Chemopreventive effect of dietary anthocyanins against gastrointestinal cancers: A review of recent advances and perspectives

K. V.Surangi Dharmawansa; David W. Hoskin; H. P. Vasantha Rupasinghe

doi:10.3390/ijms21186555

Chemopreventive effect of dietary anthocyanins against gastrointestinal cancers: A review of recent advances and perspectives

K. V.Surangi Dharmawansa, David W. Hoskin, H. P. Vasantha Rupasinghe

Research output: Contribution to journal › Review article › peer-review

46 Citations (Scopus)

Abstract

Anthocyanins are a group of dietary polyphenols, abundant mainly in fruits and their products. Dietary interventions of anthocyanins are being studied extensively related to the prevention of gastrointestinal (GI) cancer, among many other chronic disorders. This review summarizes the hereditary and non-hereditary characteristics of GI cancers, chemistry, and bioavailability of anthocyanins, and the most recent findings of anthocyanin in GI cancer prevention through modulating cellular signaling pathways. GI cancer-preventive attributes of anthocyanins are primarily due to their antioxidative, anti-inflammatory, and anti-proliferative properties, and their ability to regulate gene expression and metabolic pathways, as well as induce the apoptosis of cancer cells.

Original language	English
Article number	6555
Pages (from-to)	1-36
Number of pages	36
Journal	International Journal of Molecular Sciences
Volume	21
Issue number	18
DOIs	https://doi.org/10.3390/ijms21186555
Publication status	Published - Sept 2 2020

Bibliographical note

Publisher Copyright:
© 2020 by the authors. Licensee MDPI, Basel, Switzerland.

ASJC Scopus Subject Areas

Catalysis
Molecular Biology
Spectroscopy
Computer Science Applications
Physical and Theoretical Chemistry
Organic Chemistry
Inorganic Chemistry

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This output contributes to the following UN Sustainable Development Goals (SDGs)

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abstract = "Anthocyanins are a group of dietary polyphenols, abundant mainly in fruits and their products. Dietary interventions of anthocyanins are being studied extensively related to the prevention of gastrointestinal (GI) cancer, among many other chronic disorders. This review summarizes the hereditary and non-hereditary characteristics of GI cancers, chemistry, and bioavailability of anthocyanins, and the most recent findings of anthocyanin in GI cancer prevention through modulating cellular signaling pathways. GI cancer-preventive attributes of anthocyanins are primarily due to their antioxidative, anti-inflammatory, and anti-proliferative properties, and their ability to regulate gene expression and metabolic pathways, as well as induce the apoptosis of cancer cells.",

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Chemopreventive effect of dietary anthocyanins against gastrointestinal cancers: A review of recent advances and perspectives

Abstract

Bibliographical note

ASJC Scopus Subject Areas

UN SDGs

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