Silymarin, an inhibitor of lipoxygenase

Fiebrich, F.; Koch, H.

doi:10.1007/bf01953184

Cited by 64 publications

(32 citation statements)

References 13 publications

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“…Silymarin protects experimental animals against the hepatotoxin α-amanitin and has a strong antioxidant property. Other biologic properties have been reported for silymarin and its components, including inhibition of LOX 131 and PG synthetase 132 . For over 20 years, silymarin has been used clinically in Europe for treatment of alcoholic liver disease and as an antihepatotoxic agent.…”

Section: Silymarin 54mentioning

confidence: 87%

Inhibition of Colon Carcinogenesis by Dietary Non-Nutritive Compounds

Tanaka

Sugie

2007

J Toxicol Pathol

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Dietary habit is instrumental in about 50% of human colorectal cancers. Consumption of fruits and vegetables is associated with decreased risk of several types of cancer, including colorectal malignancy. These foods contain many non-nutritive as well as nutritive compounds, such as carotenoids, dithiolthiones, flavonoids, glucosinolates, indoles, isothiocyanates, monoterpenes, phenols, sterols, sulfhydryls and vitamins (including C, E and folate). There may be other unknown non-nutritive constituents in foods that can reduce cancer development. Studies using experimental chemical carcinogenesis models have indicated that several non-nutritive components, belonging to different chemical groups, in foods protect against certain types of cancer, including colorectal neoplasm. Many of these chemicals are known as potential "cancer chemopreventive agents" and are antioxidants that suppress carcinogenesis by (i) inhibiting phase I enzymes or blocking carcinogen formation, (ii) induction of phase II (detoxification) enzymes, (iii) scavenging DNA reactive agents, (iv) modulation of hormone homeostasis, (v) suppression of hyper-cell proliferation induced by carcinogen, (vi) induction of apoptosis, (vii) depression of tumor angiogenesis, and/or (viii) inhibition of certain phenotypic expressions of preneoplastic and neoplastic cells. Given the definite increase in the increase of colorectal cancer, we should determine the most effective mean of prevention and understand the mechanism(s) underlying successful prevention. There are critical interrelationships between diet, environmental factors and genetics that can affect cancer risk. However, non-nutritive compounds in fruits, vegetables and other dietary constituents (teas, spices and herbs) consumed as part of the diet have the ability to reduce cancer occurrence in pre-clinical animal carcinogenesis models. Although epidemiologic studies show similar associations, there have been very few intervention studies to date. This article describes our recent studies to determine whether several naturally occurring non-nutritive products from edible plants have any effective chemopreventive effects on colorectal carcinogenesis in rodents. (J Toxicol Pathol 2007; 20: 215-235)

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Section: Silymarin 54mentioning

confidence: 87%

Inhibition of Colon Carcinogenesis by Dietary Non-Nutritive Compounds

Tanaka

Sugie

2007

J Toxicol Pathol

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“…4 Silymarin protects experimental animals against the hepatotoxin ␣-amanitin 2 and has a strong antioxidant property. 5 Other biologic properties of silymarin and its components have been reported, including inhibition of LOX 6 and PG synthetase. 7 For over 20 years, silymarin has been used clinically in Europe for the treatment of alcoholic liver disease and as an antihepatotoxic agent.…”

mentioning

confidence: 99%

Silymarin, a naturally occurring polyphenolic antioxidant flavonoid, inhibits azoxymethane‐induced colon carcinogenesis in male F344 rats

