有色米中的生物活性化合物:探索用于癌症预防的天然药物的体外和啮齿动物模型研究

IF 3.8 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Zhiang Chen , Atiruj Theppawong , Papungkorn Sangsawad , Jiayue Fang , Hui Ye , Shanggui Deng , Min Yang , Jingrong Gao , Supaluck Kraithong
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引用次数: 0

摘要

色素水稻品种,包括红米、黑米和紫米,富含生物活性化合物,如花青素、类黄酮和酚酸,具有抗氧化、抗炎和抗癌的特性。本文就其酚类成分、防癌机制及其在食品加工中的稳定性进行了综述。黑米中的花青素通过靶向RAF/MEK/ERK等通路和下调基质金属蛋白酶(MMPs)抑制肿瘤生长和转移。红米原花青素调节NF-κB信号,减少炎症和癌细胞侵袭。这些化合物还可以诱导细胞凋亡,阻止细胞周期,抑制血管生成,提供多方面的癌症预防策略。此外,色素水稻生物活性物质减轻氧化应激和炎症,这是致癌的关键因素。虽然它们的潜力是有希望的,但需要进一步的研究来验证临床疗效和优化加工稳定性。色素大米是降低癌症风险和促进整体健康的一种有价值的饮食干预。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Bioactive compounds in colored Rice: Exploring natural agents for Cancer prevention in vitro and rodent model studies

Bioactive compounds in colored Rice: Exploring natural agents for Cancer prevention in vitro and rodent model studies
Pigmented rice varieties, including red, black, and purple rice, are rich in bioactive compounds like anthocyanins, flavonoids, and phenolic acids, which exhibit antioxidant, anti-inflammatory, and anticancer properties. This review explores their phenolic composition, mechanisms in cancer prevention, and stability during food processing. Anthocyanins in black rice inhibit tumor growth and metastasis by targeting pathways such as RAF/MEK/ERK and downregulating matrix metalloproteinases (MMPs). Proanthocyanidins in red rice modulate NF-κB signaling, reducing inflammation and cancer cell invasion. These compounds also induce apoptosis, arrest the cell cycle, and inhibit angiogenesis, offering multifaceted cancer prevention strategies. Additionally, pigmented rice bioactives mitigate oxidative stress and inflammation, key contributors to carcinogenesis. While their potential is promising, further research is needed to validate clinical efficacy and optimize processing stability. Pigmented rice represents a valuable dietary intervention for reducing cancer risk and promoting overall health.
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来源期刊
Journal of Functional Foods
Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-
CiteScore
9.60
自引率
1.80%
发文量
428
审稿时长
76 days
期刊介绍: Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.
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