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

Producción científica: Contribución a una revistaArtículo de revisiónrevisión exhaustiva

45 Citas (Scopus)

Resumen

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.

Idioma originalEnglish
Número de artículo6555
Páginas (desde-hasta)1-36
Número de páginas36
PublicaciónInternational Journal of Molecular Sciences
Volumen21
N.º18
DOI
EstadoPublished - sep. 2 2020

Nota bibliográfica

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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