4.7 Review

The Potential Functions and Mechanisms of Oat on Cancer Prevention: A Review

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Review Food Science & Technology

Recent advances of cereal β-glucan on immunity with gut microbiota regulation functions and its intelligent gelling application

Yunzhen Zhang et al.

Summary: Cereal beta-glucan, a water-soluble dietary fiber from cereals such as wheat, barley, oats, and rye, has various applications in the food industry, including as a food gel and fat substitute. It also has health benefits, such as anti-oxidative stress, blood glucose and serum cholesterol reduction, and gut immunity regulation. In recent years, cereal beta-glucan has been applied in hydrogels, aerogels, intelligent packaging systems, and targeted delivery carriers. These advancements provide potential solutions for biodegradable immune regulation delivery systems and intelligent gelling materials in the biomedicine field.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)

Review Agriculture, Multidisciplinary

The Progress of Nomenclature, Structure, Metabolism, and Bioactivities of Oat Novel Phytochemical: Avenanthramides

Yonghui Yu et al.

Summary: This review systematically summarizes the nomenclature, structures, and health benefits of avenanthramides (Avns), a unique phytochemical compound found in oats. It explains the classical functions of Avns in cancer prevention, antioxidative response, anti-inflammatory reaction, and maintaining muscle health, and analyzes the underlying mechanisms of these functions. It also reveals the potential novel bioactivities of Avns in modulating gut microbiota, alleviating obesity, and preventing chronic diseases such as atherosclerosis and osteoporosis.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2022)

Review Food Science & Technology

The classical and potential novel healthy functions of rice bran protein and its hydrolysates

Yonghui Yu et al.

Summary: Rice bran protein (RBP) and rice bran protein hydrolysates (RBPH) have various biological functions, such as antioxidant activity, prevention of chronic diseases, and anticancer effects. They may also have potential new functions, including anti-obesity, attenuating sarcopenia, and promoting wound healing. Additionally, they could provide potential benefits for COVID-19 patients, offering a new strategy for the development and utilization of RBP and RBPH.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

Article Pharmacology & Pharmacy

Avenanthramide C induces cellular senescence in colorectal cancer cells via suppressing β-catenin-mediated the transcription of miR-183/96/ 182 cluster

Rong Fu et al.

Summary: Cellular senescence induction by AVN C in colorectal cancer cells is mediated through transcriptional repression of the miR-183/96/182 cluster, leading to reduced levels of mature miR-183, -96, and -182. Additionally, AVN C facilitates p53-mediated p21 transactivation by suppressing beta-catenin.

BIOCHEMICAL PHARMACOLOGY (2022)

Article Chemistry, Applied

Preparation and characterization of feruloylated oat β-glucan with antioxidant activity and colon-targeted delivery

Yun-Cheng Li et al.

Summary: Ferulic acid (FA), an effective chemopreventive and therapeutic agent for colorectal cancer, cannot stably reach the colon through human digestive system. In this study, different degrees of substitution of feruloylated oat beta-glucan (FA-O beta G) were prepared, and the FA grafting improved the thermal stability and antioxidant activity of oat beta-glucan. The FA-O beta G showed higher stability under gastrointestinal and colonic conditions compared to free FA, and exhibited good in vitro anticancer activity against human colorectal cancer cells.

CARBOHYDRATE POLYMERS (2022)

Review Food Science & Technology

Dietary polyphenol impact on gut health and microbiota

Murphy L. Y. Wan et al.

Summary: Polyphenols, abundant in plants, are powerful antioxidants in the human diet, influencing gut health through modulation of various pathways and gut microbiota composition. Further research is needed to elucidate the mechanisms and potential benefits in preventing or treating diseases.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)

Article Oncology

Estimated global cancer incidence in the oldest adults in 2018 and projections to 2050

Sophie Pilleron et al.

Summary: This study utilized GLOBOCAN estimates to describe the cancer incidence among adults aged 80 years or older globally and regionally in 2018, projecting the trends to 2050. The most common cancer sites for this age group globally were breast, lung, and colon for females, and prostate, lung, and colon for males. It is estimated that by 2050, there will be a significant increase in new cancer cases among adults aged 80 years or older worldwide, posing challenges to healthcare systems and emphasizing the need for tailored cancer control policies for the elderly population.

INTERNATIONAL JOURNAL OF CANCER (2021)

Article Oncology

Global cancer statistics 2020: GLOBOCAN estimates of incidence and mortality worldwide for 36 cancers in 185 countries

Hyuna Sung et al.

