Cow’s milk components with anti-cancer potential

2003 ◽  
Vol 2003 ◽  
pp. 218-218 ◽  
Author(s):  
Donald L. Palmquist ◽  
Peter W. Parodi
Keyword(s):  
Cancer Prevention ◽  
Health Risks ◽  
Environmental Effects ◽  
Dairy Products ◽  
Nutritional Value ◽  
Functional Foods ◽  
Cow’S Milk ◽  
Diet Modification ◽  
Anti Cancer ◽  
Milk Components

Environmental effects are estimated to cause three-fourths of cancer deaths, of which one-third could be reduced by diet modification. Though dairy products are promoted for their nutritional value, and also condemned for alleged health risks, attention is turning to dairy products as sources of functional foods for cancer prevention.

Rokitnik zwyczajny (Hippophaë rhamnoides L.) w profilaktyce nowotworowej

2019 ◽  
Vol 20 (2) ◽  
Author(s):  
Beata Piłat ◽  
Ryszard Zadernowski
Keyword(s):  
Cancer Prevention ◽  
Nutritional Value ◽  
Sea Buckthorn ◽  
Hippophae Rhamnoides ◽  
Review Of The Literature ◽  
Bioactive Substances ◽  
Hippophaë Rhamnoides ◽  
Anti Cancer ◽  
Therapeutic Properties ◽  
Hippophae Rhamnoïdes L

The paper describes current research on the use of sea-buckthorn berries in cancer prevention. Sea buckthorn (Hippophaë rhamnoides L.) is a species of leafy shrub widely used throughout the world. The fruits and leaves, from which juices, oils and extracts are produced have the importance of usability. Products obtained from sea-buckthorn have found a recognized nutritional and medical position in many countries. The fruits contain various types of nutrients and bioactive substances: vitamins, carotenoids, flavonoids, polyunsaturated fatty acids, free amino acids and minerals. Clinical and scientific research carried out in the 20th century confirm the nutritional value and therapeutic properties of sea buckthorn, including the most important of them anti-cancer activity. The presented review of the literature is focused on the anti-cancer potential of lipo- and hydrophilic extracts obtained from fruits, seeds and leaves of sea-buckthorn, as well as on the possibilities of their use in anti-cancer prevention.

Commercial Lentils (Lens culinaris) Provide Antioxidative and Broad-spectrum Anti-cancerous Effects

2020 ◽  
Author(s):  
Sudha Kiran ◽  
Joel B. Johnson ◽  
Janice S. Mani ◽  
Andrew Portman ◽  
Trent Mizzi ◽  
...  
Keyword(s):  
Secondary Metabolites ◽  
Lens Culinaris ◽  
Nutritional Value ◽  
Functional Foods ◽  
Oxygen Radical ◽  
Pulse Crops ◽  
Antioxidant Profile ◽  
Anti Cancer ◽  
Capacity Index ◽  
Cancer Activity

Background: Interest is growing surrounding functional foods, which provide health benefits in addition to nutritional value. In particular, there is a focus on pulse crops which contain high levels of polyphenolics, such as lentils. Methods: In this study, polyphenols were extracted from five L. culinaris varieties and characterized by both their antioxidant profile and cytotoxic activity. Result: Hulled varieties had a high content of secondary metabolites (>70 mg GAE/g), while all varieties demonstrated high antioxidant potential (1570-2020 Oxygen Radical Absorbance Capacity index). Furthermore, all extracts showed significant cytotoxicity against H9C2, HepG2, A549 and Calu-1 cancer cell lines. This recommends further investigation into the specific compounds present in L. culinaris, which could potentially be exploited for their anti-cancer activity.

scholarly journals Mechanisms of Colorectal Cancer Prevention by Aspirin—A Literature Review and Perspective on the Role of COX-Dependent and -Independent Pathways

2020 ◽  
Vol 21 (23) ◽  
pp. 9018
Author(s):  
Ranjini Sankaranarayanan ◽  
D. Ramesh Kumar ◽  
Meric A. Altinoz ◽  
G. Jayarama Bhat
Keyword(s):  
Salicylic Acid ◽  
Cancer Prevention ◽  
Protective Actions ◽  
Direct Exposure ◽  
Anti Cancer ◽  
Chemopreventive Effect ◽  
Colorectal Cancer Prevention ◽  
Preclinical And Clinical Studies ◽  
Shed Light

