Pectin: A Bioactive Food Polysaccharide with Cancer Preventive Potential
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.19/7368 |
Resumo: | Pectin is an acidic heteropolysaccharide found in the cell walls and the primary and middle lamella of land plants. To be authorized as a food additive, industrial pectins must meet strict guidelines set forth by the Food and Agricultural Organization and must contain at least 65% polygalacturonic acid to achieve the E440 level. Fruit pectin derived from oranges or apples is commonly used in the food industry to gel or thicken foods and to stabilize acid-based milk beverages. It is a naturally occurring component and can be ingested by dietary consumption of fruit and vegetables. Preventing long-term chronic diseases like diabetes and heart disease is an important role of dietary carbohydrates. Colon and breast cancer are among the diseases for which data suggest that modified pectin (MP), specifically modified citrus pectin (MCP), has beneficial effects on the development and spread of malignancies, in addition to its benefits as a soluble dietary fiber. Cellular and animal studies and human clinical trials have provided corroborating data. Although pectin has many diverse functional qualities, this review focuses on various modifications used to develop MP and its benefits for cancer prevention, bioavailability, clinical trials, and toxicity studies. This review concludes that pectin has anti-cancer characteristics that have been found to inhibit tumor development and proliferation in a wide variety of cancer cells. Nevertheless, further clinical and basic research is required to confirm the chemopreventive or therapeutic role of specific dietary carbohydrate molecules. |
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Pectin: A Bioactive Food Polysaccharide with Cancer Preventive Potentialpectinmodified citrus pectinapoptosisfood polysaccharidecancerPectin is an acidic heteropolysaccharide found in the cell walls and the primary and middle lamella of land plants. To be authorized as a food additive, industrial pectins must meet strict guidelines set forth by the Food and Agricultural Organization and must contain at least 65% polygalacturonic acid to achieve the E440 level. Fruit pectin derived from oranges or apples is commonly used in the food industry to gel or thicken foods and to stabilize acid-based milk beverages. It is a naturally occurring component and can be ingested by dietary consumption of fruit and vegetables. Preventing long-term chronic diseases like diabetes and heart disease is an important role of dietary carbohydrates. Colon and breast cancer are among the diseases for which data suggest that modified pectin (MP), specifically modified citrus pectin (MCP), has beneficial effects on the development and spread of malignancies, in addition to its benefits as a soluble dietary fiber. Cellular and animal studies and human clinical trials have provided corroborating data. Although pectin has many diverse functional qualities, this review focuses on various modifications used to develop MP and its benefits for cancer prevention, bioavailability, clinical trials, and toxicity studies. This review concludes that pectin has anti-cancer characteristics that have been found to inhibit tumor development and proliferation in a wide variety of cancer cells. Nevertheless, further clinical and basic research is required to confirm the chemopreventive or therapeutic role of specific dietary carbohydrate molecules.MDPIRepositório Científico do Instituto Politécnico de ViseuEmran, TalhaIslam, FahadulMitra, SaikatPaul, ShyamjitNath, NikhilKhan, ZidanDas, RajibChandran, DeepakSharma, RohitLima, Clara MarianaAwadh, Ahmed Abdullah AlAlmazni, Ibrahim AbdullahAlhasaniah, Abdulaziz HassanGuiné, Raquel2022-11-11T11:45:25Z20222022-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.19/7368engEmran TB, Islam F, Mitra S, Paul S, Nath N, Khan Z, Das R, Chandran D, Sharma R, Lima CMG, Awadh AAA, Almazni IA, Alhasaniah AH, Guiné RPF. (2022) Pectin: A Bioactive Food Polysaccharide with Cancer Preventive Potential. Molecules, 27(21), 7405: 1-2110.3390/molecules27217405info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-01-16T15:29:31Zoai:repositorio.ipv.pt:10400.19/7368Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:45:06.250726Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Pectin: A Bioactive Food Polysaccharide with Cancer Preventive Potential |
