Flavonols and pancreatic cancer risk: the multiethnic cohort study.
ABSTRACT Only a few prospective studies have investigated flavonols as risk factors for cancer, none of which has included pancreatic cancer. The latter is usually fatal, rendering knowledge about prevention particularly important. The authors estimated intakes of three flavonols-quercetin, kaempferol, and myricetin-for 183,518 participants in the Multiethnic Cohort Study and examined associations with incidence of pancreatic cancer. Baseline data were collected in Hawaii and California in 1993-1996. Diet was assessed by using a quantitative food frequency questionnaire. During 8 years of follow-up, 529 cases of exocrine pancreatic cancer occurred. Multivariate Cox regression models were calculated to estimate relative risks. Intake of total flavonols was associated with a reduced pancreatic cancer risk (relative risk for the highest vs. lowest quintile = 0.77, 95% confidence interval: 0.58, 1.03; p trend = 0.046). Of the three individual flavonols, kaempferol was associated with the largest risk reduction (relative risk = 0.78, 95% confidence interval: 0.58, 1.05; p trend = 0.017). Total flavonols, quercetin, kaempferol, and myricetin were all associated with a significant inverse trend among current smokers (relative risks for the highest vs. lowest quartile = 0.41, 0.55, 0.27, 0.55, respectively) but not never or former smokers. This study provides evidence for a preventive effect of flavonols on pancreatic cancer, particularly for current smokers.
- SourceAvailable from: Subramani Parasuraman[Show abstract] [Hide abstract]
ABSTRACT: Polygonum minus (Polygonaceae), generally known as 'kesum' in Malaysia is among the most commonly used food additive, flavoring agent and traditionally used to treat stomach and body aches. Raw or cooked leaves of P. minus are used in digestive disorders in the form of a decoction and the oil is used for dandruff. The pharmacological studies on P. minus have demonstrated antioxidant, in vitro LDL oxidation inhibition, antiulcer activity, analgesic activity, anti-inflammatory activity, in vitro antiplatelet aggregation activity, antimicrobial activity, digestive enhancing property and cytotoxic activity. The spectroscopic studies of essential oil of P. minus showed the presence of about 69 compounds, which are responsible for the aroma. The phytochemical studies showed presence of flavonoids and essential oils. This review is an effort to update the botanical, phytochemical, pharmacological and toxicological data of the plant P. minus.Pharmacognosy Research 12/2014; 7(1):1-6.
- Tropical Journal of Pharmaceutical Research. 04/2012; 11(2).
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ABSTRACT: The aim of the study was to enhance the antioxidant properties of fish burgers with microencapsulated propolis. Spray-drying process was used to microencapsulate propolis (30 g in 100 mL of ethanol 70% v/v) by means of gum Arabic and Capsul in different ratios (1:6 for gum Arabic and Capsul and then 1:20 just for Capsul). Once defined the optimal microencapsulation conditions, an alcohol-free powder able to mask the strong odor of propolis was obtained, thus promoting a potential food application as source of phenolics and antioxidants. Specifically, 5% w/w of spray-dried propolis was incorporated in fish burgers. To improve their sensory properties, new ingredients such as potato flakes (3%, 5%, 7% and 10% w/w) and extra virgin olive oil (9% w/w) were tested and optimized to give a final fish product with good acceptability. Proper tests on burgers also demonstrated an effective increase of both phenolic content and antioxidant activity.Journal of Food Process Engineering 12/2014; · 0.63 Impact Factor