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

Résultat de recherche: Review article › examen par les pairs

45 Citations (Scopus)

Résumé

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.

Langue d'origine	English
Numéro d'article	6555
Pages (de-à)	1-36
Nombre de pages	36
Journal	International Journal of Molecular Sciences
Volume	21
Numéro de publication	18
DOI	https://doi.org/10.3390/ijms21186555
Statut de publication	Published - sept. 2 2020

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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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Cette action contribue à la réalisation des objectifs de développement durable suivants

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10.3390/ijms21186555

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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

Résumé

Note bibliographique

ASJC Scopus Subject Areas

ODD de l’ONU

Accès au document

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