Summary: The global cancer burden in 2020 saw an estimated 19.3 million new cancer cases and almost 10.0 million cancer deaths. Female breast cancer surpassed lung cancer as the most commonly diagnosed cancer, while lung cancer remained the leading cause of cancer death. These trends are expected to rise in 2040, with transitioning countries experiencing a larger increase compared to transitioned countries due to demographic changes and risk factors associated with globalization and a growing economy. Efforts to improve cancer prevention measures and provision of cancer care in transitioning countries will be crucial for global cancer control.

CA-A CANCER JOURNAL FOR CLINICIANS (2021)

Article Chemistry, Applied

Sprouted oat as a potential gluten-free ingredient with enhanced nutritional and bioactive properties

Natalia Aparicio-Garcia et al.

Summary: The study found that sprouted oat powder contains higher levels of protein, beta-glucan, thiamine, riboflavin, minerals, amino acids, fatty acids, antioxidants, and prebiotics compared to regular oat grain powder. Additionally, sprouted oat powder showed enhanced protease and alpha-amylase activities, as well as reduced lipase activity, which contributes to its nutritional value and health-promoting properties. These results support the use of sprouted oat powder as a promising gluten-free functional ingredient.

FOOD CHEMISTRY (2021)

Article Chemistry, Applied

A systematic review of phytochemicals in oat and buckwheat

Peter Francis Raguindin et al.

Summary: Our study found that oat and buckwheat contain a variety of bioactive compounds, with differences in the content of certain compounds between the two grains. However, methodological heterogeneity across studies hindered the possibility of meta-analysis, highlighting the need for standardization in future research. These findings will further encourage exploration of metabolites related to these phytochemicals and their roles in human health.

FOOD CHEMISTRY (2021)

Article Chemistry, Multidisciplinary

4-Vinylguaiacol, an Active Metabolite of Ferulic Acid by Enteric Microbiota and Probiotics, Possesses Significant Activities against Drug-Resistant Human Colorectal Cancer Cells

Yun Luo et al.

Summary: Ferulic acid can be metabolized to 4-vinylguaiacol, both of which exhibit dose- and time-related anticancer activities on colorectal cancer cells, with 4-vinylguaiacol showing stronger effects than ferulic acid.

ACS OMEGA (2021)

Review Food Science & Technology

A Review of Health-Beneficial Properties of Oats

Devendra Paudel et al.

Summary: Oats are a global food crop with nutritional benefits and bioactive compounds that can positively impact human health, including reducing cholesterol, combating diabetes, promoting immune regulation, and improving gut microbiota. Consumption of oats can help prevent diseases such as atherosclerosis, dermatitis, and certain types of cancer.
Review Pharmacology & Pharmacy

Targeting autophagy using saponins as a therapeutic and preventive strategy against human diseases

Bing Han et al.

Summary: Autophagy is a common mechanism for maintaining cellular homeostasis by degrading proteins, protein aggregates, and organelles, and dysfunction of autophagy is observed in many diseases. Saponins, natural compounds with autophagy-modulating effects, may have therapeutic and preventive effects on autophagy-related diseases.

PHARMACOLOGICAL RESEARCH (2021)

Review Nutrition & Dietetics

The Role of Oat Nutrients in the Immune System: A Narrative Review

Oliver Chen et al.

Summary: Optimal nutrition is crucial for the development and maintenance of a healthy immune system, reducing the risk of infectious diseases. Oats, a nutritious whole grain, contain a variety of immune-supporting nutrients that play a key role in optimizing the immune system.

NUTRIENTS (2021)

Article Agriculture, Multidisciplinary

Flavonoids from Whole-Grain Oat Alleviated High-Fat Diet-Induced Hyperlipidemia via Regulating Bile Acid Metabolism and Gut Microbiota in Mice

Ruiqian Duan et al.

Summary: Whole-grain oat flavonoids can improve hyperlipidemia induced by high-fat diet by regulating lipid metabolism, promoting bile acid synthesis, and enhancing the efflux of fat through the FXR pathway. Additionally, they can significantly alter the composition of gut microbiota, reducing harmful bacteria and increasing beneficial bacteria.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

Article Food Science & Technology

Acceptance of oat-based beverages tailored for patients with cancer

Blanca E. Enriquez Fernandez et al.

Summary: The sensory acceptance of oat-based beverages among patients with cancer was evaluated in three studies, showing that patients rated the beverages as generally well-liked but some found them too sweet. Patients associated oat food products with specific oat-based food products and oat health benefits. These findings suggest the potential for incorporating oats in fortified and unfortified products tailored for patients with cancer.

