Drink your prevention: beverages with cancer preventive phytochemicals

Rossi, Teresa; Gallo, Cristina; Bassani, Barbara; Canali, Sara; Albini, Adriana; Bruno, Antonino

doi:10.20452/pamw.2560

Cited by 35 publications

(27 citation statements)

References 84 publications

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“…Coffee has an effect on cell proliferation and the cell-cycle process. Caffeine was found to enhance the cytotoxic activities of ionizing radiation in human leukaemia cells and decrease the level of apoptosis inhibitor (24).…”

Section: Univariate Analysis Of Diet and Hnsccmentioning

confidence: 99%

Diet and the risk of head and neck squamous cell carcinomas in a Syrian population: a case–control study

Nour

Joury

Naja

et al. 2015

Easter Mediterr Health J

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Diet has not been investigated as a potential risk factor for head and neck squamous cell carcinomas in the Syrian Arab Republic. In a hospital-based, unmatched case-control study 108 people with cancer and 105 controls were interviewed about dietary intake using a validated food frequency questionnaire in Arabic. Sociodemographic and health risk behavioural information were collected by a self-completed questionnaire. Adjusting for age, sex, education level, working status and tobacco smoking, the multiple regression analysis showed that low intake of vegetables (OR 3.8; 95% CI: 1.57-9.10), cereal/cereal products (OR 2.6; 95% CI: 1.12-5.99) and high-caffeine beverages (OR 3.2; 95% CI: 1.34-7.43) increased the risk of head and neck squamous cell carcinomas, whereas a low level of fats and oils intake decreased the risk (OR 0.6; 95% CI: 0.24-1.30). These findings should be considered in national health promotion programmes in the Syrian Arab Republic. ‫وشواهد‬

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Section: Univariate Analysis Of Diet and Hnsccmentioning

confidence: 99%

Diet and the risk of head and neck squamous cell carcinomas in a Syrian population: a case–control study

Nour

Joury

Naja

et al. 2015

Easter Mediterr Health J

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“…chlorogenic acid, polyphenols and their metabolites). 47 Coffee constituents may have antioxidant properties, play a role in the regulation of DNA repair, apoptosis and inflammation, 47 have effects on hormonal activity, [48][49][50] glucose tolerance 51 and circulating levels of immune and inflammatory markers. 52 …”

Section: Coffeementioning

confidence: 99%

The role of diet in cancer: the epidemiologic link

2016

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Diet is an important modifiable risk factor for cancer. Adequate diet modification may play a key role in reducing the incidence of some cancers. ResumenLa dieta es un factor de riesgo modificable importante para el cáncer. Una modificación adecuada puede jugar un papel clave en la reducción de la incidencia de algunos cánceres. La evidencia epidemiológica sugiere enlaces de algunas exposiciones nutricionales con cánceres específicos. Esta revisión actualiza y resume los datos existentes sobre factores de la dieta que se relacionan con la prevención del cáncer, que fueron evaluados en 2007 por el World Cancer Research Fund/American Institute for Cancer Research, e identifica áreas para profundizar en investigación. Se discuten mecanismos de acción de los nutrientes. Para la prevención del cáncer, la evidencia epidemiológica se relaciona con los alimentos de origen vegetal, carnes procesadas y alcohol. Se necesita más investigación para aclarar la relación que tienen con el cáncer ciertos alimentos como lácteos, granos, diferentes tipos de carbohidratos, y otros factores que podrían intervenir: micronutrientes presentes en los alimentos contra suplementos, grasas industriales trans, preparación de alimentos y hábitos alimentarios. Esto facilitaría la creación de estrategias seguras de prevención de cáncer. 2 The report led to the formulation of cancer prevention recommendations on food, nutrition and physical activity, based on epidemiological evidence linking dietary or nutritional components with individual cancer risks. Some dietary factors are believed to play a direct role in cancer prevention; while others are more likely to act through obesity-related mechanisms.2 Despite the growing body of evidence, uncertainty remains for some foods and nutrients; subsequent updates of the 2007 report (Continuous Update Projects, CUP) have further reviewed the evidence for individual cancer sites.3 The aim of this review was to combine the evidence for individual cancers, discuss and update existing data for the dietary factors rated as having strong (convincing or probable) or limitedsuggestive evidence in relation to cancer prevention for at least one cancer. In the present revision recent reviews and key papers were searched for in PubMed with relevant keywords (cancer site/exposure) since the year when the relevant updated report was published, until June 2015. However, this paper did not involve a full systematic review. The review focuses on thirteen cancers with the highest incidence in men and women worldwide listed by Globocan 2012: 4 breast, prostate, lung, colorectal, cervix uteri, stomach, liver, corpus uteri, ovary, oesophagus, bladder, kidney, pancreas. Cancers of non-Hodgkin's lymphoma and leukaemia were excluded due to limited evidence for individual cancers; the WCRF/AICR report considered them jointly and concluded that more research is needed in order to be able to draw any conclusions. 2Foods items that presented a protective effect in more than one cancer site were: fruits, vegetables, coff...

