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Aruwa CE, Sabiu S. Adipose tissue inflammation linked to obesity: A review of current understanding, therapies and relevance of phyto-therapeutics. Heliyon 2024; 10:e23114. [PMID: 38163110 PMCID: PMC10755291 DOI: 10.1016/j.heliyon.2023.e23114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 11/25/2023] [Accepted: 11/27/2023] [Indexed: 01/03/2024] Open
Abstract
Obesity is a current global challenge affecting all ages and is characterized by the up-regulated secretion of bioactive factors/pathways which result in adipose tissue inflammation (ATI). Current obesity therapies are mainly focused on lifestyle (diet/nutrition) changes. This is because many chemosynthetic anti-obesogenic medications cause adverse effects like diarrhoea, dyspepsia, and faecal incontinence, among others. As such, it is necessary to appraise the efficacies and mechanisms of action of safer, natural alternatives like plant-sourced compounds, extracts [extractable phenol (EP) and macromolecular antioxidant (MA) extracts], and anti-inflammatory peptides, among others, with a view to providing a unique approach to obesity care. These natural alternatives may constitute potent therapies for ATI linked to obesity. The potential of MA compounds (analysed for the first time in this review) and extracts in ATI and obesity management is elucidated upon, while also highlighting research gaps and future prospects. Furthermore, immune cells, signalling pathways, genes, and adipocyte cytokines play key roles in ATI responses and are targeted in certain therapies. As a result, this review gives an in-depth appraisal of ATI linked to obesity, its causes, mechanisms, and effects of past, present, and future therapies for reversal and alleviation of ATI. Achieving a significant decrease in morbidity and mortality rates attributed to ATI linked to obesity and related comorbidities is possible as research improves our understanding over time.
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Affiliation(s)
- Christiana Eleojo Aruwa
- Department of Biotechnology and Food Science, Durban University of Technology, PO Box 1334, Durban, 4000, South Africa
| | - Saheed Sabiu
- Department of Biotechnology and Food Science, Durban University of Technology, PO Box 1334, Durban, 4000, South Africa
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2
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Martinović J, Lukinac J, Jukić M, Ambrus R, Planinić M, Šelo G, Klarić AM, Perković G, Bucić-Kojić A. In Vitro Bioaccessibility Assessment of Phenolic Compounds from Encapsulated Grape Pomace Extract by Ionic Gelation. Molecules 2023; 28:5285. [PMID: 37446946 DOI: 10.3390/molecules28135285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 06/29/2023] [Accepted: 07/05/2023] [Indexed: 07/15/2023] Open
Abstract
Grape pomace is a by-product of winemaking characterized by a rich chemical composition from which phenolics stand out. Phenolics are health-promoting agents, and their beneficial effects depend on their bioaccessibility, which is influenced by gastrointestinal digestion. The effect of encapsulating phenol-rich grape pomace extract (PRE) with sodium alginate (SA), a mixture of SA with gelatin (SA-GEL), and SA with chitosan (SA-CHIT) on the bioaccessibility index (BI) of phenolics during simulated digestion in vitro was studied. A total of 27 individual phenolic compounds (IPCs) were quantified by UHPLC. The addition of a second coating to SA improved the encapsulation efficiency (EE), and the highest EE was obtained for SA-CHIT microbeads (56.25%). Encapsulation affected the physicochemical properties (size, shape and texture, morphology, crystallinity) of the produced microbeads, which influenced the delivery of phenolics to the intestine and their BI. Thus, SA-GEL microbeads had the largest size parameters, as confirmed by scanning electron microscopy (SEM), and the highest BI for total phenolic compounds and IPCs (gallic acid, 3,4-dihydroxybenzoic acid and o-coumaric acid, epicatechin, and gallocatechin gallate) ranged from 96.20 to 1011.3%. The results suggest that encapsulated PRE has great potential to be used as a functional ingredient in products for oral administration.