Kohno

Tanaka

Kawabata

et al. 2002

Intl Journal of Cancer

135

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The modifying effect of dietary administration of the polyphenolic antioxidant flavonoid silymarin, isolated from milk thistle [Silybum marianum (L.) Gaertneri], on AOM-induced colon carcinogenesis was investigated in male F344 rats. In the short-term study, the effects of silymarin on the development of AOM-induced colonic ACF, being putative precursor lesions for colonic adenocarcinoma, were assayed to predict the modifying effects of dietary silymarin on colon tumorigenesis. Also, the activity of detoxifying enzymes (GST and QR) in liver and colonic mucosa was determined in rats gavaged with silymarin. Subsequently, the possible inhibitory effects of dietary feeding of silymarin on AOM-induced colon carcinogenesis were evaluated using a long-term animal experiment. In the short-term study, dietary administration of silymarin (100, 500 and 1,000 ppm in diet), either during or after carcinogen exposure, for 4 weeks caused significant reduction in the frequency of colonic ACF in a dose-dependent manner. Silymarin given by gavage elevated the activity of detoxifying enzymes in both organs. In the long-term experiment, dietary feeding of silymarin (100 and 500 ppm) during the initiation or postinitiation phase of AOM-induced colon carcinogenesis reduced the incidence and multiplicity of colonic adenocarcinoma. The inhibition by feeding with 500 ppm silymarin was significant (p < 0.05 by initiation feeding and p < 0.01 by postinitiation feeding). Also, silymarin administration in the diet lowered the PCNA labeling index and increased the number of apoptotic cells in adenocarcinoma. ␤-Glucuronidase activity, PGE 2 level and polyamine content were decreased in colonic mucosa. These results clearly indicate a chemopreventive ability of dietary silymarin against chemically induced colon tumorigenesis and will provide a scientific basis for progression to clinical trials of the chemoprevention of human colon cancer. Colorectal cancer is the third most common malignant neoplasm in the world. 1 In Japan, its incidence has been increasing, and it is now the third leading cause of cancer death. In this context, primary prevention, including chemoprevention, is important.Silymarin, the collective name for an extract from milk thistle [Silybum marianum (L.) Gaertneri], 2 is a naturally occurring polyphenolic flavonoid antioxidant. 3 It is composed mainly (-80%, w/w) of silybin (also called silybinin, silibin or silibinin), with smaller amounts of other stereoisomers, such as isosilybin, dihydrosilybin, silydianin and silychristin. 4 Silymarin protects experimental animals against the hepatotoxin ␣-amanitin 2 and has a strong antioxidant property. 5 Other biologic properties of silymarin and its components have been reported, including inhibition of LOX 6 and PG synthetase. 7 For over 20 years, silymarin has been used clinically in Europe for the treatment of alcoholic liver disease and as an antihepatotoxic agent. 8 As a therapeutic agent, it is well tolerated and largely free of adverse effects. 5 It might be a potent antica...

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“…This research focused on the usage of milk thistle (Silybum marianum) oil as a replacement for sunflower oil. Milk thistle is a plant used for production of silymarin -an ingredient which acts as antioxidant, absorbs free radicals and shows anti-inflammatory activity (Fiebrich and Koch 1979;Bosisio et. al.…”

mentioning

confidence: 99%

Influence of dietary replacement of sunflower oil with milk thistle (Silybum marianum) oil on chicken meat quality and antioxidant status of liver

Kralik

Straková

et al. 2015

Acta Vet. Brno

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The research focused on the effects of dietary replacement of 3% sunflower oil (SO group) with 3% milk thistle oil (MTO group) on the technological quality of meat, such as pH value, colour (CIE L*, CIE a*, CIE b*), drip loss (%), shear force (N), and cooking loss (%), as well as on the content of fatty acid lipids in broiler breast and thigh muscles. Significant difference (P < 0.05) was determined for pH i, pH u , CIE a*, CIE b* values between groups, although the values for the stated indicators were within the standard range. Lipids of breast meat of the MTO group contained more arachidic acid (P < 0.001), octadecenoic acid isomer B (P = 0.047) and eicosatrienoic acid (P = 0.041), and less α-linolenic acid (P < 0.001) and Σn-3PUFA. Lipids of thigh meat of the MTO group contained more ΣSFA, myristoleic acid, eicosatrienoic acid (P < 0.05) and eicosenoic acid (P < 0.001), and less α-linolenic acid, and had narrower Σn-3/n-6 PUFA ratio than the SO group. According to the antioxidant status of broiler liver, there was significantly higher catalase activity determined in the MTO group.

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Silymarin, an inhibitor of lipoxygenase

Abstract: Silybin (I), silydianin (II) and silychristin (III), the constituents of silymarin, non-competitively inhibit the lipoxygenase from soybeans (EC 1.13.11.12) in vitro.

Cited by 64 publications

References 13 publications

Inhibition of Colon Carcinogenesis by Dietary Non-Nutritive Compounds

Inhibition of Colon Carcinogenesis by Dietary Non-Nutritive Compounds

Silymarin, a naturally occurring polyphenolic antioxidant flavonoid, inhibits azoxymethane‐induced colon carcinogenesis in male F344 rats

Influence of dietary replacement of sunflower oil with milk thistle (Silybum marianum) oil on chicken meat quality and antioxidant status of liver

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