Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 59, Issue 1, Pages 59-71Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2017.1357533
Keywords
Polyphenols; anthocyanins; anthocyanidins; colorectal carcinogenesis; chemopreventive intervention; cancer prevention; signaling pathway
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Funding
- Emerging Research Issues Internal Competitive Grant from the Agricultural Research Center at Washington State University, College of Agricultural, Human, and Natural Resource Sciences [10A-3057-8640]
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES), Brazil [99999.007346/2015-08]
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Colorectal cancer (CRC) is one of the most common cause of cancer death. Phytochemicals, especially anthocyanins/anthocyanidins (A/A), have gathered attention of the scientific community owing to their anti-inflammatory, antioxidant, and cancer-inhibitory properties. In this review, we discussed the possible mechanisms whereby A/A exhibit intestinal anticarcinogenic characteristics. Anthocyanins/anthocyanidins inhibit the pro-inflammatory NF-kappa B pathway, attenuate Wnt signaling and suppress abnormal epithelial cell proliferation. In addition, A/A induce mitochondrial-mediated apoptosis and downregulate Akt/mTOR (mammalian target of rapamycin) pathway. Furthermore, activation of AMP-activated protein kinase (AMPK) and sirtuin 1 (SIRT1) also contributes to the anti-carcinogenic effects of A/A. Finally, downregulation of metalloproteinases (MMPs) by A/A inhibits tumor invasion and metastasis. In conclusion, A/A exert their anti-tumor effects against colorectal carcinogenesis via multiple mechanisms, providing insights into the use of A/A as a natural chemopreventive intervention on major colorectal carcinogenesis.
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