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Affiliation(s)
- Josipa Martinović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
| | - Jasmina Lukinac
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
| | - Marko Jukić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
| | - Rita Ambrus
- Faculty of Pharmacy, Institute of Pharmaceutical Technology and Regulatory Affairs, University of Szeged, H-6720 Szeged, Hungary
| | - Mirela Planinić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
| | - Gordana Šelo
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
| | - Ana-Marija Klarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
| | - Gabriela Perković
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
| | - Ana Bucić-Kojić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
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Mediterranean Food Industry By-Products as a Novel Source of Phytochemicals with a Promising Role in Cancer Prevention. Molecules 2022; 27:molecules27248655. [PMID: 36557789 PMCID: PMC9784942 DOI: 10.3390/molecules27248655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 11/28/2022] [Accepted: 11/29/2022] [Indexed: 12/14/2022] Open
Abstract
The Mediterranean diet is recognized as a sustainable dietary approach with beneficial health effects. This is highly relevant, although the production of typical Mediterranean food, i.e., olive oil or wine, processed tomatoes and pomegranate products, generates significant amounts of waste. Ideally, this waste should be disposed in an appropriate, eco-friendly way. A number of scientific papers were published recently showing that these by-products can be exploited as a valuable source of biologically active components with health benefits, including anticancer effects. In this review, accordingly, we elaborate on such phytochemicals recovered from the food waste generated during the processing of vegetables and fruits, typical of the Mediterranean diet, with a focus on substances with anticancer activity. The molecular mechanisms of these phytochemicals, which might be included in supporting treatment and prevention of various types of cancer, are presented. The use of bioactive components from food waste may improve the economic feasibility and sustainability of the food processing industry in the Mediterranean region and can provide a new strategy to approach prevention of cancer.
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Improve the functional properties of dietary fibre isolated from broccoli by-products by using different technologies. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103075] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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5
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Altinok E, Kurultay S, Boluk E, Atik DS, Kopuk B, Gunes R, Palabiyik I, Konar N, Toker OS. Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
| | - Sefik Kurultay
- Department of Food Engineering Faculty of Agriculture Tekirdağ Namik Kemal University Tekirdağ Turkey
| | - Esra Boluk
- Department of Food Engineering Faculty of Agriculture Tekirdağ Namik Kemal University Tekirdağ Turkey
| | - Didem Sozeri Atik
- Department of Food Engineering Faculty of Agriculture Tekirdağ Namik Kemal University Tekirdağ Turkey
| | - Berkay Kopuk
- Department of Food Engineering Faculty of Agriculture Tekirdağ Namik Kemal University Tekirdağ Turkey
| | - Recep Gunes
- Food Engineering Department Engineering Faculty Kirklareli University Kirklareli Turkey
| | - Ibrahim Palabiyik
- Department of Food Engineering Faculty of Agriculture Tekirdağ Namik Kemal University Tekirdağ Turkey
| | - Nevzat Konar
- Department of Food Engineering Eskisehir Osmangazi University, Faculty of Agriculture Eskisehir Turkey
| | - Omer Said Toker
- Food Engineering Department Chemical and Metallurgical Engineering Faculty Yildiz Technical University Istanbul Turkey
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FONTOURA LM, ASCHERI JLR, BAZÁN-COLQUE RJ. Impact on antioxidant activity of including grape peel flour in a novel sorghum-based extruded food. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.35121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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7
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Rivas MÁ, Casquete R, Córdoba MDG, Ruíz-Moyano S, Benito MJ, Pérez-Nevado F, Martín A. Chemical Composition and Functional Properties of Dietary Fibre Concentrates from Winemaking By-Products: Skins, Stems and Lees. Foods 2021; 10:foods10071510. [PMID: 34209134 PMCID: PMC8303576 DOI: 10.3390/foods10071510] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 06/25/2021] [Accepted: 06/26/2021] [Indexed: 12/15/2022] Open
Abstract
The objective of this study was to evaluate, from a technological and nutritional point of view, the chemical composition and functional properties of the industrial winemaking by-products, namely skins, stems and lees. The chemical and physical characteristics, as well as the functional properties (fat and water retention and swelling capacity, antioxidant capacity, and their prebiotic effect), of the dietary fibre of these by-products were studied. The results showed that the skins, stems, and lees are rich in fibre, with the stem fibre containing the highest amounts of non-extractable polyphenols attached to polysaccharides with high antioxidant activity and prebiotic effect. Lee fibre had the highest water retention capacity and oil retention capacity. The results reveal that winemaking by-products could be used as a source of dietary fibre with functional characteristics for food applications.
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Affiliation(s)
- María Ángeles Rivas
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; (M.Á.R.); (M.d.G.C.); (S.R.-M.); (M.J.B.); (F.P.-N.); (A.M.)
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de la Investigación, Universidad de Extremadura, 06006 Badajoz, Spain
| | - Rocío Casquete
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; (M.Á.R.); (M.d.G.C.); (S.R.-M.); (M.J.B.); (F.P.-N.); (A.M.)
