-tumor activity in different in vivo and in vitro bioassays (Fragoso et al, 2013;Romualdo et al, 2015;Yamaguchi et al, 2015). Besides anthocyanins, the açaí fruit also possesses large amounts of liposoluble carotenoids (Romualdo et al, 2015), one of the major classes of plant pigments with antioxidant activity (Milani et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Although consumption of açaí fruit pulp has increased in Brazil and worldwide, few mechanistic studies have assessed its anti-tumor activity in rodent models of chemically-induced carcinogenesis (Ribeiro et al, 2010;Fragoso et al, 2013;Romualdo et al, 2015). The present study was performed to: 1) determine if lyophilized açaí pulp (AP), a putative inhibitor of oxidative stress, is efficacious in reversing chemically-induced CRC carcinogenesis associated with acute inflammation in vivo; and 2) evaluate the ability of cyanidin 3-rutinoside to alter the motility of human RKO colon carcinoma cells in vitro.…”

Section: Introductionmentioning

confidence: 99%

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Lyophilized açaí pulp (Euterpe oleracea Mart) attenuates colitis-associated colon carcinogenesis while its main anthocyanin has the potential to affect the motility of colon cancer cells

Fragoso

Romualdo

Vanderveer

et al. 2018

Food and Chemical Toxicology

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This study evaluated the possible protective effects of lyophilized açaí pulp (AP) in a colitis-associated carcinogenesis (CAC) rat model and the modifying effect of cyanidin 3-rutinoside (C3R) on the motility of RKO colon adenocarcinoma cells, using the wound healing assay. Male Wistar rats were induced to develop CAC using 1,2-dimethylhydrazine (DMH) and 2,4,6-trinitrobenzene acid (TNBS). Animals were randomly assigned to different groups that received basal diet or basal diet supplemented with 5.0% or 7.5% lyophilized AP. The findings indicate: 1) C3R (25 μM) has the potential to reduce RKO cell motility in vitro; 2) ingestion of lyophilized AP reduces the total number of aberrant crypt foci (ACF), ACF multiplicity, tumor cell proliferation and incidence of tumors with high grade dysplasia; 3) AP increases the gene expression of negative regulators of cell proliferation such as Dlc1 and Akt3, as well as inflammation (Ppara). Thus, lyophilized AP could exert a potential antitumor activity.

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Section: Discussionsupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Lyophilized açaí pulp (Euterpe oleracea Mart) attenuates colitis-associated colon carcinogenesis while its main anthocyanin has the potential to affect the motility of colon cancer cells

Fragoso

Romualdo

Vanderveer

et al. 2018

Food and Chemical Toxicology

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“…are commonly found in this region (Freitas and Mattietto 2013). The açaí pulp has gained increasing international attention due to its nutritional benefits and therapeutic potential (Barros et al 2015;Romualdo et al 2015;Barbosa et al 2016). It contains approximately 13% protein, 48% lipids, 1.5% of total sugars, and several other components such as lignans, fibers, vitamin E and polyphenols (Darnet et al 2011;Bonomo et al 2014;Wycoff et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Elaboration and characterization of snack bars made with ingredients from the Amazon

et al. 2017

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Snack bars were launched on the market as an alternative for people seeking healthier food options. They are popular portable snacks commonly eaten between meals. This study aimed to develop snack bars made with tapioca flour, Brazil nut and native fruit pulps (açaí, cupuaçu, muruci and taperebá) as well as to assess their physical, physicochemical, microbiological and sensory attributes. The preferred concentration of fruit pulp was 10% in the açaí bar, and 15% in the cupuaçu, muruci and taperebá bars. The acceptance rate of the açaí bars was greater than 70% for the attributes appearance, color, texture, and overall impression, but was lower for flavour. This result may be related to the eating habits of some panelists, who eat açaí pulp without adding any other ingredients that can impart the unique flavour of the fruit. The cupuaçu and muruci snack bars had higher sensory acceptance than the açaí and taperebá bars; therefore, they are more likely to have better market prospects. KEYWORDS: Amazon fruits, Brazil nut, palm oil, sensory analysis, tapioca flour Elaboração e caracterização de barras de cereais à base de ingredientes da Amazônia RESUMOComo uma alternativa para as pessoas que procuram opções para uma alimentação saudável, as barras de cereais foram lançadas no mercado. Elas são populares como alimentos portáteis e podem ser consumidas entre as refeições. Este trabalho teve como objetivo desenvolver e determinar as variáveis físicas, físico-químicas, microbiológicas e sensoriais de barras de cereais à base de farinha de tapioca, castanha-do-brasil e polpas de frutas regionais (açaí, cupuaçu, muruci e taperebá). A concentração preferida de polpa na barra sabor açaí foi de 10% e nas barras sabor cupuaçu, muruci e taperebá de 15%. O índice de aceitação da barra sabor açaí foi superior a 70% nos atributos aparência, cor, textura e impressão global e inferior no sabor. Este comportamento pode estar relacionado à cultura de alguns provadores, os quais têm o hábito de consumir a polpa de açaí sem adição de qualquer outro ingrediente que possa mascarar o sabor intrínseco e peculiar do fruto. As barras sabor cupuaçu e muruci, por apresentarem maior aceitação sensorial, quando comparadas às barras sabor açaí e taperebá, têm melhores perspectivas de mercado caso sejam comercializadas. PALAVRAS-CHAVE: Frutas regionais, castanha-do-brasil, óleo de palma, análise sensorial, farinha de tapioca

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Natural flavonoids for the prevention of colon cancer: A comprehensive review of preclinical and clinical studies

Afshari

Haddadi

Haj-Mirzaian

et al. 2019

Journal Cellular Physiology

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Flavonoids comprise a group of natural polyphenols consisting of more than 5,000 subtypes mostly existing in fruits and vegetables. Flavonoids consumption could potentially attenuate the incidence and recurrence risk of colorectal cancers through their antiperoxidative, antioxidant, and anti-inflammatory effects. In addition, these compounds regulate the mitochondrial function, balance the bacterial flora and promote the apoptosis process in cancerous cells. However, some previous data failed to show the effectiveness of flavonoids in reducing the risk of colorectal cancer. In this study, we have reviewed the efficacy of different flavonoids subtypes on the risk of colon cancer and molecular mechanisms involved in this process in both clinical and animal studies. In addition, we tried to elucidate the potential synergy between these compounds and current colorectal cancer treatments. K E Y W O R D Santi-inflammatory, antioxidant, colorectal cancer, flavonoids, supplement

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Protective effects of spray-dried açaí ( Euterpe oleracea Mart) fruit pulp against initiation step of colon carcinogenesis

Cited by 35 publications

References 39 publications

Lyophilized açaí pulp (Euterpe oleracea Mart) attenuates colitis-associated colon carcinogenesis while its main anthocyanin has the potential to affect the motility of colon cancer cells

Lyophilized açaí pulp (Euterpe oleracea Mart) attenuates colitis-associated colon carcinogenesis while its main anthocyanin has the potential to affect the motility of colon cancer cells

Elaboration and characterization of snack bars made with ingredients from the Amazon

Natural flavonoids for the prevention of colon cancer: A comprehensive review of preclinical and clinical studies

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