JOURNAL OF FOOD SCIENCE (2021)

Article Food Science & Technology

MicroRNAs: The novel mediators for nutrient-modulating biological functions

Yonghui Yu et al.

Summary: Food has three main properties: nutritional, sensory, and health-related functions. Nutrients play a key role in maintaining basic life activities by providing components of the body and energy. There is increasing attention on how nutrients, through altering miRNA expression, can impact physiological functions and play irreplaceable roles in embryonic development, growth, and aging.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Article Chemistry, Physical

Micronized Oat Husk: Particle Size Distribution, Phenolic Acid Profile and Antioxidant Properties

Dariusz Dziki et al.

Summary: The study showed that micronization of oat husk effectively reduced the particle size and increased the antioxidant activity of the extracts. Phenolic compounds in oat husk mainly include ferulic acid, caffeic acid, p-hydroxybenzoic acid, vanillic acid, syringic acid, and synapic acid, with ferulic acid constituting about 95% of total phenolic acids.

MATERIALS (2021)

Article Nutrition & Dietetics

Association between Dietary Intake of Flavonoids and Cancer Recurrence among Breast Cancer Survivors

Minjung Cheon et al.

Summary: The intake of flavonoids and flavonoid-rich foods is negatively associated with cancer recurrence in overweight and obese breast cancer survivors according to this study. Overweight and obese patients who had cancer recurrence consumed less flavonoids and flavonoid-rich foods compared to those without recurrence and normal-weight patients.

NUTRIENTS (2021)

Review Biochemistry & Molecular Biology

Multiple Antioxidative and Bioactive Molecules of Oats (Avena sativa L.) in Human Health

Il-Sup Kim et al.

Summary: Oats are rich in nutrients that benefit health, improving the immune system, lowering cholesterol, regulating blood sugar, improving skin health, preventing cancer, and being beneficial for postmenopausal women. The active components in oats play an important role in enhancing immune function and controlling inflammation.

ANTIOXIDANTS (2021)

Article Oncology

Ethyl acetate subfractions from ethanol extracts of fermented oats (Avena sativa L.) exert anti-cancer properties in vitro and in vivo through G2/M and S Phase arrest and apoptosis

Nanhai Zhang et al.

Summary: Fermented oats rich in EASs exhibited anti-cancer activities in vitro and in vivo by inducing cell cycle arrest and apoptosis, suggesting its potential as a promising candidate for inhibiting the development and progression of liver cancer.

JOURNAL OF CANCER (2021)

Editorial Material Medicine, General & Internal

Diet, nutrition, and cancer risk: what do we know and what is the way forward?

Timothy J. Key et al.

BMJ-BRITISH MEDICAL JOURNAL (2020)

Article Agriculture, Multidisciplinary

Triterpenoid Saponins in Oat Bran and Their Levels in Commercial Oat Products

Changling Hu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)

Review Biochemistry & Molecular Biology

The Role of Diet in Cancer Prevention and Chemotherapy Efficacy

Steven D. Mittelman

ANNUAL REVIEW OF NUTRITION, VOL 40, 2020 (2020)

Review Biochemistry & Molecular Biology

Oat starch: Physico-chemical, morphological, rheological characteristics and its applications - A review

Sneh Punia et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Article Chemistry, Applied

Anti-breast cancer triterpenoid saponins from the thorns of Gleditsia sinensis

Jinqian Yu et al.

NATURAL PRODUCT RESEARCH (2019)

Review Dentistry, Oral Surgery & Medicine

Effects of Starch on Oral Health: Systematic Review to Inform WHO Guideline

K. Halvorsrud et al.

JOURNAL OF DENTAL RESEARCH (2019)

Article Agriculture, Multidisciplinary

Avenanthramide A Induces Cellular Senescence via miR-129-3p/Pirh2/p53 Signaling Pathway To Suppress Colon Cancer Growth

Rong Fu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

Review Oncology

Modulating the microbiome to improve therapeutic response in cancer

Jennifer L. McQuade et al.

LANCET ONCOLOGY (2019)

Article Cell Biology

Role of phospholipase D in migration and invasion induced by linoleic acid in breast cancer cells

Ricardo Diaz-Aragon et al.

MOLECULAR AND CELLULAR BIOCHEMISTRY (2019)

Article Food Science & Technology

Deoxynivalenol Modulates the Viability, ROS Production and Apoptosis in Prostate Cancer Cells

Dominika Ewa Habrowska-Gorczynska et al.

