Cyanidin-3-glucoside, a Natural Product Derived from Blackberry, Exhibits Chemopreventive and Chemotherapeutic Activity

Ding, Min; Feng, Rentian; Wang, Shiow Y.; Bowman, Linda; Lu, Yongju; Qian, Yong; Castranova, Vincent; Jiang, Bing-Hua; Shi, Xianglin

doi:10.1074/jbc.m600861200

Cited by 290 publications

(206 citation statements)

References 50 publications

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“…Ding et al (2006) reported that cyanidin-3-glucoside inhibited proliferation of A549 human lung carcinoma cells. Proliferation of A549 cells was completely blocked by purified (99% purity) at a concentration of 40 μmol/L for 72 h. Zhang et al (2005) only reported different effects for cyanidin and cyanidin-3-glucoside in MCF-7 human breast cancer cells among the cells they tested.…”

Section: Discussionmentioning

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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Section: Discussionmentioning

confidence: 99%

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

Takeuchi

Ohtani

et al. 2011

FSTR

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“…Cyanidin-3-glucoside belongs to the flavonoid class of molecules and is a member of the anthocyanin family, the largest group of pigments present in many edible berries, dark grapes, cabbages, and other pigmented foods (Ding et al 2006;Ozgen et al 2009a, b). The stability of anthocyanins during thermal processing has been well documented by several researchers (Scalzo et al 2008;Kirca et al 2007;Wang and Xu 2007).…”

Section: Total Anthocyanins Contentmentioning

confidence: 99%

Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate

2011

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Black mulberry juice was concentrated by different heating methods, including conventional heating and microwave heating, at different operational pressures (7.3, 38.5 and 100 kPa). The effects of each method on evaporation rate, quality attributes of concentrated juice were investigated. The final juice concentration of 42°Brix was achieved in 140, 120, and 95 min at 100, 38.5, and 7.3 kPa respectively by using a rotary evaporator. Applying microwave energy decreased required times to 115, 95, and 60 min. The changes in color, anthocyanin content during the concentration processes were investigated. Hunter parameters (L, a, and b) were measured to estimate the intensity of color loss. All Hunter color parameters decreased with time. Results showed that the degradation of color and consequently anthocyanins, was more pronounced in rotary evaporation compared to microwave heating method.

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“…Extratos de amora-preta têm apresentado efeito anti-mutagênico (TATE et al, 2006) e anticarcinogênico em linhagens humanas de câncer de útero, câncer de cólon (LAZZE et al, 2004), câncer oral, câncer de mama, câncer de próstata (SEERAM et al, 2006) e câncer de pulmão (DING et al, 2006). Segundo Tate et al (2004), extratos de amora-preta podem prevenir a formação de metastase.…”

Section: Fitoquímicosunclassified

“…Em ratos, antocianinas extraídas de amora-preta foram capazes de reduzir o número e o tamanho de tumores (câncer de pele) malignos e não malignos, os quais foram induzidos quimicamente na pele destes animais. Estes compostos inibiram a migração e invasão do câncer (DING et al, 2006).…”

Section: Fitoquímicosunclassified

Fitoquímicos em amora-preta (Rubus spp)

Jacques

Zambiazi

2011

Sem. Ci. Agr.

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ResumoDentre as opções de espécies frutíferas com perspectivas de comercialização, a amoreira-preta (Rubus spp) se destaca como uma das mais promissoras. Esta é uma das espécies que tem apresentado um crescimento de área cultivada nos últimos anos no Rio Grande do Sul (principal produtor brasileiro). O consumo regular de frutas e hortaliças está associado com o baixo risco de incidência e mortalidade por câncer e doenças cardíacas, devido à presença de compostos oriundos do metabolismo secundário, especialmente flavonóides e antocianinas, os quais apresentam grande capacidade de reagir com radicais livres que causam estresse oxidativo, e portanto, contribuem na prevenção destas doenças. Na identificação dos compostos fenólicos na amora-preta foram encontrados os ácidos fenólicos e flavonóides. Dentre os flavonóides encontrados, destacam-se as antocianinas, que variam em sua concentração de acordo com o estágio de maturação das frutas. Tendo como base os valores encontrados na literatura sobre antocianinas e a grande variação entre os diferentes materiais genéticos, existe um grande potencial na produção de amora-preta visando a sua utilização como corante natural na indústria alimentícia e de medicamentos. Além dos compostos fenólicos, a amora-preta também apresenta outros fitoquímicos como às vitaminas C e E, além de carotenóides. Este trabalho tem como objetivo fazer uma revisão bibliográfica dos principais fitoquímicos presentes na amora-preta (Rubus spp). Palavras-chave: Amora-preta, fitoquímicos, antioxidantes AbstractAmong the options for fruit species with market prospects, the blackberry (Rubus spp) stands out as one of the most promising. This is a species that has shown an increase of cultivated area in recent years in Rio Grande do Sul (main Brazilian producer). Regular consumption of fruits and vegetables is associated with low risk of incidence and mortality from cancer and heart disease due to the presence of compounds derived from secondary metabolism, especially flavonoids and anthocyanins, which have great capacity to react with free radicals that cause oxidative stress, and therefore contribute to the prevention of these diseases. The phenolic acids and flavonoids were identificated in the group of phenolic compounds in blackberry. Among the flavonoids, stands out the anthocyanins, which vary in concentration according to the stage of maturation of fruits. Based on the antocyanin content related in literature and the great variation between different genetic materials, there is great potential in the production of blackberry and its utilization as a natural colorant in the food and pharmaceuticals industry. In addition to these compounds, the blackberry also has other phytochemicals such as vitamin C, vitamin E and carotenoids. This paper aims to review literature of the main phytochemicals in blackberry (Rubus spp).

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Cyanidin-3-glucoside, a Natural Product Derived from Blackberry, Exhibits Chemopreventive and Chemotherapeutic Activity

Cited by 290 publications

References 50 publications

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

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

Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate

Fitoquímicos em amora-preta (Rubus spp)

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