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de la Investigación, Universidad de Extremadura, 06006 Badajoz, Spain
- Correspondence: ; Tel.: +34-924289300 (ext. 86228)
| | - María de Guía Córdoba
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; (M.Á.R.); (M.d.G.C.); (S.R.-M.); (M.J.B.); (F.P.-N.); (A.M.)
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de la Investigación, Universidad de Extremadura, 06006 Badajoz, Spain
| | - Santiago Ruíz-Moyano
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; (M.Á.R.); (M.d.G.C.); (S.R.-M.); (M.J.B.); (F.P.-N.); (A.M.)
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de la Investigación, Universidad de Extremadura, 06006 Badajoz, Spain
| | - María José Benito
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; (M.Á.R.); (M.d.G.C.); (S.R.-M.); (M.J.B.); (F.P.-N.); (A.M.)
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de la Investigación, Universidad de Extremadura, 06006 Badajoz, Spain
| | - Francisco Pérez-Nevado
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; (M.Á.R.); (M.d.G.C.); (S.R.-M.); (M.J.B.); (F.P.-N.); (A.M.)
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de la Investigación, Universidad de Extremadura, 06006 Badajoz, Spain
| | - Alberto Martín
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; (M.Á.R.); (M.d.G.C.); (S.R.-M.); (M.J.B.); (F.P.-N.); (A.M.)
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de la Investigación, Universidad de Extremadura, 06006 Badajoz, Spain
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Xu J, Li Y, Zhao Y, Wang D, Wang W. Influence of antioxidant dietary fiber on dough properties and bread qualities: A review. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104434] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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9
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Non-Extractable Polyphenols from Food By-Products: Current Knowledge on Recovery, Characterisation, and Potential Applications. Processes (Basel) 2020. [DOI: 10.3390/pr8080925] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023] Open
Abstract
Non-extractable polyphenols (NEPs), or bound polyphenols, are a significant fraction of polyphenols that are retained in the extraction residues after conventional aqueous organic solvent extraction. They include both high molecular weight polymeric polyphenols and low molecular weight phenolics attached to macromolecules. Current knowledge proved that these bioactive compounds possess high antioxidant, antidiabetic, and other biological activities. Plant-based food by-products, such as peels, pomace, and seeds, possess high amount of NEPs. The recovery of these valuable compounds is considered an effective way to recycle food by-products and mitigate pollution, bad manufacturing practice, and economic loss caused by the residues management. The current challenge to valorise NEPs from plant-based by-products is to increase the extraction efficiency with proper techniques, choose appropriate characterising methods, and explore potential functions to use in some products. Based on this scenario, the present review aims to summarise the extraction procedure and technologies applied to recover NEPs from plant-based by-products. Furthermore, it also describes the main techniques used for the characterisation of NEPs and outlines their potential food, pharmaceutical, nutraceutical, and cosmetic applications.
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10
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A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.010] [Citation(s) in RCA: 77] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Maurer LH, Cazarin CBB, Quatrin A, Minuzzi NM, Nichelle SM, Lamas CDA, Cagnon VHA, Morari J, Velloso LA, Maróstica Júnior MR, Emanuelli T. Grape peel powder attenuates the inflammatory and oxidative response of experimental colitis in rats by modulating the NF-κB pathway and activity of antioxidant enzymes. Nutr Res 2020; 76:52-70. [PMID: 32155506 DOI: 10.1016/j.nutres.2020.01.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2019] [Revised: 01/21/2020] [Accepted: 01/28/2020] [Indexed: 12/12/2022]
Abstract
Most phenolic compounds and dietary fiber reach intact to the colon. We hypothesized that grape peel powder (GPP), a rich source of these bioactive compounds, modulates inflammatory and oxidative pathways collaborating to attenuate colonic damage in experimental colitis. To determine which bioactive fraction would be responsible for this effect, the aim of this study was to evaluate the effect of dietary supplementation with whole GPP or the isolated bioactive-rich fractions from GPP (extractable polyphenols [EP], dietary fiber and fiber-bound polyphenols [NEP-F], and dietary fiber) in rats with experimental colitis. Colitis was induced by intrarectal injection of 2,4,6-trinitrobenzene sulfonic acid (TNBS) after 15 days of dietary supplementation. EP diet did not reverse the decrease in feed intake and indeed worsened colon shortening and increased spleen weight; however, these effects were not observed for the GPP group, which had polyphenols associated to the matrix besides the extractable ones. Colitis impaired the activity of colonic antioxidant enzymes and increased lipid peroxidation, protein oxidation, nitric oxide (NO) levels, and proinflammatory cytokines in serum and in the colon tissue. GPP restored the activity of antioxidant enzymes and decreased colon oxidation and NO levels. All grape peel fractions reduced the protein expression of the inhibitor of kappa kinase beta and NO levels in colon tissue, but only NEP-F reduced the expression of phosphorylated nuclear factor kappa B and myeloperoxidase activity. Results demonstrated that GPP attenuates inflammatory and oxidative response in TNBS-induced colitis by downregulating the nuclear factor kappa B pathway and upregulating antioxidant enzymes, with NEP-F being the fraction most likely associated to these protective effects.
