Polyphenols have been reported to have wide spectrum of biological activities including major impact on initiation, promotion, and progression of cancer by modulating different signalling pathways. Colorectal cancer is the second most major cause of mortality and morbidity among females and the third among males. The objective of this review is to describe the activity of a variety of polyphenols in colorectal cancer in clinical trials, preclinical studies, and primary research. The molecular mechanisms of major polyphenols related to their beneficial effects on colorectal cancer are also addressed. Synthetic modifications and other future directions towards exploiting of natural polyphenols against colorectal cancer are discussed in the last section.

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Acetylation is a method of chemically modified starch that can be used to improve the physicochemical properties of starch. The aim of the study was to obtain the pH and concentration of acetic anhydride which gave the best effect on the physicochemical characteristics of acetylated sago starch. The study was arranged using a completely randomized design with a factorial pattern in combination with a suspension pH of 7.0; 8.0; 9.0 and 10.0 with acetic anhydride concentrations of 3%, 6%, 9%, 12% and 15% (volume/weight). The parameters of research include acetyl percent, degree of substitution (DS), water holding capacity (WHC), oil holding capacity (OHC), swelling power, solubility and degree of clarity of the paste. The results at research showed that the combination suspension pH of 8 and 15% concentration of acetic anhydride gave optimal physicochemical characteristics of acetylated sago starch. The all concentrations of acetic anhydride (3 to 15%, v/w) were acetyl percent, DS, solubility and the degree of clarity of the paste increased with the increasing. The WHC and OHC tend the decreasing with the increasing concentration of acetic anhydride. Swelling power was stable with increasing concentration of acetic anhydride.

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ABSTRAKTelah dilakukan penelitian untuk mengetahui sifat fisik-kimia dan organanoleptik bawang goreng Palu yang digoreng pada berbagai taraf frekuensi pemakaian minyak goreng yaitu F 0 : minyak segar, F 1 : 1 kali pemakaian, F 2 : 2 kali pemakaian, F 3 : 3 kali pemakaian, F 4 : 4 kali pemakaian, F 5 : 5 kali pemakaian dan F 6 : 6 kali pemakaian, setiap taraf diulang tiga kali. Frekuensi pemakaian minyak goreng pengaruhnya sangat nyata menurunkan warna, tekstur, kadar air, minyak dan tingkat kesukaan panelis terhadap kerenyahan bawang goreng Palu serta meningkatkan laju oksidasi asam lemak tidak jenuh pada minyak goreng. Mutu fisik-kimia dan organoleptik bawang goreng Palu secara berturut-turut terbaik diperoleh dari penggorengan menggunakan minyak goreng segar, 1, 2 dan 3 kali pemakaian. Pemakaian minyak goreng > 3 kali, asam lemak bebas telah teroksidasi sehingga kurang layak untuk digunakan jika ditinjau dari aspek daya tahan simpan bawang goreng dan kesehatan.Kata kunci: Bawang goreng, sifat fisik-kimia dan organoleptik, frekuensi pemakaian minyak goreng ABSTRACTThe objectives of the study were to determine the physical-chemical and organoleptic properties of Palu fried onions at the varying utilization frequency of cooking oil, i.e. F0 : fresh oil , F1 : 1 time of using , F2 : 2 times of using , F3 : 3 times of using , F4 : 4 times of using , F5 : 5 times of using and F6 : 6 times of using , the each level was replicated three times. The frequency of cooking oil utilization was significantly affected to decreasing color, texture, moisture content, oil content and panelist preference level on the crispness of Palu fried onions as well as increasing oxidation rate of unsaturated fatty acids at the cooking oil. Physical -chemical and organoleptic quality of Palu fried onions were obtained of the best fresh frying utilization cooking oil, 1, 2, and 3 times of using cooking oil , respectively. The use of cooking oil more than 3 times oxidized free fatty acids, so it is less feasible to use based on the life time and health aspects of fried onions.