Aspirin, synthesized and marketed in 1897 by Bayer, is one of the most widely used drugs in the world. It has a well-recognized role in decreasing inflammation, pain and fever, and in the prevention of thrombotic cardiovascular diseases. Its anti-inflammatory and cardio-protective actions have been well studied and occur through inhibition of cyclooxygenases (COX). Interestingly, a vast amount of epidemiological, preclinical and clinical studies have revealed aspirin as a promising chemopreventive agent, particularly against colorectal cancers (CRC); however, the primary mechanism by which it decreases the occurrences of CRC has still not been established. Numerous mechanisms have been proposed for aspirin’s chemopreventive properties among which the inhibition of COX enzymes has been widely discussed. Despite the wide attention COX-inhibition has received as the most probable mechanism of cancer prevention by aspirin, it is clear that aspirin targets many other proteins and pathways, suggesting that these extra-COX targets may also be equally important in preventing CRC. In this review, we discuss the COX-dependent and -independent pathways described in literature for aspirin’s anti-cancer effects and highlight the strengths and limitations of the proposed mechanisms. Additionally, we emphasize the potential role of the metabolites of aspirin and salicylic acid (generated in the gut through microbial biotransformation) in contributing to aspirin’s chemopreventive actions. We suggest that the preferential chemopreventive effect of aspirin against CRC may be related to direct exposure of aspirin/salicylic acid or its metabolites to the colorectal tissues. Future investigations should shed light on the role of aspirin, its metabolites and the role of the gut microbiota in cancer prevention against CRC.

Tocotrienols and Cancer: From the State of the Art to Promising Novel Patents

2019 ◽  
Vol 14 (1) ◽  
pp. 5-18 ◽  
Author(s):  
Fabrizio Fontana ◽  
Michela Raimondi ◽  
Monica Marzagalli ◽  
Roberta M. Moretti ◽  
Marina Montagnani Marelli ◽  
...  
Keyword(s):  
Cancer Prevention ◽  
State Of The Art ◽  
Synergistic Effects ◽  
The State ◽  
Therapeutic Interventions ◽  
Multiple Tumor ◽  
Anti Cancer ◽  
Important Health

Background: Tocotrienols (TTs) are vitamin E derivatives naturally occurring in several plants and vegetable oils. Like Tocopherols (TPs), they comprise four isoforms, α, β, γ and δ, but unlike TPs, they present an unsaturated isoprenoid chain. Recent studies indicate that TTs provide important health benefits, including neuroprotective, anti-inflammatory, anti-oxidant, cholesterol lowering and immunomodulatory effects. Moreover, they have been found to possess unique anti-cancer properties.Objective:The purpose of this review is to present an overview of the state of the art of TTs role in cancer prevention and treatment, as well as to describe recent patents proposing new methods for TTs isolation, chemical modification and use in cancer prevention and/or therapy.Methods:Recent literature and patents focusing on TTs anti-cancer applications have been identified and reviewed, with special regard to their scientific impact and novelty.Results:TTs have demonstrated significant anti-cancer activity in multiple tumor types, both in vitro and in vivo. Furthermore, they have shown synergistic effects when given in combination with standard anti-cancer agents or other anti-tumor natural compounds. Finally, new purification processes and transgenic sources have been designed in order to improve TTs production, and novel TTs formulations and synthetic derivatives have been developed to enhance their solubility and bioavailability.Conclusion:The promising anti-cancer effects shown by TTs in several preclinical studies may open new opportunities for therapeutic interventions in different tumors. Thus, clinical trials aimed at confirming TTs chemopreventive and tumor-suppressing activity, particularly in combination with standard therapies, are urgently needed.

EVALUATION OF THE NUTRITIONAL VALUE OF BAKERY MIXES AND GRAIN BREAD ON THEIR BASIS

2019 ◽  
Author(s):  
Н.Н. АЛЕХИНА ◽  
Е.И. ПОНОМАРЕВА ◽  
И.М. ЖАРКОВА ◽  
К.К. ПОЛЯНСКИЙ ◽  
А.С. ЖЕЛТИКОВА
Keyword(s):  
Functional Food ◽  
Comparative Evaluation ◽  
Nutritional Value ◽  
Functional Foods ◽  
Biologically Active ◽  
Dietary Fibers ◽  
Food Ingredients ◽  
Biological Value ◽  
Amaranth Flour ◽  
Active Substances