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Affiliation(s)
- Luana H Maurer
- Federal Institute of Education, Science, and Technology Farroupilha, Alegrete, Rio Grande do Sul, Brazil.
| | - Cinthia B B Cazarin
- School of Food Engineering, Department of Food and Nutrition, University of Campinas, Campinas, São Paulo, Brazil.
| | - Andréia Quatrin
- Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS, Brazil; Integrated Center for Laboratory Analysis Development, Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS, Brazil.
| | - Natália M Minuzzi
- Integrated Center for Laboratory Analysis Development, Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS, Brazil.
| | - Sabrina M Nichelle
- Integrated Center for Laboratory Analysis Development, Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS, Brazil.
| | - Celina de A Lamas
- Department of Structural and Functional Biology, University of Campinas, Campinas, São Paulo, Brazil.
| | - Valéria H A Cagnon
- Department of Structural and Functional Biology, University of Campinas, Campinas, São Paulo, Brazil.
| | - Joseane Morari
- School of Medical Sciences, University of Campinas, Campinas, São Paulo, Brazil.
| | - Lício A Velloso
- School of Medical Sciences, University of Campinas, Campinas, São Paulo, Brazil.
| | - Mário R Maróstica Júnior
- School of Food Engineering, Department of Food and Nutrition, University of Campinas, Campinas, São Paulo, Brazil.
| | - Tatiana Emanuelli
- Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS, Brazil; Integrated Center for Laboratory Analysis Development, Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS, Brazil.
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13
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Pan P, Huang YW, Oshima K, Yearsley M, Zhang J, Yu J, Arnold M, Wang LS. An immunological perspective for preventing cancer with berries. JOURNAL OF BERRY RESEARCH 2018; 8:163-175. [PMID: 30159104 PMCID: PMC6110394 DOI: 10.3233/jbr-180305] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Berries and their phytochemicals have well documented chemopreventive roles, but understanding their ability to regulate cancer immunology is only beginning to be explored. The literature, including human studies, suggests that berry components can modulate our immune system to delay cancer development. Moreover, their wide spectrum of phytochemicals suggests that they might influence the functions of multiple immune cells and different aspects of cancer immunity. Cancer immune-therapies are showing promise for some types of cancer because they boost T cells' ability to recognize tumor cells - an essential prelude to destruction. Recognition occurs after dendritic cells present antigen, such as tumor antigen, to T cells, generating an adaptive response. Therefore, the potential of berries to aid cancer immune-therapies by, for example, regulating dendritic cells, warrants further investigation in animal and human studies. More information is also needed about berries' effects on the entire spectrum of immunity so that a comprehensive view can inform efforts to use berries to enhance immune responses during cancer prevention and treatment. This review summarizes the effects of berries as anti-tumor agents from the immunological perspective in tumor-bearing animals and humans.
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Affiliation(s)
- Pan Pan
- Department of Medicine, Division of Hematology and Oncology, Medical College of Wisconsin, Milwaukee, WI, USA
| | - Yi-Wen Huang
- Department of Obstetrics and Gynecology, Medical College of Wisconsin, Milwaukee, WI, USA
| | - Kiyoko Oshima
- Department of Pathology, John Hopkins University, Baltimore, MD, USA
| | - Martha Yearsley
- Department of Pathology, The Ohio State University, Columbus, OH, USA
| | - Jianying Zhang
- Center for Biostatistics, The Ohio State University, Columbus, OH, USA
| | - Jianhua Yu
- Department of Internal Medicine, Division of Hematology, College of Medicine, Comprehensive Cancer Center and The James Cancer Hospital, The Ohio State University, Columbus, OH, USA
| | - Mark Arnold
- Department of Surgery, The Ohio State University, OH, USA
| | - Li-Shu Wang
- Department of Medicine, Division of Hematology and Oncology, Medical College of Wisconsin, Milwaukee, WI, USA
- Corresponding author: Li-Shu Wang, Department of Medicine, Division of Hematology and Oncology, Medical College of Wisconsin, RM C4930, 8701 Watertown Plank Rd, Milwaukee, WI, 53226, USA. Tel.: +1 414 955 2827; Fax: +1 414 955 6059; .
