Anthocyanin-Rich Extracts Inhibit Multiple Biomarkers of Colon Cancer in Rats

Lala, Geeta; Malik, Minnie; Zhao, Cuiwei; He, Juan; Kwon, Youngjoo; Giusti, M. Mónica; Magnuson, Bernadene A.

doi:10.1207/s15327914nc5401_10

Cited by 224 publications

(144 citation statements)

References 43 publications

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“…The anticarcinogenic potential was further supported by data from an animal study using male rats treated with the colon carcinogen azoxymethane. An anthocyanin-rich extract from chokeberry inhibited the formation of the azoxymethane-induced aberrant crypt foci, a tentative marker of dysplasia and malignant transformation, and decreased the colonic epithelial cell proliferation rate as well as the faecal bile acid concentration [86]. The data go in line with recent studies reporting that isolated cyanidin 3-O-glucoside exhibits chemopreventive activities [87], [88].…”

Section: Inhibition Of Cancer Cell Proliferationsupporting

confidence: 89%

“…Many reports suggest anti-proliferative or protective effects of chokeberries and/or chokeberry extracts against colon cancer on the basis of in vitro studies [83], [84], [85] and in one animal study [86]. An anthocyanin-rich extract from Aronia melanocarpa was shown to inhibit the growth as well as to stimulate apoptosis of human HT-29 colon cancer cells but exerted only little effect on the growth of non-transformed NCM460 colonic cells [83], [84].…”

Section: Inhibition Of Cancer Cell Proliferationmentioning

confidence: 99%

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Chokeberry(Aronia melanocarpa)– A Review on the Characteristic Components and Potential Health Effects

Kulling¹,

Rawel²

2008

Planta Med

461

458

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Botanical Background and Cultivation ! Aronia berries originate from the eastern parts of North America and East Canada [1], [2], [3]. Their migration to Europe occurred around 1900 via Germany to Russia and back. Around 1946 the plant was established as a cultivar in the former Soviet Union. More recently it is cultivated also in East European countries and Germany (Oberlausitz) [1], [2]. The genus name Aronia has been replacing the common name, chokeberry. Two species can be distinguished: Aronia melanocarpa [Michx.] Elliot (black chokeberry, Aronia noir) and Aronia arbutifolia [L.] Elliot (red chokeberry, Aronia rouge) [3]. A third entity is intermediate and has variously been considered a species (A. prunifolia), a variety of each of the other two, or a hybrid [3]. The other common names for Aronia besides chokeberries include black apple berry and rowanberries (Sorbus aucuparia L.), whereby in the latter case the hybrids of rowanberry with Aronia are likely to be addressed [4], [5], [6]. Aronia is a member of the Rosaceae family, and the cultivars used for fruit production are from the species Aronia melanocarpa [6], [7], [8], [9]. Cultivars have been bred for larger edible fruits and ornamental value. The plants have no known pest problems [10]. Some cultivars are bred of true black chokeberry (Aronia melanocarpa) and some are hybrid cultivars (e. g., Aronia x Sorbus) [5], [11]. The more important cultivars include "Nero" (Czechia), "Rubina" (crossing from Russian and Finnish plants), "Viking" (Finland), "Kurkumäcki" (Finland), "Hugin" (Sweden), "Fertödi" (Hungary) and "Aron" (Denmark) [2]. "Viking" and "Nero" are cultivars that are commonly available in North American plant catalogues [7]. The Aronia shrubs can grow to a height of 2-3 m, which produce in May to June umbels of some 30 small white flowers, ripening to bright red (red chokeberry) or to purplish black berries (black chokeberry; Ø 6-13 mm, 0.5-2 g) [1], [2], [8], [12]. Harvest is performed mechanically between August and September. Five to twelve tons per hectare can be expected in about five years, once plants have matured [7], [8]. The effect of fertiliser rate on fruit quality parameters in the black chokeberry showed that an increased fertiliser application results in increased growth and higher yield whereas pigment content and total acidity decreased. Maximum production of anthocyanins per plant was obtained with a medium high fertiliser rate (50 kg N/ha, 44 kg P/ha, 100 kg K/ ha) [13]. The content of undesirable brown compounds and that of desirable anthocyanins is also dependent on maturation as documented in [11]. A recent study illustrates that applied fertilization may exert a differential influence on the chemical composition of Aronia fruits especially with regard to sugar content and the quantity

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Section: Inhibition Of Cancer Cell Proliferationsupporting

confidence: 89%

Section: Inhibition Of Cancer Cell Proliferationmentioning

confidence: 99%

Chokeberry(Aronia melanocarpa)– A Review on the Characteristic Components and Potential Health Effects