Проведена сравнительная оценка хлебопекарных смесей (ХПС) Ливенка и Амарантус, включающих биоактивированное зерно пшеницы и ржи и биоактивированные злаковые культуры и амарантовую муку соответственно, и хлеба на их основе. Исследованы химический состав, биологическая и энергетическая ценность ХПС и выпеченных на их основе образцов зернового хлеба Ливенский и Амарантус. Установлено, что ХПС Амарантус и хлеб Амарантус отличаются несколько большим содержанием белка, кальция, лизина по сравнению с ХПС Ливенка и хлебом Ливенский. Однако по количеству пищевых волокон и витаминов ХПС с амарантовой мукой и изделия на ее основе несколько уступают образцам, приготовленным без добавки амарантовой муки. Внесение амарантовой муки в дозировке 5,5% взамен части ржаной муки незначительно повышает энергетическую и биологическую ценность ХПС и хлеба на ее основе. Установлено, что ХПС Ливенка и Амарантус относятся к функциональным пищевым ингредиентам за счет содержания значимого количества биологически активных веществ, а изделия на их основе – к функциональным пищевым продуктам. Comparative evaluation of baking mixes (BM) of Livenka and Amarantus, including bioactivated grains of wheat and rye and bioactivated cereals and amaranth flour, respectively, and bread on their basis was carried out. Chemical composition, biological and energy value of BM and baked on their basis samples of grain bread Livenskiy and Amarantus were investigated. It is established that the BM Amarantus and bread Amarantus are slightly high content of protein, calcium, lysine, compared with BM Livenka and bread Livenskiy. However, the number of dietary fibers and vitamins BM with amaranth flour and products on it based are concede to samples a little prepared without the addition of amaranth flour. The introduction of amaranth flour in a dosage of 5,5% instead of a portion of rye flour slightly increases the energy and biological value of BM and bread on it based. It was found that the BM Livenka and Amarantus are functional food ingredients due to the content of a significant amount of biologically active substances, and products on their based – to functional foods.

scholarly journals Production of Arthrospira (Spirulina) platensis Enriched in β-Glucans through Phosphorus Limitation

2021 ◽  
Vol 11 (17) ◽  
pp. 8121
Author(s):  
Giorgos Markou ◽  
Christos Eliopoulos ◽  
Anthoula Argyri ◽  
Dimitrios Arapoglou
Keyword(s):  
Nutritional Value ◽  
Functional Foods ◽  
Phosphorus Limitation ◽  
Food Supplement ◽  
Biologically Active Compounds ◽  
Biologically Active ◽  
Total Dietary Fiber ◽  
Active Compounds ◽  
Dry Biomass ◽  
Biomass Components

(1) Background: Arthrospira (commonly known as Spirulina) is an edible cyanobacterium that is produced worldwide as a food supplement owing to its high nutritional value. Arthrospira displays strong potential as an important ingredient in the development of novel functional foods. Polysaccharides from Arthrospira are biologically active compounds and hence there is interest in producing biomass rich in carbohydrates. (2) Methods: A. platensis was cultivated under different degrees of phosphorus limitation in order to trigger the accumulation of carbohydrates. The biomass was then characterized in terms of its content of α- and β-glucans, total dietary fiber and monosaccharide profile. Fourier-transform infrared spectroscopy (FTIR) was used for the rapid analysis of the main biomass components. (3) Results: Phosphorus limitation resulted in an increase in carbohydrates (from 23% up to 65% dry biomass) of which 4–12% (in relation to the dry biomass) was α-glucans and 20–34% was 1.3:1.6 β-glucans, while 1.4:1.6 β-glucans were not detected. Total dietary fibers ranged from 20–32% (of dry biomass), whereas among the carbohydrates, the predominant monosaccharide was glucose (>95%). FTIR performed well when applied as a prediction tool for the main biomass components. (4) Conclusions: Since β-glucans are of particular interest as biologically active compounds, this study demonstrates that phosphorus-limited A. platensis could be a potential ingredient for the development of novel functional foods.

scholarly journals d-Limonene: a bioactive food component from citrus and evidence for a potential role in breast cancer prevention and treatment

2011 ◽  
pp. 31-42
Author(s):  
Jessica A. Miller ◽  
Patricia A. Thompson ◽  
Iman A. Hakim ◽  
H.-H. Sherry Chow ◽  
Cynthia A. Thomson
Keyword(s):  
Breast Cancer ◽  
Cancer Prevention ◽  
Immune Modulation ◽  
Wide Spectrum ◽  
Perillyl Alcohol ◽  
Potent Effect ◽  
Food Component ◽  
Citrus Peel ◽  
Anti Cancer ◽  
Prevention And Treatment