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Molinar-Toribio E, Ramos-Romero S, Fuguet E, Taltavull N, Méndez L, Romeu M, Medina I, Torres JL, Pérez-Jiménez J. Influence of omega-3 PUFAs on the metabolism of proanthocyanidins in rats. Food Res Int 2017; 97:133-140. [PMID: 28578033 DOI: 10.1016/j.foodres.2017.03.046] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2017] [Revised: 03/22/2017] [Accepted: 03/23/2017] [Indexed: 11/27/2022]
Abstract
Studies of the bioavailability of proanthocyanidins usually consider them independently of other dietary constituents, while there is a tendency in the field of functional foods towards the combination of different bioactive compounds in a single product. This study examined the long-term effects of ω-3 polyunsaturated fatty acids of marine origin on the metabolic fate of grape proanthocyanidins. For this, female adult Wistar-Kyoto rats were fed (18weeks) with a standard diet supplemented or not with eicosapentaenoic acid/docosahexaenoic acid (1:1, 16.6g/kg feed), proanthocyanidin-rich grape seed extract (0.8g/kg feed) or both. A total of 39 microbial-derived metabolites and 16 conjugated metabolites were detected by HPLC-MS/MS either in urine or in the aqueous fraction of feces. An unexpected significant increase in many proanthocyanidin metabolites in urine and feces was observed in the group supplemented with ω-3 polyunsaturated fatty acids group as compared to the animals fed a standard diet, which contains a small amount of polyphenols. However, proanthocyanidin metabolites in rats given ω-3 polyunsaturated fatty acids and grape seed extract did not significantly differ from those in the group supplemented only with grape seed extract. It was concluded that ω-3 polyunsaturated fatty acids collaborate in the metabolism of polyphenols when present at low doses in the feed matrix, while the capacity of ω-3 polyunsaturated fatty acids to induce microbiota transformations when proanthocyanidins are present at high doses is not relevant compared to that of polyphenols themselves.
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Affiliation(s)
| | - Sara Ramos-Romero
- Institute of Advanced Chemistry of Catalonia (IQAC-CSIC), Barcelona, Spain
| | - Elisabet Fuguet
- Departament de Química Analítica, Universitat de Barcelona, Barcelona, Spain; Serra Húnter Program, Generalitat de Catalunya, Spain
| | - Núria Taltavull
- Unitat de Farmacologia, Facultat de Medicina i Ciències de la Salut, Universitat Rovira i Virgili, Reus, Spain
| | - Lucía Méndez
- Instituto de Investigaciones Marinas (IIM-CSIC), Vigo, Spain
| | - Marta Romeu
- Unitat de Farmacologia, Facultat de Medicina i Ciències de la Salut, Universitat Rovira i Virgili, Reus, Spain
| | - Isabel Medina
- Instituto de Investigaciones Marinas (IIM-CSIC), Vigo, Spain
| | - Josep Lluís Torres
- Institute of Advanced Chemistry of Catalonia (IQAC-CSIC), Barcelona, Spain
| | - Jara Pérez-Jiménez
- Institute of Advanced Chemistry of Catalonia (IQAC-CSIC), Barcelona, Spain.
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Dos Santos KM, de Oliveira IC, Lopes MA, Cruz APG, Buriti FC, Cabral LM. Addition of grape pomace extract to probiotic fermented goat milk: the effect on phenolic content, probiotic viability and sensory acceptability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1108-1115. [PMID: 27282819 DOI: 10.1002/jsfa.7836] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2015] [Revised: 05/10/2016] [Accepted: 06/03/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Grape pomace is a source of phenolic compounds, which are associated with health benefits in humans. Additionally, fermented dairy foods with probiotics can be good vehicles to deliver these bioactive compounds. The effects of the addition of grape pomace extract (GPE) on the total phenolic (TP) content, physico-chemical characteristics and viability of Lactobacillus acidophilus LA-5 or Lactobacillus rhamnosus HN001 in fermented goat milks prepared with grape juice were investigated. RESULTS The TP concentration increased significantly in fermented milks with the addition of GPE. A protective effect of GPE on the viability of L. acidophilus was observed. However, after 14 days of storage, the populations of L. acidophilus were significantly lower when compared with those of L. rhamnosus, and only the last probiotic maintained its viability above 7 log CFU mL-1 throughout the period investigated. The sensory scores of flavor, color and overall acceptability of the fermented milk containing L. rhamnosus HN001 were significantly increased when GPE was added. CONCLUSION The use of GPE might increase the functionality of probiotic fermented goat milk processed with L. rhamnosus HN001 and grape juice because grape polyphenols are known for their antioxidant properties and positive effect on the modulation of gut microbiota. © 2016 Society of Chemical Industry.
