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Recent and ongoing epidemiological studies point to the beneficial health effects of dietary polyphenols, with evidence suggesting that individuals with a high intake of polyphenol-rich foods have less incidence of noncommunicable diseases like diabetes, cardiovascular problems, and cancer. Multidisciplinary research on dietary polyphenols and what causes them to exert such benefits has led to discoveries which can help us to understand the mechanisms of action of these molecules, including the structure-activity relationships of polyphenols, the modulatory effects exerted on enzymes, reactive oxygen species, protein interactions, and the regulation of expression of some transcription factors.
In recent years, increased interest in bioinformatic studies has helped scientists predict and evaluate the interactions of polyphenols with protein targets involved in the onset and development of different types of cancer. Likewise, in silico evaluations coupled with experimental studies are a rising trend in many research areas. This contributed volume critically summarizes the experimental and in silico molecular mechanisms of action of dietary polyphenols, including phenolic acids, anthocyanins, flavanols, flavanones, and flavones against cancer. It is designed for researchers in academia and industry focused on cancer immunology and therapeutics, medicinal chemistry, and food science (functional foods, nutraceuticals, natural products, food technology), as well as graduate students preparing for a career in these areas.
Inhaltsverzeichnis
Chapter 1. Phytochemicals as Potential Biopharmaceutical Agents.- Section I. In vitro, in vivo, and clinical evidence of the anticancer potential of polyphenols.- Chapter 2. Anticancer potential of phenolic acids.- Chapter 3. Anticancer potential of anthocyanins.- Chapter 4. Anticancer potential of flavanols.- Chapter 5. Anticancer potential of flavanones.- Chapter 6. Anticancer potential of flavones.- Chapter 7. Anticancer potential of flavonols.- Section II. In silico approach.- Chapter 8. In silico tools in the evaluation of the anticancer potential of phenolic acids.- Chapter 9. In silico evaluations of the anticancer potential of anthocyanins.- Chapter 10. In silico evaluations of the anticancer potential of flavanols.- Chapter 11. In silico evaluations of the anticancer potential of flavones.- Chapter 12. In silico evaluations of the anticancer potential of flavonols.- Chapter 13. Perspectives and Conclusions.
Über den Autor / die Autorin
Dr. Jose Basilio Heredia, Centro de Investigación en Alimentación y Desarrollo, A.C (CIAD), Mexico Dr. Nayely Leyva-López, SECIHTI-Centro de Investigación en Alimentación y Desarrollo, A.C (CIAD), MexicoDr. Laura Aracely Contreras-Angulo, Centro de Investigación en Alimentación y Desarrollo, A.C (CIAD), MexicoDr. Jayanta Kumar Patra, College of Life Science and Biotechnology, Dongguk University, KoreaDr. Erick Paul Gutiérrez Grijalva, SECIHTI-Centro de Investigación en Alimentación y Desarrollo, A.C (CIAD), Mexico
Zusammenfassung
Recent and ongoing epidemiological studies point to the beneficial health effects of dietary polyphenols, with evidence suggesting that individuals with a high intake of polyphenol-rich foods have less incidence of noncommunicable diseases like diabetes, cardiovascular problems, and cancer. Multidisciplinary research on dietary polyphenols and what causes them to exert such benefits has led to discoveries which can help us to understand the mechanisms of action of these molecules, including the structure-activity relationships of polyphenols, the modulatory effects exerted on enzymes, reactive oxygen species, protein interactions, and the regulation of expression of some transcription factors.
In recent years, increased interest in bioinformatic studies has helped scientists predict and evaluate the interactions of polyphenols with protein targets involved in the onset and development of different types of cancer. Likewise, in silico evaluations coupled with experimental studies are a rising trend in many research areas. This contributed volume critically summarizes the experimental and in silico molecular mechanisms of action of dietary polyphenols, including phenolic acids, anthocyanins, flavanols, flavanones, and flavones against cancer. It is designed for researchers in academia and industry focused on cancer immunology and therapeutics, medicinal chemistry, and food science (functional foods, nutraceuticals, natural products, food technology), as well as graduate students preparing for a career in these areas.
