Bioactive Compounds of Mediterranean Cooked Tomato Sauce (Sofrito) Modulate Intestinal Epithelial Cancer Cell Growth Through Oxidative Stress/Arachidonic Acid Cascade Regulation
| Autor: | Ignasi Sacanella, Rosa M. Lamuela-Raventós, Juan J. Moreno, Carolina E Storniolo |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Naringenin
General Chemical Engineering medicine.disease_cause Article chemistry.chemical_compound Mediterranean cooking Tomatoes Cuina mediterrània medicine Tomàquets Food science QD1-999 Carotenoid chemistry.chemical_classification Reactive oxygen species Cell growth food and beverages General Chemistry Atherosclerosis Lycopene Chemistry chemistry Hydroxytyrosol Oxidative stress Eicosanoid Production Aterosclerosi |
| Zdroj: | ACS Omega Dipòsit Digital de la UB Universidad de Barcelona ACS Omega, Vol 5, Iss 28, Pp 17071-17077 (2020) |
| ISSN: | 2470-1343 |
| Popis: | Mediterranean diet (MD) is associated with a low incidence of colorectal cancer, but the specific dietary constituents involved and mechanisms related to these beneficial effects are still sparse. Sofrito, a traditional MD preparation, is a mix of foods characteristics of MD such as tomato, onion, garlic, and extra virgin olive oil, which contains many bioactive phenolic compounds and carotenoids. The aim of the present study was to determine the action of these components of sofrito on reactive oxygen species and eicosanoid production as well as the cell growth/cell cycle in adenocarcinoma cell cultures. We observed that hydroxytyrosol, naringenin, naringenin glucuronide, and to a lesser extent lycopene and β-carotene modulate these events in Caco-2 cell cultures. Interestingly, we also found an additive action of these bioactive compounds that could explain these biological actions on concentrations reached after the consumption of a traditional MD. |
| Databáze: | OpenAIRE |
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