Kulling¹,

Rawel²

2008

Planta Med

461

458

View full text Add to dashboard Cite

show abstract

“…In another study, supplementation of anthocyanin-rich extracts of bilberry, chokeberry, and grape (containing 3.85 g anthocyanins per kg diet) for 14 weeks significantly reduced azoxymethane-induced aberrant crypt foci by 26–29% in 3–4 week-old male-specific pathogen-free F344 rats [80]. This reduction is associated with reduced cell proliferation and decreased expression of the COX-2 gene.…”

Section: Nutraceutical and Pharmaceutical Effects Of Anthocyaninsmentioning

confidence: 99%

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Khoo

Azlan

Tang

et al. 2017

Food & Nutrition Research

2,077

1,327

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Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The pigments are in glycosylated forms. Anthocyanins responsible for the colors, red, purple, and blue, are in fruits and vegetables. Berries, currants, grapes, and some tropical fruits have high anthocyanins content. Red to purplish blue-colored leafy vegetables, grains, roots, and tubers are the edible vegetables that contain a high level of anthocyanins. Among the anthocyanin pigments, cyanidin-3-glucoside is the major anthocyanin found in most of the plants. The colored anthocyanin pigments have been traditionally used as a natural food colorant. The color and stability of these pigments are influenced by pH, light, temperature, and structure. In acidic condition, anthocyanins appear as red but turn blue when the pH increases. Chromatography has been largely applied in extraction, separation, and quantification of anthocyanins. Besides the use of anthocyanidins and anthocyanins as natural dyes, these colored pigments are potential pharmaceutical ingredients that give various beneficial health effects. Scientific studies, such as cell culture studies, animal models, and human clinical trials, show that anthocyanidins and anthocyanins possess antioxidative and antimicrobial activities, improve visual and neurological health, and protect against various non-communicable diseases. These studies confer the health effects of anthocyanidins and anthocyanins, which are due to their potent antioxidant properties. Different mechanisms and pathways are involved in the protective effects, including free-radical scavenging pathway, cyclooxygenase pathway, mitogen-activated protein kinase pathway, and inflammatory cytokines signaling. Therefore, this review focuses on the role of anthocyanidins and anthocyanins as natural food colorants and their nutraceutical properties for health. Abbreviations: CVD: Cardiovascular disease VEGF: Vascular endothelial growth factor

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“…Anthocyanins and their aglycons, anthocyanidins, have various biological effects, such as antioxidative activity (Cao et al, 1997;Kahkonen and Heinonen, 2003;Rahman et al, 2006;Tsuda et al, 1999a), anti-hyperglycemic activity (Matsui et al, 2002), anti-inflammatory activity (Karlsen et al, 2007;Wang et al, 2008b), cell protective activity (Elisia and Kitts, 2008;Tarozzi et al, 2007) and antitumor activity (Hou, 2003;Lala et al, 2006;Kang et al, 2003). One major anthocyanidin is cyanidin, and the effects of cyanidin and cyanin, its glycoside, have been investigated, but the biological effects of these compounds are not fully understood.…”

Section: Introductionmentioning

confidence: 99%

Differential Effects of Cyanidin and Cyanidin-3-glucoside on Human Cell Lines

Takeuchi

Ohtani

et al. 2011

FSTR

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Anthocyanins are pigments in plants. Anthocyanins and their aglycons, anthocyanidins, have various biological effects. In the present study, we examined the effects of cyanidin and cyanidin-3-glucoside on intracellular reactive oxygen species (ROS) levels and on proliferative effects, using four cancer cell lines and one normal cell line, and we found that cyanidin (100 μmol/L) has significant effects when compared with cyanidin-3-glucoside. Cyanidin reduced intracellular ROS levels in MCF-7, HuH-7, HepG2, Caco-2 and HUVEC cell lines, but cyanidin-3-glucoside did not. Cyanidin inhibited the proliferation of MCF-7, HuH-7, HepG2 and Caco-2 cells, but cyanidin-3-glucoside did not. Cyanidin and cyanidin-3-glucoside had no effect on the proliferation of HUVEC. We also tested cyanidin-3-rutinoside, peonidin and peonidin-3-glucoside, but the presence of a sugar in their structure hampered the biological effects of aglycons. These results suggest that a sugar in the anthocyanin structure affects biological activity.

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Anthocyanin-Rich Extracts Inhibit Multiple Biomarkers of Colon Cancer in Rats

Cited by 224 publications

References 43 publications

Chokeberry(Aronia melanocarpa)– A Review on the Characteristic Components and Potential Health Effects

Chokeberry(Aronia melanocarpa)– A Review on the Characteristic Components and Potential Health Effects

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Differential Effects of Cyanidin and Cyanidin-3-glucoside on Human Cell Lines

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