The role of phytochemicals in inhibition of cancer and inflammation: New directions and perspectives

Issa, Ala; Volate, Suresh R.; Wargovich, Michael J.

doi:10.1016/j.jfca.2006.02.009

Cited by 135 publications

(77 citation statements)

References 147 publications

(121 reference statements)

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“…Once again, the differences in the polyphenols could be due to the cultivar and the climatic and soil conditions. However, regardless of the origin of the peach palm, its fruit can be considered a source of antioxidants at levels that were not expected to be as high as those for plums, strawberries and blackberries (ISSA et al, 2006).…”

Section: Physicochemical and Antioxidant Composition Of Fresh Peach Pmentioning

confidence: 99%

Physicochemical and antioxidant composition of fresh peach palm (Bactris gasipaes Kunth) fruits in Costa Rica

Garbanzo

Carvajal

Barka

et al. 2016

Braz. J. Food Technol.

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SummaryThe variability of the physicochemical composition, carotenoid and polyphenol contents and hydrophilic antioxidant capacity of fresh peach palm (Bactris gasipaes) fruit was studied with a view to its exploitation as a potential source of bioactive compounds. The variability present in five batches of peach palm fruit obtained from two regions in Costa Rica: Tucurrique (T) and Pérez Zeledón (PZ), was studied. Significant differences were found for fruit weight, length and width amongst the batches studied. The moisture, fat and protein contents of the Tucurrique fruit were significantly lower than those from Pérez Zeledón. No significant difference in starch content was found between any of the batches of peach palm fruit studied. In terms of antioxidant compounds, the total carotenoid content ranged between 109 and 202 µg β-carotene equivalents/g dry weight (dw), while the total polyphenol content varied from 54 to 106 mg gallic acid equivalents (GAE) /100 g (dw). Both these components presented variability amongst the five batches. The antioxidant capacity was determined by the ORAC method and only the PZ 3 sample presented significant differences from the other four batches. The average hydrophilic antioxidant capacity was 37 ± 7 µmol of Trolox equivalents (TE)/g (dw). Overall, the peach palm fruit showed potential to be used in the development of functional foods since the variability of the raw peach-palm fruit, determined by applying a principal component analysis, showed that some characteristics of this fruit were not affected by harvest time and showed no differences between the batches from the two areas. Keywords: Carotenoids; Polyphenols; Antioxidant capacity; Principal component analysis; Functional foods; ORAC. ResumoA variabilidade da composição físico-química e do teor de carotenoides e polifenóis, e a capacidade antioxidante hidrofílica da fruta fresca da pupunha (Bactris gasipaes) foram pesquisadas, a fim de avaliar o seu aproveitamento como uma fonte potencial de compostos bioativos. Estudou-se a variabilidade de cinco lotes de frutos da Costa Rica das regiões Tucurrique (T) e Pérez Zeledón (PZ). Foram encontradas diferenças significativas para a massa, o comprimento e a largura entre os lotes. Os teores de umidade, gordura e proteína dos frutos de Tucurrique foram significativamente menores do que os teores dos frutos de Pérez Zeledón. Não foi encontrada diferença significativa para o teor de amido entre todos os lotes de pupunheira estudados. Para os compostos antioxidantes, o teor de carotenoides totais variou entre 109 e 202 mg equivalentes β-caroteno / g de matéria seca (ms), enquanto o teor de polifenóis totais variou no intervalo de 54 a 106 mg de equivalentes de ácido gálico (GAE) / 100 g (ms). Ambos os compostos antioxidantes apresentaram variabilidade entre os cinco lotes. A capacidade antioxidante foi determinada pelo método ORAC e só a amostra PZ-3 foi significativamente diferente dos outros

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Section: Physicochemical and Antioxidant Composition Of Fresh Peach Pmentioning

confidence: 99%

Physicochemical and antioxidant composition of fresh peach palm (Bactris gasipaes Kunth) fruits in Costa Rica

Garbanzo

Carvajal

Barka

et al. 2016

Braz. J. Food Technol.

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“…Interestingly, Gelam honey was also shown to depress production of PGE 2 and NO on exudates of rat's paw induced with carrageenan and lipopolysaccharide . Over stimulation of COX-2 enzyme and inducible nitric oxide (iNOS) were observed in colon cancer (Kawai et al, 2002) and indirectly led to increased of inflammatory mediators such as PGE 2 and antiapoptotic protein Bcl-2 that play important role in the promotion and progression of cancer cells (Surh et al, 2001;Issa et al, 2006). As a consequence, molecular mechanism of anti-inflammatory activities of polyphenols which existed in Gelam and Nenas honeys was postulated to down regulate COX-2 activity and PGE 2 levels that ultimately prevent the development of colon cancer.…”

Section: Malaysia Is Known For Its Wide Variety Of Honeys Either Honementioning

confidence: 99%

Gelam and Nenas Honeys Inhibit Proliferation of HT 29 Colon Cancer Cells by Inducing DNA Damage and Apoptosis while Suppressing Inflammation

Wen¹,

Hussein²,

Abdullah³

et al. 2012

Asian Pacific Journal of Cancer Prevention

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“…Inflammation may be described as an immune response to cellular or tissue injury or infection by pathogens (Issa et al, 2006). The condition of inflammation itself is not considered a disease.…”

Section: Anti-inflammatory Propertiesmentioning

confidence: 99%

“…These can trigger the onset of various lifestyle diseases. The process of inflammation consists of a wide and complex range of cellular and molecular pathways and reactions involving a host of enzymes (Issa et al, 2006). These enzymes include In vivo studies in adult male Wistar rats fed a hyperlipidic diet enriched with tannin sorghum flour indicated the potential to reduce inflammation and oxidative stress (Moraes et al, 2012).…”

Section: Anti-inflammatory Propertiesmentioning

confidence: 99%

Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality

Taylor

Belton

Beta

et al. 2014

Journal of Cereal Science

142

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There is considerable interest in sorghum, millets and pseudocereals for their phytochemical content, their nutritional potential and their use in gluten-free products. They are generally rich in a several phenolic phytochemicals. Research has indicated that the phenolics in these grains may have several important health-promoting properties: prevention and reduction of oxidative stress, anti-cancer, anti-diabetic, anti-inflammatory, anti-hypertensive and cardiovascular disease prevention. However, increased research on the actual healthpromoting properties of foods made from these grains is required. Biofortified (macro-and micronutrient enhanced) sorghum and millets are being developed through conventional breeding and recombinant DNA technology to combat malnutrition in developing countries.Enhanced nutritional traits include: high amylopectin, high lysine, improved protein digestibility, provitamin A rich, high iron and zinc, and improved mineral bioavailability through phytate reduction. Some of these biofortified cereals also have good agronomic characteristics and useful commercial end-use attributes, which will be important to their adoption by farmers. Knowledge of the structure of their storage proteins is increasing.Drawing on research concerning maize zein, which shows that it can produce a visco-elastic wheat-like dough, it appears that the storage proteins of these minor grains also have this potential. Manipulation of protein β-sheet structure seems critical in this regard.3

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The role of phytochemicals in inhibition of cancer and inflammation: New directions and perspectives

Cited by 135 publications

References 147 publications

Physicochemical and antioxidant composition of fresh peach palm (Bactris gasipaes Kunth) fruits in Costa Rica

Physicochemical and antioxidant composition of fresh peach palm (Bactris gasipaes Kunth) fruits in Costa Rica

Gelam and Nenas Honeys Inhibit Proliferation of HT 29 Colon Cancer Cells by Inducing DNA Damage and Apoptosis while Suppressing Inflammation

Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality

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