TY - JOUR
T1 - Chemopreventive potential of cereal polyphenols
AU - Rao, Shiwangni
AU - Santhakumar, Abishek B.
AU - Chinkwo, Kenneth A.
AU - Vanniasinkam, Thirumahal
AU - Luo, Jixun
AU - Blanchard, Christopher L.
N1 - Funding Information:
Shiwangni Rao is a recipient of an Australian Research Council Industrial Transformation Training Centre for Functional Grains Scholarship. The remaining authors declare no conflict of interest. All authors have read and approved the final manuscript.
Publisher Copyright:
© 2018, © 2018 Taylor & Francis Group, LLC.
PY - 2018
Y1 - 2018
N2 - It has been identified that diet is one of the major contributing factors associated with the development of cancer and other chronic pathologies. In the recent years, supplementing regular diet with food and/or its components that contain chemopreventive properties has been considered an effective approach in reducing the incidence of cancer and other lifestyle associated diseases. This systematic review provides an exhaustive summary of the chemopreventive properties exhibited by everyday dietary ingredients such as rice, barley, oats, and sorghum. The studies both in vitro and in vitro reviewed have highlighted the potential role of their polyphenolic content as chemopreventive agents. Polyphenolic compounds including anthocyanins, tricin, protocatechualdehyde, avenanthramide, and 3-deoxyanthocyanins found in rice, barley, oats, and sorghum, respectively, were identified as compounds with potent bioactivity. Studies demonstrated that cereal polyphenols are likely to have chemopreventive activities, particularly those found in pigmented varieties. In conclusion, findings suggest that the consumption of pigmented cereals could potentially have an important role as a natural complementary cancer preventive therapeutic. However, further studies to develop a complete understanding of the mechanisms by which phenolic compounds inhibit cancerous cell proliferation are warranted.
AB - It has been identified that diet is one of the major contributing factors associated with the development of cancer and other chronic pathologies. In the recent years, supplementing regular diet with food and/or its components that contain chemopreventive properties has been considered an effective approach in reducing the incidence of cancer and other lifestyle associated diseases. This systematic review provides an exhaustive summary of the chemopreventive properties exhibited by everyday dietary ingredients such as rice, barley, oats, and sorghum. The studies both in vitro and in vitro reviewed have highlighted the potential role of their polyphenolic content as chemopreventive agents. Polyphenolic compounds including anthocyanins, tricin, protocatechualdehyde, avenanthramide, and 3-deoxyanthocyanins found in rice, barley, oats, and sorghum, respectively, were identified as compounds with potent bioactivity. Studies demonstrated that cereal polyphenols are likely to have chemopreventive activities, particularly those found in pigmented varieties. In conclusion, findings suggest that the consumption of pigmented cereals could potentially have an important role as a natural complementary cancer preventive therapeutic. However, further studies to develop a complete understanding of the mechanisms by which phenolic compounds inhibit cancerous cell proliferation are warranted.
KW - Oryza-Sativa L.
KW - Black rice anthocyanins
KW - Nitric-oxide production
KW - Fermented brown rice
KW - Aberrant crypt foci
KW - Cancer cell-lines
KW - NF-KAPPA B
KW - Sorghum-Bicolor
KW - Antioxidant activity
KW - Anticancer activity
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U2 - 10.1080/01635581.2018.1491609
DO - 10.1080/01635581.2018.1491609
M3 - Review article
C2 - 30273076
AN - SCOPUS:85060520262
SN - 0163-5581
VL - 70
SP - 913
EP - 927
JO - Nutrition and Cancer: an international journal
JF - Nutrition and Cancer: an international journal
IS - 6
ER -