TOXINS (2019)

Review Biochemistry & Molecular Biology

Overview of the Anticancer Profile of Avenanthramides from Oat

Eleonora Turrini et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2019)

Article Biochemistry & Molecular Biology

Mechanisms of antimelanoma effect of oat β-glucan supported by electroporation

Anna Choromanska et al.

BIOELECTROCHEMISTRY (2018)

Article Food Science & Technology

Oats in healthy gluten-free and regular diets: A perspective

Marinus J. M. Smulders et al.

FOOD RESEARCH INTERNATIONAL (2018)

Review Biochemistry & Molecular Biology

A critical review on the impacts of beta-glucans on gut microbiota and human health

Muthukumaran Jayachandran et al.

JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2018)

Review Food Science & Technology

Whole grain oats, more than just a fiber: Role of unique phytochemicals

Shengmin Sang et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2017)

Review Food Science & Technology

Health benefits of oat: current evidence and molecular mechanisms

Cristina Martinez-Villaluenga et al.

CURRENT OPINION IN FOOD SCIENCE (2017)

Article Chemistry, Applied

Effects of oat soluble and insoluble -glucan on 1,2-dimethylhydrazine-induced early colon carcinogenesis in mice

Rui-Ling Shen et al.

FOOD AND AGRICULTURAL IMMUNOLOGY (2016)

Article Agriculture, Multidisciplinary

Steroidal Saponins in Oat Bran

Junli Yang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)

Review Nutrition & Dietetics

Natural Polyphenols for Prevention and Treatment of Cancer

Yue Zhou et al.

NUTRIENTS (2016)

Article Biochemistry & Molecular Biology

Antioxidant Activity of Oat Proteins Derived Peptides in Stressed Hepatic HepG2 Cells

Yichen Du et al.

ANTIOXIDANTS (2016)

Review Biochemistry & Molecular Biology

Multidirectional effects of triterpene saponins on cancer cells - mini-review of in vitro studies

Paulina Koczurkiewicz et al.

ACTA BIOCHIMICA POLONICA (2015)

Article Environmental Sciences

Agricultural crop density and risk of childhood cancer in the midwestern United States: an ecologic study

Benjamin J. Booth et al.

ENVIRONMENTAL HEALTH (2015)

Article Food Science & Technology

Antioxidant activity, avenanthramide and phenolic acid contents of oat milling fractions

Rachel Hitayezu et al.

JOURNAL OF CEREAL SCIENCE (2015)

Article Biochemistry & Molecular Biology

Lowering of cholesterol bioaccessibility and serum concentrations by saponins: in vitro and in vivo studies

Liliya Vinarova et al.

FOOD & FUNCTION (2015)

Review Food Science & Technology

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

Prasad Rasane et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

Review Nutrition & Dietetics

Oats and bowel disease: a systematic literature review

Frank Thies et al.

BRITISH JOURNAL OF NUTRITION (2014)

Article Nutrition & Dietetics

Oat agriculture, cultivation and breeding targets: implications for human nutrition and health

Derek Stewart et al.

BRITISH JOURNAL OF NUTRITION (2014)

Article Oncology

Whole Grain Intake and Survival Among Scandinavian Colorectal Cancer Patients

Guri Skeie et al.

NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL (2014)

Review Food Science & Technology

Avena sativa (Oat), A Potential Neutraceutical and Therapeutic Agent: An Overview

Rajinder Singh et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2013)

Article Food Science & Technology

Detection of the lunasin peptide in oats (Avena sativa L)

Ilva Nakurte et al.

JOURNAL OF CEREAL SCIENCE (2013)

Article Chemistry, Multidisciplinary

Revised structures of avenacosides A and B and a new sulfated saponin from Avena sativa L.

Lukasz Pecio et al.

MAGNETIC RESONANCE IN CHEMISTRY (2012)

Article Biochemistry & Molecular Biology

Dihydroavenanthramide D inhibits human breast cancer cell invasion through suppression of MMP-9 expression

Young-Rae Lee et al.

BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS (2011)

Article Chemistry, Applied

Novel anti-oxidative peptides from enzymatic digestion of human milk

Apollinaire Tsopmo et al.

FOOD CHEMISTRY (2011)

Article Food Science & Technology

Inhibitory effect of whole oat on aberrant crypt foci formation and colon tumor growth in ICR and BALB/c mice

Hsueh-Chun Wang et al.