Although limited, observations from cell culture, animal, and epidemiological studies support the presence of anti-cancer properties in citrus peel and the primary bioactive food constituent, d-limonene. Early evidence from animal models suggests that when ingested, d-limonene exhibits a wide spectrum of biologic activity including chemotherapeutic and chemopreventive effects. In some of these early models, an analog of d-limonene, perillyl alcohol, demonstrated a more potent effect than d-limonene itself. Yet, when perillyl alcohol advanced to clinical trials, several trials were ended early due to doselimiting toxicities. Alternatively, oral d-limonene administration in humans is well tolerated even at high doses supporting its investigation as a potential bioactive for cancer prevention. Though the exact mechanisms of action of d-limonene are unclear, immune modulation and antiproliferative effects are commonly reported. Here, we review the pre-clinical evidence for d-limonene’s anticancer mechanisms, bioavailability, and safety, as well as the evidence for anti-cancer effects in humans, focusing on studies relevant to its use in the prevention and treatment of breast cancer.

scholarly journals Review on Evaluation of Physalis peruviana L.’s Antioxidant, Antimicrobial and Biochemical Activities

2021 ◽  
pp. 30-39
Author(s):  
Nuri Gulesci ◽  
Guzide Yücebilgic ◽  
Ramazan Bilgin
Keyword(s):  
Nutritional Value ◽  
Functional Foods ◽  
Essential Fatty Acids ◽  
Folk Medicine ◽  
Vitamin K1 ◽  
Organic Foods ◽  
Physalis Peruviana ◽  
Wild Fruit ◽  
Cosmetic Industry ◽  
Mineral Substances

In this review, it was emphasized that natural and organic foods have a rich structure in terms of antimicrobial, antioxidant, and vitamin content. Physalis peruviana L., products contain minerals, amino acids, withanolides, flavonoids, and essential fatty acids, thus representing good sources of these compounds. These compounds have protective, regulatory, and nutritional roles in metabolism. Physalis peruviana L. is a wild fruit that has been widely used for centuries, mainly in folk medicine. The fruit and juice of Physalis peruviana L., contain high amounts of vitamin C, vitamin E, vitamin K1, and many other mineral substances. In addition, the ingredients in Physalis peruviana L., have antioxidant, antibacterial, antiviral, antiallergic, anti-inflammatory, and antineoplastic effects. The available evidence has demonstrated the nutritional value of different products of Physalis peruviana L., suggesting them to be potential candidates for use in the cosmetic industry, in the preparation of functional foods, and phytomedicine for the prevention.

scholarly journals Evaluation of Nutritional and Medicinal Values of Edible Wild and Cultivated Pleurotus ostreatus

2019 ◽  
Vol 7 (12) ◽  
pp. 2054
Author(s):  
Sanem Bulam ◽  
Nebahat Şule Üstün ◽  
Aysun Pekşen
Keyword(s):  
Pleurotus Ostreatus ◽  
Dairy Products ◽  
Nutritional Value ◽  
Large Scale ◽  
Essential Amino Acids ◽  
Fruiting Bodies ◽  
Mycelial Biomass ◽  
Biotechnological Processes ◽  
Medicinal Properties ◽  
Cultivation Techniques

Because of its high nutritional value and pharmaceutical effects, oyster mushroom (Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.) is collected from nature and cultivated in large scale. This therapeutic mushroom is consumed as a functional food or food additive in soups, cereal and dairy products, and commercially used in nutraceuticals and dietary supplements. The mycochemicals including polysaccharides (crude fiber and β-glucans), essential amino acids, ergothioneine, peptides, (glyco)proteins, lectins, phenolic compounds, polyketides (lovastatin), (tri)terpenoids, and enzymes are naturally found in the fruiting bodies and mycelial biomass of P. ostreatus. The major bioactive compounds concentration of this mushroom may be increased by modification of the substrate composition and cultivation or postharvest conditions. The goal of this review is to evaluate the results of the studies about the biochemical composition and medicinal properties of edible wild and cultivated P. ostreatus. Furthermore, the advanced novel cultivation techniques, biotechnological processes, and postharvest treatments were given in order to increase its nutritional and nutraceutical values.

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