title |
Pectin: A Bioactive Food Polysaccharide with Cancer Preventive Potential |
spellingShingle |
Pectin: A Bioactive Food Polysaccharide with Cancer Preventive Potential Emran, Talha pectin modified citrus pectin apoptosis food polysaccharide cancer |
title_short |
Pectin: A Bioactive Food Polysaccharide with Cancer Preventive Potential |
title_full |
Pectin: A Bioactive Food Polysaccharide with Cancer Preventive Potential |
title_fullStr |
Pectin: A Bioactive Food Polysaccharide with Cancer Preventive Potential |
title_full_unstemmed |
Pectin: A Bioactive Food Polysaccharide with Cancer Preventive Potential |
title_sort |
Pectin: A Bioactive Food Polysaccharide with Cancer Preventive Potential |
author |
Emran, Talha |
author_facet |
Emran, Talha Islam, Fahadul Mitra, Saikat Paul, Shyamjit Nath, Nikhil Khan, Zidan Das, Rajib Chandran, Deepak Sharma, Rohit Lima, Clara Mariana Awadh, Ahmed Abdullah Al Almazni, Ibrahim Abdullah Alhasaniah, Abdulaziz Hassan Guiné, Raquel |
author_role |
author |
author2 |
Islam, Fahadul Mitra, Saikat Paul, Shyamjit Nath, Nikhil Khan, Zidan Das, Rajib Chandran, Deepak Sharma, Rohit Lima, Clara Mariana Awadh, Ahmed Abdullah Al Almazni, Ibrahim Abdullah Alhasaniah, Abdulaziz Hassan Guiné, Raquel |
author2_role |
author author author author author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Repositório Científico do Instituto Politécnico de Viseu |
dc.contributor.author.fl_str_mv |
Emran, Talha Islam, Fahadul Mitra, Saikat Paul, Shyamjit Nath, Nikhil Khan, Zidan Das, Rajib Chandran, Deepak Sharma, Rohit Lima, Clara Mariana Awadh, Ahmed Abdullah Al Almazni, Ibrahim Abdullah Alhasaniah, Abdulaziz Hassan Guiné, Raquel |
dc.subject.por.fl_str_mv |
pectin modified citrus pectin apoptosis food polysaccharide cancer |
topic |
pectin modified citrus pectin apoptosis food polysaccharide cancer |
description |
Pectin is an acidic heteropolysaccharide found in the cell walls and the primary and middle lamella of land plants. To be authorized as a food additive, industrial pectins must meet strict guidelines set forth by the Food and Agricultural Organization and must contain at least 65% polygalacturonic acid to achieve the E440 level. Fruit pectin derived from oranges or apples is commonly used in the food industry to gel or thicken foods and to stabilize acid-based milk beverages. It is a naturally occurring component and can be ingested by dietary consumption of fruit and vegetables. Preventing long-term chronic diseases like diabetes and heart disease is an important role of dietary carbohydrates. Colon and breast cancer are among the diseases for which data suggest that modified pectin (MP), specifically modified citrus pectin (MCP), has beneficial effects on the development and spread of malignancies, in addition to its benefits as a soluble dietary fiber. Cellular and animal studies and human clinical trials have provided corroborating data. Although pectin has many diverse functional qualities, this review focuses on various modifications used to develop MP and its benefits for cancer prevention, bioavailability, clinical trials, and toxicity studies. This review concludes that pectin has anti-cancer characteristics that have been found to inhibit tumor development and proliferation in a wide variety of cancer cells. Nevertheless, further clinical and basic research is required to confirm the chemopreventive or therapeutic role of specific dietary carbohydrate molecules. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-11-11T11:45:25Z 2022 2022-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.19/7368 |
url |
http://hdl.handle.net/10400.19/7368 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Emran TB, Islam F, Mitra S, Paul S, Nath N, Khan Z, Das R, Chandran D, Sharma R, Lima CMG, Awadh AAA, Almazni IA, Alhasaniah AH, Guiné RPF. (2022) Pectin: A Bioactive Food Polysaccharide with Cancer Preventive Potential. Molecules, 27(21), 7405: 1-21 10.3390/molecules27217405 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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