Ingestion of Non-digestible Carbohydrates From Plant-Source Foods and Decreased Risk of Colorectal Cancer: A Review on the Biological Effects and the Mechanisms of Action

Autor: Samira Bernardino Ramos do Prado, Victor Costa Castro-Alves, Gabrielle Fernandez Ferreira, João Paulo Fabi

Publikováno v: Frontiers in Nutrition, Vol 6 (2019)

The hypothesis that links the increase in the intake of plant-source foods to a decrease in colorectal cancer (CRC) risk has almost 50 years. Nowadays, systematic reviews and meta-analysis of case-control and cohort studies confirmed the association

Externí odkaz: https://doaj.org/article/98e0d32d97f647c297d3bb2574a25165

Ripening-induced chemical modifications of papaya pectin inhibit cancer cell proliferation

Autor: Tânia Misuzu Shiga, Yosuke Harazono, Avraham Raz, João Paulo Fabi, Samira Bernardino Ramos do Prado, Gabrielle Fernandez Ferreira, Nicholas C. Carpita

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Scientific Reports, Vol 7, Iss 1, Pp 1-17 (2017)
Scientific Reports

Papaya (Carica papaya L.) is a fleshy fruit with a rapid pulp softening during ripening. Ripening events are accompanied by gradual depolymerization of pectic polysaccharides, including homogalacturonans, rhamnogalacturonans, arabinogalactans, and th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec056cdbacf19a4ba5752267518d1f25