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“…36 Ascorbic acids and citric acid act as a powerful antioxidant for preventing tumour growth, enhancing immune response and inhibiting mutagenesis. 37 However, LJ due to the high acidity, which was unfavourable digestion, formulation to decrease acidity which was turned on the short shelf-life due to enhance microbial growth. 37 Therefore, controlling the acidity of LJ could be an effective way to extend its shelf-life, and improve its quality and marketability.…”

Section: Lactobacilli Reduce Inflammation In Shigellosis Mousementioning

confidence: 99%

“…37 However, LJ due to the high acidity, which was unfavourable digestion, formulation to decrease acidity which was turned on the short shelf-life due to enhance microbial growth. 37 Therefore, controlling the acidity of LJ could be an effective way to extend its shelf-life, and improve its quality and marketability. 39,40 For the purpose of maintaining the essential composition and quality factors of the juice, the addition of sugars or acids can be permitted to control acidification of the LJ which was endorsed in the individual standard".…”

Section: Lactobacilli Reduce Inflammation In Shigellosis Mousementioning

confidence: 99%

Lemon Juice Synergistically Preserved with Lactobacilli Ameliorates Inflammation in Shigellosis Mice

Al‐Bari¹,

Islam²,

Hasan³

et al. 2015

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The use of probiotic Lactobacilli has moved from concept to implement in different applications. The study was carried out to establish the synergistic role of co-cultures of Lactobacillus casei, L. delbrueckii, L. plantarum and L. helveticus in lemon juice (LJ) preservation as well as investigate the inflammatory-and toxicity profiles of biopreserved LJ ingested shigellosis mice. Lactobacilli were cultured individually and cocultured with different combinations. Four strain Lactobacilli had significant preservative activity than any other combinations in both free and microencapsulated Lactobacilli. The four microencapsulated bacteria extended shelf-life of the LJ in about two weeks at 4°C. The free or microencapsulated bacteria were increased acidic pH into LJ. It was evidently proved that microencapsulated cocultures of different strains remained viable over a long period of time and the probiotically fermented juice were potentially inhibiting the pathogenic growth. For inflammatory acute shigellosis, therapies were divided into six groups: LJ only; LJ containing pathogenic bacteria (PB); LJ containing curd, the source of Lactobacilli; LJ containing curd and PB; LJ containing four Lactobacilli LAB1,3,4,6 and LJ containing chemical preservatives (PR, prophyl paraben and methyl paraben 9:1). Lactobacilli preserved LJ were found to be favorably lower inflammatory haematological profiles such as ESR, WBC count and C-reactive protein (CRP) agglutination in acute shigellosis mice. In addition, biopreserved LJ was safe owing to normal ranges of SGPT, SGOT, SALP and AA levels in shigellosis mice. Prospective studies on mechanisms of the probiotic activities might be enable their new medical applications for food preservation and treatment of inflammatory dysentery patients.

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Drink your prevention: beverages with cancer preventive phytochemicals

Cited by 35 publications

References 84 publications

Diet and the risk of head and neck squamous cell carcinomas in a Syrian population: a case–control study

Diet and the risk of head and neck squamous cell carcinomas in a Syrian population: a case–control study

The role of diet in cancer: the epidemiologic link

Lemon Juice Synergistically Preserved with Lactobacilli Ameliorates Inflammation in Shigellosis Mice

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