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Affiliation(s)
| | - Isabel C de Oliveira
- Federal Institute of Ceará - IFCE, Campus Sobral, Sobral, CE, Brazil
- EMBRAPA Embrapa Caprinos e Ovinos, Sobral, CE, Brazil
| | | | - Ana Paula Gil Cruz
- Federal University of Rio de Janeiro (UFRJ), Institute of Chemistry, Rio de Janeiro, RJ, Brazil
| | - Flávia Ca Buriti
- EMBRAPA Embrapa Caprinos e Ovinos, Sobral, CE, Brazil
- State University of Paraíba (UEPB), Department of Pharmacy, Campina Grande, PB, Brazil
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16
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Mattos GN, Tonon RV, Furtado AA, Cabral LM. Grape by-product extracts against microbial proliferation and lipid oxidation: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1055-1064. [PMID: 27696415 DOI: 10.1002/jsfa.8062] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2016] [Revised: 09/06/2016] [Accepted: 09/25/2016] [Indexed: 06/06/2023]
Abstract
The wine industry is responsible for the production of million tons of waste, such as grape skin, stalk, sludge and seeds, which can be considered inexpensive sources of phenolic compound owing to incomplete extraction during wine production. Phenolic compounds, also called polyphenols, comprise the most abundant bioactive compounds in grape and are recognized by their antioxidant and antimicrobial potential. Because of their functional properties, extracts obtained from grape wastes, which are rich in phenolic compounds, can be employed in the development of many products, ranging from medical to food applications, decreasing the growth of spoilage and pathogenic microorganisms and inhibiting lipid oxidation. These characteristics are motivating the research for alternative sources of natural antioxidant and antimicrobial agents, aimed at decreasing the use of artificial additives, which have been associated with some toxic effects. This article provides a review of the use of grape by-product extracts and their bioactive compounds as natural antioxidant and antimicrobial agents in food products. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Gabriela N Mattos
- Rural Federal University of Rio de Janeiro, 23890-000, Seropédica, RJ, Brazil
| | - Renata V Tonon
- Embrapa Food Technology, 23020-470, Rio de Janeiro, RJ, Brazil
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17
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León-González AJ, Jara-Palacios MJ, Abbas M, Heredia FJ, Schini-Kerth VB. Role of epigenetic regulation on the induction of apoptosis in Jurkat leukemia cells by white grape pomace rich in phenolic compounds. Food Funct 2017; 8:4062-4069. [DOI: 10.1039/c7fo00263g] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Grape pomace is a rich source of phenolic compounds commonly employed for elaboration of dietary supplements.
