The effects of quercetin on SW480 human colon carcinoma cells: a proteomic study

Mouat, Michael F.; Kolli, Kumar; Orlando, Ronald; Hargrove, James L.; Grider, Arthur

doi:10.1186/1475-2891-4-11

Cited by 31 publications

(20 citation statements)

References 23 publications

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“…It is advocated in the literature that a high intake of fruit and vegetables significantly reduced the risk of colon cancer, possibly through the protective action of quercetin (Mouat et al, 2005). In our study there was indication of fruit consumption in both sexes, hence reducing colon disease.…”

Section: Discussionsupporting

confidence: 56%

The nutritional intake of undergraduates at the University of Zimbabwe College of Health Sciences

Cooper¹,

Chifamba²

2009

Tanzania J Hlth Res

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Abstract:In developing countries the cost of treating disease is much more than prevention and so there is now a lot of interest in understanding nutrition. In this pilot study we selected a cohort of pre-clinical students studying at the College of Health Sciences in the University of Zimbabwe. This study was carried to investigate the gender-based weekly consumption of different food categories amongst University of Zimbabwe students. Semi-structured questionnaires distributed to 100 undergraduate students (male= 47; female= 52). The proportion of male and female respondents, age and body weight did not differ significantly. Principal foods consumed by males included sadza and cerevita; naartjies, bananas and avocado pears; tomatoes, onions, covo and spinach; beef; and condensed milk and powdered milk occupied the larger proportions. Females frequently ate a lot of bread, cerevita, sadza and cereal; lemons and avocado pears; onions, tomatoes, rape and covo; beef and soya meat; creamer, powdered milk and milk. This study suggests that females consumed a greater variety of food, including the infrequent types by comparison with men. _______________________________________________________________________________________

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Section: Discussionsupporting

confidence: 56%

The nutritional intake of undergraduates at the University of Zimbabwe College of Health Sciences

Cooper¹,

Chifamba²

2009

Tanzania J Hlth Res

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“…Hoon Park et al have recently shown that the anticarcinogenic effects of quercetin might be due to its ability of inhibiting the h-catenin/Tcf signaling via the decrease of nuclear h-catenin/Tcf-4 proteins (52). In other studies, quercetin has been found to inhibit cell growth and to induce apoptosis in colon cancer cells by downregulating the Akt pathway and ErbB2/ ErbB3 (receptor tyrosine kinases) signaling (53,54).…”

Section: Discussionmentioning

confidence: 99%

Dietary Flavonoids and the Risk of Colorectal Cancer

Τheodoratou¹,

Kyle

Cetnarskyj³

et al. 2007

Cancer Epidemiology, Biomarkers &Amp; Prevention

211

180

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In vitro and in vivo laboratory data point to chemoprotective effects of flavonoids on colorectal cancer. However, there has been limited epidemiologic research on the dietary intake of flavonoids and risk of colorectal cancer. Recent expansions of dietary databases to include flavonoid data now make such studies feasible. Association between the six main classes of flavonoids and the risk of colorectal cancer was examined using data from a national prospective case-control study in Scotland, including 1,456 incident cases and 1,456 population-based controls matched on age, sex, and residence area. Dietary, including flavonoid data, were obtained from a validated, self-administered food frequency questionnaire. Risk of colorectal cancer was estimated using conditional logistic regression models in the whole sample and stratified by sex, smoking status, and cancer site and adjusted for established and putative risk factors. After energy adjustment, reductions in colorectal cancer risk associated with the highest quartiles of intake (versus the lowest quartile) were 27% for flavonols [odds ratio (OR), 0.73; P trend = 0.012], 32% for quercetin (OR, 0.68; P trend = 0.001), 32% for catechin (OR, 0.68; P trend < 0.0005); 26% for epicatechin (OR, 0.74; P trend = 0.019), and 22% for procyanidins (OR, 0.78; P trend = 0.031). The significant dose-dependent reductions in colorectal cancer risk that were associated with increased consumption of flavonols, quercetin, catechin, and epicatechin remained robust after controlling for overall fruit and vegetable consumption or for other flavonoid intake. The risk reductions were greater among nonsmokers, but no interaction beyond a multiplicative effect was present. Sex-specific or cancer-type differences were not observed. No risk reductions were associated with intake of flavones (P trend = 0.64), flavonones (P trend = 0.22), and phytoestrogens (P trend = 0.26). This was the first of several a priori hypotheses to be tested in this large study and showed strong and linear inverse associations of flavonoids with colorectal cancer risk. (Cancer Epidemiol Biomarkers Prev 2007;16(4):684 -93)

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“…9 Additionally high consumption of fruit and vegetables is associated with reduced risk of ischaemic heart disease 10 and during a highvegetable diet, quercetin levels rise significantly. 11 In our study there was fruit consumption albeit principally limited to apple, banana and orange, closely followed by mango, strawberry and watermelon.…”

Section: Discussionmentioning

confidence: 99%

Food Consumption Patterns of Female Undergraduate Students in the United Arab Emirates

Cooper¹,

Al-Alami²

2011

West African Journal of Medicine

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The effects of quercetin on SW480 human colon carcinoma cells: a proteomic study

Cited by 31 publications

References 23 publications

The nutritional intake of undergraduates at the University of Zimbabwe College of Health Sciences

The nutritional intake of undergraduates at the University of Zimbabwe College of Health Sciences

Dietary Flavonoids and the Risk of Colorectal Cancer

Food Consumption Patterns of Female Undergraduate Students in the United Arab Emirates

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