Alternative Nutrition Therapies in Cancer Patients

Maritess, Canlas; Small, Shayne; Waltz-Hill, Megan

doi:10.1016/j.soncn.2005.04.005

Cited by 18 publications

(10 citation statements)

References 5 publications

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“…특히 과일 중량의 10-32%를 차지하는 껍질부위에는 만성질환을 예방할 수 있는 페놀 화합물 등 각종 기능성 성분이 많이 함유되어 있는 것으로 보고 되고 있다 (8,9). 최근 장수식으로 널리 알려져 많은 관심을 끌고 있는 macrobiotic diet (전체식)의 원리 또한 자연식품의 전체부 위의 식용을 강조한 것으로 (10), 과일의 경우 껍질의 중요성이 강조된다. 지금까지 많은 연구는 과일의 식용부위 즉, 과일 쥬스 나 과육에 함유된 항산화 성분 및 관련 기능성을 주로 보고하였 으나(6,7) 실제로 항산화능이 두드러진 부위는 껍질임이 밝혀지 고 있다 (8,9,11 The results are expressed as mean±SD (n=3).…”

Section: 서 론unclassified

Vitamin C, Total Polyphenol, Flavonoid Contents and Antioxidant Capacity of Several Fruit Peels

이민영¹,

유미소²,

황유정³

et al. 2012

Korean Journal of Food Science and Technology

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The aim of this study was to evaluate the antioxidant activity, total phenolics, flavonoids, and vitamin C contents in peels of 11 commercial fruits commonly consumed in the Republic of Korea. The antioxidant activities were evaluated by ABTS, DPPH radical scavenging methods and reducing power. The peels of plum (Prunus spp.) and golden kiwifruit (Actinidia chinensis) exhibited the highest values of antioxidant activity and total phenolics, while the highest level of ascorbic acid was recorded in the peel of citrus fruit (p<0.05). There were positive correlations between the antioxidant activity assessed by both reducing power and ABTS methods and total polyphenol content (R 2 =0.6356), suggesting that phenolic compounds are the major contributors to these activities. The results indicate that plum and golden kiwifruit peels can be used as natural antioxidant ingredients and in production of functional foods in the Korean diet.

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Section: 서 론unclassified

Vitamin C, Total Polyphenol, Flavonoid Contents and Antioxidant Capacity of Several Fruit Peels

이민영¹,

유미소²,

황유정³

et al. 2012

Korean Journal of Food Science and Technology

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“…This is because they are presumed to be rich in vitamins, minerals, enzymes, phenolics, flavonoids and essential oils which are implicit in providing desired health as antioxidant compounds [1]. Consequently, they are believed to reduce the risk of degenerative diseases such as cancer and cardiovascular disease [2]. However, there have been assertions by the ISSN: 2456-7132 Available online at Journals.aijr.in…”

Section: Introductionmentioning

confidence: 99%

Total Phenolic Contents and Antioxidant Variations in Raw and Cooked Dried Fruit of Xylopia aethiopica

Oso

Oladiji

2018

Int. Ann. Sci.

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Most plant products undergo one or more different thermal processes before consumption despite the claims that cooking fruits and vegetables could have detrimental effects on the beneficial properties of the plants. This work investigated the changes in antioxidant status occurring in dried fruit of Xylopia aethiopica subjected to cooking at different temperatures. The analyses were performed on both raw and boiled samples to assess the total phenolic contents (TPCs) and the antioxidant potential through reduction of ferric chloride salt and bleaching of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. The data obtained were subjected to analysis of variance and pairwise comparisons by Tukey-Kramer test at p < 0.05. There was a significant heat-trend difference between the phenolic contents of the samples at the selected temperatures with the highest TPC recorded at 70°C. Similarly, the ferric reducing potentials of the cooked samples were significantly different (p <0.05) from the raw. However, uncooked samples had significantly (p <0.05) higher percentage of DPPH radical scavenging activity compared to cooked samples. The overall effect of cooking the dried fruit of X. aethiopica was due to an elevation in total phenolics concentrations and reducing potentials of the aqueous infusions. However, boiling decreases the DPPH radical scavenging ability of the samples. Therefore, this study suggests an optimum cooking temperature of 70°C which could result in the highest retention of phenolic contents and ferric reducing potentials in the fruit of X. aethiopica and lowest appropriate temperature to conserve its intrinsic radical-scavenging activity in order to assure a higher quality food for the maintenance of human health. Moreover, losses in the phenolic contents and antioxidant potential should be considered when the procedural temperature during processing is unalterable.

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“…Due to its anti-inflammatory and antibacterial properties, cabbage has widespread use in traditional medicine, in alleviation of symptoms associated with gastrointestinal disorders (gastritis, peptic and duodenal ulcers, irritable bowel syndrome) as well as in treatment of minor cuts and wounds and mastitis. Fresh cabbage juice, prepared either separately or mixed with other vegetables such as carrot and celery, is often included in many commercial weight-loss diets that improve bioavailable content of non-heme iron as well as alternative therapies for cancer patients (Maritess et al, 2005). Clinical research has shown positive effects of cabbage juice consumption in healing peptic ulcers, and facilitating the reduction of serum LDL levels.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and In Vitro Anticancer Effect of 2‐Pyrrolidinone Rich Fraction of Brassica oleracea var. capitata Through Induction of Apoptosis in Human Cancer Cells

Thangam

Suresh

Rajkumar

et al. 2013

Phytotherapy Research

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The aim of this study was to analyze if the 2-pyrrolidinone rich fraction of Brassica oleracea var. capitata exhibiting antioxidant and in vitro anticancer activities. 2-Pyrrolidinone is an active compound present in Brassica oleracea var. capitata. Our findings explored the potential use of 2-pyrrolidinone in cancer treatment. This compound was identified and isolated by gas chromatography-mass spectrometry and high-performance liquid chromatography from the leaf of Brassica oleracea var. capitata. The resultant rich active compound exhibited in vitro cytotoxicity in HeLa and PC-3 human cancer cell lines, and it also exhibited antioxidant activity in cell free assays. DAPI staining, an apoptotic analysis and cell cycle analysis were performed to evaluate the anticancer activity of 2-pyrrolidinone against the above cell lines. The IC50 value of 2-pyrrolidinone was determined to be of 2.5 µg/ml for HeLa, 3 µg/ml for PC-3 cells at 24 h and 1.5 µg/ml for HeLa and 2 µg/ml for PC-3 cells at 48 h, respectively. However, cell cycle analysis revealed that the anti-proliferative effects of the 2-pyrrolidinone were mediated through cell cycle arrest in the G0/G1 phase. These results from the current study suggest that the 2-pyrrolidinone have potential anticancer effects, which will lead to the development of new anticancer agents for arresting cancer cells growth in vitro.

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Alternative Nutrition Therapies in Cancer Patients

Cited by 18 publications

References 5 publications

Vitamin C, Total Polyphenol, Flavonoid Contents and Antioxidant Capacity of Several Fruit Peels

Vitamin C, Total Polyphenol, Flavonoid Contents and Antioxidant Capacity of Several Fruit Peels

Total Phenolic Contents and Antioxidant Variations in Raw and Cooked Dried Fruit of Xylopia aethiopica

Antioxidant and In Vitro Anticancer Effect of 2‐Pyrrolidinone Rich Fraction of Brassica oleracea var. capitata Through Induction of Apoptosis in Human Cancer Cells

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