Role of Antioxidants in the Prevention of Cancer

Bennett, Lunawati L; Rojas, Stephen P.; Seefeldt, Teresa

doi:10.1016/j.jecm.2012.06.001

Cited by 53 publications

(37 citation statements)

References 129 publications

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“…Phenolic compounds are a heterogeneous group of compounds that are present in the vast majority of plant foods. There is epidemiological and in vitro experimental evidence associating the consumption of foods rich in phenolic compounds with a low incidence of chronic diseases, which are the leading cause of death worldwide (Bennett and others ; Mohamed ; Urias‐Lugo and others ). The main characteristics through which phenolic compounds have been reported to be bioactive are related to their antioxidant, immunomodulatory, chemopreventive, anti‐platelet aggregation and anti‐inflammatory properties (de la Lastra and Villegas ; Fraga and others ).…”

Section: Introductionmentioning

confidence: 99%

Effect of In Vitro Digestion on the Total Antioxidant Capacity and Phenolic Content of 3 Species of Oregano (Hedeoma patens, Lippia graveolens, Lippia palmeri)

Gutiérrez‐Grijalva

Angulo-Escalante

León‐Félix

et al. 2017

Journal of Food Science

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Oregano is a rich source of polyphenols that have shown bioactive properties like anti-inflammatory potential. However, little is known of the gastrointestinal fate of oregano polyphenols which is imperative to fully understand its bioaccessibility. Our results are important to develop new administration strategies which could help protect the antioxidant and anti-inflammatory potential and bioaccessibility of such compounds.

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Section: Introductionmentioning

confidence: 99%

Effect of In Vitro Digestion on the Total Antioxidant Capacity and Phenolic Content of 3 Species of Oregano (Hedeoma patens, Lippia graveolens, Lippia palmeri)

Gutiérrez‐Grijalva

Angulo-Escalante

León‐Félix

et al. 2017

Journal of Food Science

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“…In the area of our interest, that is, cancer, antioxidants are acquiring great importance. It is believed that antioxidants can prevent the development of cancer due to their effects on cell cycle regulation, inflammation, the inhibition of tumor cell proliferation and invasiveness, the induction of apoptosis, and the stimulation of the detoxifying enzyme activity [24].…”

Section: Discussionmentioning

confidence: 99%

Organ Culture Model of Liver for the Study of Cancer Treatment for Hepatocellular Carcinoma

Piera

Francesco²,

Pasquale³

et al. 2016

CRJ

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Abstract:The liver, the largest organ of the human body, is a multifunctional organ with various metabolic activities that plays a fundamental role in maintaining the body and in sustaining life. Although the liver has great regenerative capacity and recovery, the damage caused by chronic diseases such as cancer or viral infections can lead to permanent loss of liver function. Studies on the mechanism of liver disease, have focused on the selection of cell and tissue culture techniques, including strategies based on in vitro models. The organ culture is a promising tool for the study of liver diseases, because it can mimic the complex of the microenvironment in vivo using a three-dimensional model of human liver tissue. These models allow a better study of the specific functions of the liver. In this context, we have analyzed the development of a hepatocarcinoma, obtained by inoculating a murine hepatocarcinoma cell line, Hepa 1/A1s, in the liver of 10 mice of the strain C57BL / 6. After 20 days from the inoculation, the portion of liver invaded by the tumor was removed from the animals and cultured. A group of 5 liver explants were used as a control and other 5 explants were cultured for 4 weeks in a complete medium containing 10% Citozym, a food supplement with reported antioxidant properties. The cancer-invaded hepatic lobes, treated with Citozym, showed a clear reduction of the weight and the volume of the hepatic tumors, when compared with the control explants.

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“…To control and reduce in vivo oxidative damage, the nature makes use of several types of antioxidants or radical trapping agents operating at different stages of the process [17,18]. These compounds, also known as biological antioxidants, react rapidly with free radicals and slow down the oxidative damage [19,20].…”

Section: Certain Oxidative Biomarkers Have Linked Oxidative Stress Anmentioning

confidence: 99%

“…A relatively new but promising strategy for cancer prevention involves the use of natural dietary compounds and shows promising results in vitro and in vivo, i.e. in animal and human clinical trials [17,78]. In regard to cancer, probably the most important target for reactive oxygen species (ROS) is DNA.…”

Section: Link Of Dna Oxidative Damage To Carcinogenesis and Common Momentioning

confidence: 99%

Effect of Natural Food Antioxidants Against LDL and DNA Oxidative Changes

Kiokias

Proestos²,

Oreopoulou³

2018

Preprint

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Radical oxygen species formed in human tissue cells by many endogenous and exogenous pathways, cause extensive oxidative damage, which has been linked to various human diseases. This review paper provides an overview of lipid peroxidation and focuses on the free-radicals initiated processes of LDL oxidative modification and DNA oxidative damage, which are widely associated to the initiation and development of atherosclerosis and carcinogenesis, respectively. The article subsequently provides an overview of the recent human trials or even in vitro investigations on the potential of natural antioxidant compounds (such as carotenoids, vitamins C and E) to monitor LDL and DNA oxidative changes.

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Role of Antioxidants in the Prevention of Cancer

Cited by 53 publications

References 129 publications

Effect of In Vitro Digestion on the Total Antioxidant Capacity and Phenolic Content of 3 Species of Oregano (Hedeoma patens, Lippia graveolens, Lippia palmeri)

Effect of In Vitro Digestion on the Total Antioxidant Capacity and Phenolic Content of 3 Species of Oregano (Hedeoma patens, Lippia graveolens, Lippia palmeri)

Organ Culture Model of Liver for the Study of Cancer Treatment for Hepatocellular Carcinoma

Effect of Natural Food Antioxidants Against LDL and DNA Oxidative Changes

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