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      Cherry Antioxidants: From Farm to Table

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          Abstract

          The dietary consumption of fruits and vegetables is associated with a lower incidence of degenerative diseases such as cardiovascular disease and certain types of cancers. Most recent interest has focused on the bioactive phenolic compounds found in vegetable products. Sweet and sour cherries contain several antioxidants and polyphenols that possess many biological activities, such as antioxidant, anticancer and anti-inflammation properties. The review describes the effect of environment and other factors (such as production, handling and storage) on the nutritional properties of cherries, with particular attention to polyphenol compounds. Moreover the health benefits of cherries and their polyphenols against human diseases such as heart disease, cancers, diabetes are reviewed.

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          Vegetables, fruit, and cancer prevention: a review.

          K Steinmetz, J D Potter (1996)
          In this review of the scientific literature on the relationship between vegetable and fruit consumption and risk of cancer, results from 206 human epidemiologic studies and 22 animal studies are summarized. The evidence for a protective effect of greater vegetable and fruit consumption is consistent for cancers of the stomach, esophagus, lung, oral cavity and pharynx, endometrium, pancreas, and colon. The types of vegetables or fruit that most often appear to be protective against cancer are raw vegetables, followed by allium vegetables, carrots, green vegetables, cruciferous vegetables, and tomatoes. Substances present in vegetables and fruit that may help protect against cancer, and their mechanisms, are also briefly reviewed; these include dithiolthiones, isothiocyanates, indole-3-carbinol, allium compounds, isoflavones, protease inhibitors, saponins, phytosterols, inositol hexaphosphate, vitamin C, D-limonene, lutein, folic acid, beta carotene, lycopene, selenium, vitamin E, flavonoids, and dietary fiber. Current US vegetable and fruit intake, which averages about 3.4 servings per day, is discussed, as are possible noncancer-related effects of increased vegetable and fruit consumption, including benefits against cardiovascular disease, diabetes, stroke, obesity, diverticulosis, and cataracts. Suggestions for dietitians to use in counseling persons toward increasing vegetable and fruit intake are presented.
          Article 0 comments Cited 291 times – based on 0 reviews     Review now
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            Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies.

            Claudine Manach, C Rémésy, Gary Williamson … (2004)
            Polyphenols are abundant micronutrients in our diet, and evidence for their role in the prevention of degenerative diseases is emerging. Bioavailability differs greatly from one polyphenol to another, so that the most abundant polyphenols in our diet are not necessarily those leading to the highest concentrations of active metabolites in target tissues. Mean values for the maximal plasma concentration, the time to reach the maximal plasma concentration, the area under the plasma concentration-time curve, the elimination half-life, and the relative urinary excretion were calculated for 18 major polyphenols. We used data from 97 studies that investigated the kinetics and extent of polyphenol absorption among adults, after ingestion of a single dose of polyphenol provided as pure compound, plant extract, or whole food/beverage. The metabolites present in blood, resulting from digestive and hepatic activity, usually differ from the native compounds. The nature of the known metabolites is described when data are available. The plasma concentrations of total metabolites ranged from 0 to 4 mumol/L with an intake of 50 mg aglycone equivalents, and the relative urinary excretion ranged from 0.3% to 43% of the ingested dose, depending on the polyphenol. Gallic acid and isoflavones are the most well-absorbed polyphenols, followed by catechins, flavanones, and quercetin glucosides, but with different kinetics. The least well-absorbed polyphenols are the proanthocyanidins, the galloylated tea catechins, and the anthocyanins. Data are still too limited for assessment of hydroxycinnamic acids and other polyphenols. These data may be useful for the design and interpretation of intervention studies investigating the health effects of polyphenols.
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              Anthocyanins and their role in cancer prevention.

              Li-Shu Wang, Gary Stoner (2008)
              Anthocyanins are the most abundant flavonoid constituents of fruits and vegetables. The conjugated bonds in their structures, which absorb light at about 500 nm, are the basis for the bright red, blue and purple colors of fruits and vegetables, as well as the autumn foliage of deciduous trees. The daily intake of anthocyanins in residents of the United States is estimated to be about 200 mg or about 9-fold higher than that of other dietary flavonoids. In this review, we summarize the latest developments on the anti-carcinogenic activities of anthocyanins and anthocyanin-rich extracts in cell culture models and in animal model tumor systems, and discuss their molecular mechanisms of action. We also suggest reasons for the apparent lack of correlation between the effectiveness of anthocyanins in laboratory model systems and in humans as evidenced by epidemiological studies. Future studies aimed at enhancing the absorption of anthocyanins and/or their metabolites are likely to be necessary for their ultimate use for chemoprevention of human cancer.
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                Author and article information

                Journal
                Journal ID (nlm-ta): Molecules
                Journal ID (iso-abbrev): Molecules
                Journal ID (publisher-id): molecules
                Title: Molecules
                Publisher: MDPI
                ISSN (Electronic): 1420-3049
                Publication date (Electronic): 12 October 2010
                Publication date Collection: October 2010
                Volume: 15
                Issue: 10
                Pages: 6993-7005
                Affiliations
                [1 ]Department of Biochemistry, Biology and Genetic – Polytechnic University of Marche, via Ranieri 65, 60100, Ancona, Italy; Email: t.bacchetti@ 123456univpm.it (T.B.)
                [2 ]SAPROV – Environment and Crop Sciences Department, Polytechnic University of Marche, 60131 Ancona, Italy; Email: d.neri@ 123456univpm.it (D.N.); albertbelleg@ 123456gmail.com (A.B.)
                Author notes
                [* ] Author to whom correspondence should be addressed; Email: g.ferretti@ 123456univpm.it ; Tel.: +39-071 2204968; Fax: +39-071-2204398.
                Article
                Publisher ID: molecules-15-06993
                DOI: 10.3390/molecules15106993
                PMC ID: 6259571
                PubMed ID: 20944519
                SO-VID: 1bf51331-0611-4353-a578-a85fc037bf0b
                Copyright © © 2010 by the authors;
                License:

                licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license ( http://creativecommons.org/licenses/by/3.0/).

                History
                Date received : 10 August 2010
                Date revision received : 29 September 2010
                Date accepted : 11 October 2010
                Categories
                Subject: Review

                Keywords: sour cherry,sweet cherry,antioxidants,polyphenols,oxidative stress,bioactive compounds,bioavailability,chronic diseases
                Data availability:
                Keywords: sour cherry, sweet cherry, antioxidants, polyphenols, oxidative stress, bioactive compounds, bioavailability, chronic diseases

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