Functional Foods and Chemoprevention in Cancer

Leo, Edwin E. Martínez; Altamirano, Tania V.; Campos, Maira Rubí Segura

doi:10.1016/b978-0-12-811517-6.00014-3

Cited by 3 publications

(1 citation statement)

References 57 publications

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“…Additionally, there are plant-based therapies with purified or synthesized antioxidant compounds such as quercetin, resveratrol, and vitamin E [28]. These antioxidants are found in some foods of plant origin like fruits, vegetables, cereals, and legumes [29,30].…”

Section: Introductionmentioning

confidence: 99%

Modification of In Vitro and In Vivo Antioxidant Activity by Consumption of Cooked Chickpea in a Colon Cancer Model

et al. 2020

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Chickpea has been classified as a nutraceutical food due to its phytochemical compounds, showing antioxidant, anti-inflammatory, and anticancer activity. To investigate this, we evaluated the effect of cooking on the nutritional and non-nutritional composition and the in vitro and in vivo antioxidant activity of chickpea seed. The latter was determined by the variation in the concentration of nitric oxide (NO), oxidized carbonyl groups (CO), malondialdehyde (MDA), and the expression of 4-hydroxy-2-nonenal (4-HNE) in the colon of male BALB/c mice fed with a standard diet with 10 and 20% cooked chickpea (CC). We induced colon cancer in mice by administering azoxymethane/dextran sulfate sodium (AOM/DSS); for the evaluation, these were sacrificed 1, 7, and 14 weeks after the induction. Results show that cooking does not significantly modify (p < 0.05) nutritional compounds; however, it decreases the concentration of non-nutritional ones and, consequently, in vitro antioxidant activity. The in vivo evaluation showed that animals administered with AOM/DSS presented higher concentrations of NO, CO, MDA, and 4-HNE than those in animals without AOM/DSS administration. However, in the three evaluated times, these markers were significantly reduced (p < 0.05) with CC consumption. The best effect on the oxidation markers was with the 20% CC diet, demonstrating the antioxidant potential of CC.

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Section: Introductionmentioning

confidence: 99%

Modification of In Vitro and In Vivo Antioxidant Activity by Consumption of Cooked Chickpea in a Colon Cancer Model

et al. 2020

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Systemic Oxidative Stress: A Key Point in Neurodegeneration — A Review

Leo

Campos

2019

The Journal of nutrition, health and aging

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Anti-proliferative bioactivity against HT-29 colon cancer cells of a withanolides-rich extract from golden berry (Physalis peruviana L.) calyx investigated by Foodomics

Ballesteros-Vivas

Álvarez-Rivera

León

et al. 2019

Journal of Functional Foods

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A comprehensive Foodomics study was carried out in this work to investigate the changes induced at gene and metabolite expression levels on HT29 colon cancer cell lines upon treatment with a bioactives-enriched extract from goldenberry calyx. As a result of the proposed multi-omics approach, the tested extract induced transcriptional activation of pro-apoptotic genes, and altered the expression of several genes related to the oxidative stress response in treated cancer cells. Metabolomics data confirm altered cellular redox homeostasis, providing additional evidence to transcriptomic results. Foodomics data integration also revealed alteration on relevant metabolic processes, suggesting inactivation of aminoacyl tRNA charging pathway, dysfunction on carnitine shuttle and beta-oxidation of fatty acids, and pyrimidine ribonucleotide interconversion impairment. These observations are in line with functional analysis and anti-proliferative activity results, where the viability of HT-29 colon cancer cells was notably reduced after 48h treatment without affecting the viability of normal human colon fibroblast cells.

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Functional Foods and Chemoprevention in Cancer

Cited by 3 publications

References 57 publications

Modification of In Vitro and In Vivo Antioxidant Activity by Consumption of Cooked Chickpea in a Colon Cancer Model

Modification of In Vitro and In Vivo Antioxidant Activity by Consumption of Cooked Chickpea in a Colon Cancer Model

Systemic Oxidative Stress: A Key Point in Neurodegeneration — A Review

Anti-proliferative bioactivity against HT-29 colon cancer cells of a withanolides-rich extract from golden berry (Physalis peruviana L.) calyx investigated by Foodomics

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