Anthocyans from fruits and vegetables – Does bright colour signal cancer chemopreventive activity?

摘要: Abstract Consumption of fruits and berries has been associated with decreased risk developing cancer. The most abundant flavonoid constituents are anthocyans ( i.e. anthocyanins, glycosides, their aglycons, anthocyanidins) that cause intense colouration. In this review, we describe epidemiological evidence hinting at the cancer preventive activity anthocyan-containing foods in humans, results chemoprevention studies rodent models or fruit/vegetable extracts, pharmacological properties anthocyans. Anthocyanidins have shown to inhibit malignant cell survival confound many oncogenic signalling events 10 −6 –10 −4 M concentration range. Studies pharmacokinetics anthocyanins after consumption as single agents, anthocyanin mixtures berry extracts suggest reach levels −8 −7 human blood. It is unclear whether such concentrations sufficient explain anticarcinogenic effects, exert chemopreventive efficacy themselves, if they need undergo hydrolysis aglyconic counterparts. currently available literature provides tantalising hints potential usefulness anthocyan interventions. Nevertheless further necessary help adjudge propitiousness clinical development.