JOURNAL OF CEREAL SCIENCE (2011)

Review Oncology

The role of nutraceutical proteins and peptides in apoptosis, angiogenesis, and metastasis of cancer cells

Elvira Gonzalez de Mejia et al.

CANCER AND METASTASIS REVIEWS (2010)

Review Biochemistry & Molecular Biology

Oxidative stress, inflammation, and cancer How are they linked?

Simone Reuter et al.

FREE RADICAL BIOLOGY AND MEDICINE (2010)

Article Oncology

Lunasin Is Prevalent in Barley and Is Bioavailable and Bioactive in In Vivo and In Vitro Studies

Hyung Jin Jeong et al.

NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL (2010)

Article Oncology

Avenanthramides Inhibit Proliferation of Human Colon Cancer Cell Lines In Vitro

Weimin Guo et al.

NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL (2010)

Review Biochemistry & Molecular Biology

Antioxidative peptides from food proteins: A review

Bahareh H. Sarmadi et al.

PEPTIDES (2010)

Article Food Science & Technology

Chemical composition and nutritive value of husked and naked oats grain

Wioletta Biel et al.

JOURNAL OF CEREAL SCIENCE (2009)

Article Oncology

Dietary Polyphenols, Inflammation, and Cancer

Weimin Guo et al.

NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL (2009)

Article Oncology

The Cancer Preventive Seed Peptide Lunasin From Rye Is Bioavailable and Bioactive

Hyung Jin Jeong et al.

NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL (2009)

Article Medicine, Research & Experimental

Clinical application of a combination therapy of lentinan, multi-electrode RFA and TACE in HCC

Po Yang et al.

ADVANCES IN THERAPY (2008)

Article Dermatology

Avenanthramides, polyphenols from oats, exhibit anti-inflammatory and anti-itch activity

Runa Sur et al.

ARCHIVES OF DERMATOLOGICAL RESEARCH (2008)

Review Nutrition & Dietetics

Oat: unique among the cereals

Masood Sadiq Butt et al.

EUROPEAN JOURNAL OF NUTRITION (2008)

Review Biochemistry & Molecular Biology

The possible roles of food-derived bioactive peptides in reducing the risk of cardiovascular disease

Kati Erdmann et al.

JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2008)

Review Biochemistry & Molecular Biology

β-glucosidases as detonators of plant chemical defense

Anne Vinther Morant et al.

PHYTOCHEMISTRY (2008)

Article Agriculture, Multidisciplinary

Contents of phenolic acids, alkyl- and alkenylresorcinols, and avenanthramides in commercial grain products

P Mattila et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Article Materials Science, Multidisciplinary

Differential biological responses of green tea polyphenol in normal cells vs. cancer cells

HK Park et al.

CURRENT APPLIED PHYSICS (2005)

Review Nutrition & Dietetics

Lunasin: A cancer-preventive soy peptide

BO de Lumen

NUTRITION REVIEWS (2005)

Article Agriculture, Multidisciplinary

Germination: a means to improve the functionality of oat

A Kaukovirta-Norja et al.

AGRICULTURAL AND FOOD SCIENCE (2004)

Article Food Science & Technology

Protein fractions of oats and possibilities of oat utilisation for patients with coeliac disease

I Capouchova et al.

CZECH JOURNAL OF FOOD SCIENCES (2004)

Article Cell Biology

Cancer immunotherapy: The past, the present and the future

CR Parish

IMMUNOLOGY AND CELL BIOLOGY (2003)

Article Agriculture, Multidisciplinary

Avenanthramides in oats (Avena sativa L.) and structure-antioxidant activity relationships

K Bratt et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Article Biochemistry & Molecular Biology

Saponins in cereals

AE Osbourn

PHYTOCHEMISTRY (2003)

Review Cell Biology

The protein kinase B/Akt signalling pathway in human malignancy

KM Nicholson et al.

CELLULAR SIGNALLING (2002)

Letter Biochemistry & Molecular Biology

Isolation of neuronal cells with high processing activity for the Machado-Joseph disease protein

Y Yamamoto et al.

CELL DEATH AND DIFFERENTIATION (2001)

Review Immunology

A fresh look at tumor immunosurveillance and immunotherapy

MJ Smyth et al.

NATURE IMMUNOLOGY (2001)

Review Food Science & Technology

Oat antioxidants

DM Peterson

JOURNAL OF CEREAL SCIENCE (2001)

Article Biochemistry & Molecular Biology

Green tea polyphenol epigallocatechin-3-gallate differentially modulates nuclear factor κB in cancer cells versus normal cells

N Ahmad et al.

ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS (2000)