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Affiliation(s)
- Antonio J. León-González
- UMR 7213 CNRS
- Laboratoire de Biophotonique et Pharmacologie
- Faculté de Pharmacie
- Université de Strasbourg
- Illkirch
| | - M. José Jara-Palacios
- Food Colour and Quality Laboratory
- Área de Nutrición y Bromatología
- Facultad de Farmacia
- Universidad de Sevilla
- Sevilla
| | - Malak Abbas
- UMR 7213 CNRS
- Laboratoire de Biophotonique et Pharmacologie
- Faculté de Pharmacie
- Université de Strasbourg
- Illkirch
| | - Francisco J. Heredia
- Food Colour and Quality Laboratory
- Área de Nutrición y Bromatología
- Facultad de Farmacia
- Universidad de Sevilla
- Sevilla
| | - Valérie B. Schini-Kerth
- UMR 7213 CNRS
- Laboratoire de Biophotonique et Pharmacologie
- Faculté de Pharmacie
- Université de Strasbourg
- Illkirch
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18
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Macagnan FT, da Silva LP, Hecktheuer LH. Dietary fibre: The scientific search for an ideal definition and methodology of analysis, and its physiological importance as a carrier of bioactive compounds. Food Res Int 2016; 85:144-154. [DOI: 10.1016/j.foodres.2016.04.032] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2016] [Revised: 04/20/2016] [Accepted: 04/24/2016] [Indexed: 02/06/2023]
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19
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Janakiram NB, Mohammed A, Madka V, Kumar G, Rao CV. Prevention and treatment of cancers by immune modulating nutrients. Mol Nutr Food Res 2016; 60:1275-94. [PMID: 26833775 PMCID: PMC6038926 DOI: 10.1002/mnfr.201500884] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2015] [Revised: 01/16/2016] [Accepted: 01/18/2016] [Indexed: 12/11/2022]
Abstract
Epidemiological and laboratory data support the protective effects of bioactive nutrients in our diets for various diseases. Along with various factors, such as genetic history, alcohol, smoking, exercise, and dietary choices play a vital role in affecting an individual's immune responses toward a transforming cell, by either preventing or accelerating a neoplastic transformation. Ample evidence suggests that dietary nutrients control the inflammatory and protumorigenic responses in immune cells. Immunoprevention is usually associated with the modulation of immune responses that help in resolving the inflammation, thus improving clinical outcome. Various metabolic pathway-related nutrients, including glutamine, arginine, vitamins, minerals, and long-chain fatty acids, are important components of immunonutrient mixes. Epidemiological studies related to these substances have reported different results, with no or minimal effects. However, several studies suggest that these nutrients may have immune-modulating effects that may lower cancer risk. Preclinical studies submit that most of these components may provide beneficial effects. The present review discusses the available data, the immune-modulating functions of these nutrients, and how these substances could be used to study immune modulation in a neoplastic environment. Further research will help to determine whether the mechanistic signaling pathways in immune cells altered by nutrients can be exploited for cancer prevention and treatment.
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Affiliation(s)
- Naveena B. Janakiram
- Center for Cancer Prevention and Drug Development, Department of Medicine, Hematology Oncology Section, Stephenson Cancer Center, University of Oklahoma Health Sciences Center, Oklahoma City, OK 73104, USA
| | - Altaf Mohammed
- Center for Cancer Prevention and Drug Development, Department of Medicine, Hematology Oncology Section, Stephenson Cancer Center, University of Oklahoma Health Sciences Center, Oklahoma City, OK 73104, USA
| | - Venkateshwar Madka
- Center for Cancer Prevention and Drug Development, Department of Medicine, Hematology Oncology Section, Stephenson Cancer Center, University of Oklahoma Health Sciences Center, Oklahoma City, OK 73104, USA
| | - Gaurav Kumar
- Center for Cancer Prevention and Drug Development, Department of Medicine, Hematology Oncology Section, Stephenson Cancer Center, University of Oklahoma Health Sciences Center, Oklahoma City, OK 73104, USA
| | - Chinthalapally V. Rao
- Center for Cancer Prevention and Drug Development, Department of Medicine, Hematology Oncology Section, Stephenson Cancer Center, University of Oklahoma Health Sciences Center, Oklahoma City, OK 73104, USA
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20
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Prasad S, Gupta SC, Tyagi AK. Reactive oxygen species (ROS) and cancer: Role of antioxidative nutraceuticals. Cancer Lett 2016; 387:95-105. [PMID: 27037062 DOI: 10.1016/j.canlet.2016.03.042] [Citation(s) in RCA: 563] [Impact Index Per Article: 70.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2015] [Revised: 03/22/2016] [Accepted: 03/23/2016] [Indexed: 12/21/2022]
Abstract
Extensive research over the past half a century indicates that reactive oxygen species (ROS) play an important role in cancer. Although low levels of ROS can be beneficial, excessive accumulation can promote cancer. One characteristic of cancer cells that distinguishes them from normal cells is their ability to produce increased numbers of ROS and their increased dependence on an antioxidant defense system. ROS are produced as a byproduct intracellularly by mitochondria and other cellular elements and exogenously by pollutants, tobacco, smoke, drugs, xenobiotics, and radiation. ROS modulate various cell signaling pathways, which are primarily mediated through the transcription factors NF-κB and STAT3, hypoxia-inducible factor-1α, kinases, growth factors, cytokines and other proteins, and enzymes; these pathways have been linked to cellular transformation, inflammation, tumor survival, proliferation, invasion, angiogenesis, and metastasis of cancer. ROS are also associated with epigenetic changes in genes, which is helpful in diagnosing diseases. This review considers the role of ROS in the various stages of cancer development. Finally, we provide evidence that nutraceuticals derived from Mother Nature are highly effective in eliminating cancer cells.
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Affiliation(s)
- Sahdeo Prasad
- Cytokine Research Laboratory, Department of Experimental Therapeutics, The University of Texas MD Anderson Cancer Center, Houston, TX 77054, USA.
| | - Subash C Gupta
- Cytokine Research Laboratory, Department of Experimental Therapeutics, The University of Texas MD Anderson Cancer Center, Houston, TX 77054, USA
| | - Amit K Tyagi
- Cytokine Research Laboratory, Department of Experimental Therapeutics, The University of Texas MD Anderson Cancer Center, Houston, TX 77054, USA
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21
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Pérez-Jiménez J, Díaz-Rubio ME, Saura-Calixto F. Contribution of Macromolecular Antioxidants to Dietary Antioxidant Capacity: A Study in the Spanish Mediterranean Diet. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2015; 70:365-370. [PMID: 26482738 DOI: 10.1007/s11130-015-0513-6] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Epidemiological and clinical studies show that diets with a high antioxidant capacity, such us those rich in plant food and beverages, are associated with significant decreases in the overall risk of cardiovascular disease or colorectal cancer. Current studies on dietary antioxidants and dietary antioxidant capacity focus exclusively on low molecular weight or soluble antioxidants (vitamins C and E, phenolic compounds and carotenoids), ignoring macromolecular antioxidants. These are polymeric phenolic compounds or polyphenols and carotenoids linked to plant food macromolecules that yield bioavailable metabolites by the action of the microbiota with significant effects either local and/or systemic after absorption. This study determined the antioxidant capacity of the Spanish Mediterranean diet including for the first time both soluble and macromolecular antioxidants. Antioxidant capacity and consumption data of the 54 most consumed plant foods and beverages were used. Results showed that macromolecular antioxidants are the major dietary antioxidants, contributing a 61% to the diet antioxidant capacity (8000 μmol Trolox, determined by ABTS method). The antioxidant capacity data for foods and beverages provided here may be used to estimate the dietary antioxidant capacity in different populations, where similar contributions of macromolecular antioxidants may be expected, and also to design antioxidant-rich diets. Including macromolecular antioxidants in mechanistic, intervention and observational studies on dietary antioxidants may contribute to a better understanding of the role of antioxidants in nutrition and health.
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Affiliation(s)
- Jara Pérez-Jiménez
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - M Elena Díaz-Rubio
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - Fulgencio Saura-Calixto
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain.
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22
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Advance on the bioactivity and potential applications of dietary fibre from grape pomace. Food Chem 2015; 186:207-12. [DOI: 10.1016/j.foodchem.2014.07.057] [Citation(s) in RCA: 110] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2014] [Revised: 06/14/2014] [Accepted: 07/08/2014] [Indexed: 01/06/2023]
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23
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Serna-Cock L, García-Gonzales E, Torres-León C. Agro-industrial potential of the mango peel based on its nutritional and functional properties. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1094815] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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24
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Application of the ApcMin/+ mouse model for studying inflammation-associated intestinal tumor. Biomed Pharmacother 2015; 71:216-21. [DOI: 10.1016/j.biopha.2015.02.023] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2015] [Accepted: 02/15/2015] [Indexed: 12/16/2022] Open
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25
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Non-extractable polyphenols, a major dietary antioxidant: occurrence, metabolic fate and health effects. Nutr Res Rev 2013; 26:118-29. [PMID: 23930641 DOI: 10.1017/s0954422413000097] [Citation(s) in RCA: 156] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Current research on dietary antioxidants misses the so-called non-extractable polyphenols (NEPP), which are not significantly released from the food matrix either by mastication, acid pH in the stomach or action of digestive enzymes, reaching the colon nearly intact. NEPP, not detected by the usual analytical procedures, are made up of macromolecules and single phenolic compounds associated with macromolecules. Therefore, NEPP are not included in food and dietary intake data nor in bioavailability, intervention or observational studies. The present paper aims to provide an overview of dietary NEPP - nature, occurrence in diet, metabolic fate and possible health effects. NEPP are a relevant fraction of dietary polyphenols exerting their main biological action in the colon, where they are extensively fermented by the action of microbiota, giving place to absorbable metabolites. NEPP exhibit different potential health-related properties, in particular in relation to gastrointestinal health, such as increases in antioxidant and antiproliferative capacities, reduction of intestinal tumorigenesis and modification of gene expression, as observed in different animal models. Further research into NEPP may provide a better understanding of the health effects of dietary antioxidants.
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