Anticancer and antioxidant activity of bread enriched with broccoli sprouts
Gawlik-Dziki U, Świeca M, Dziki D, Sęczyk Ł, Złotek U, Różyło R, Kaszuba K, Ryszawy D, Czyż J
BioMed research international · 38 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- In vitro/mechanistic study (classified by our AI screen)
- Studied in
- Cells or lab samples
- Main outcome
- Mechanisms only
Who paid for it
- Funding
- Independent funding
- Government
- Polish Ministry of Scientific Research and Higher Education
Based on 1 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2014-01-01 · Biomed Res Int · vol. 2014 · pp. 1–14
- Publisher
- Hindawi Publishing Corporation
- Cited
- 74 citations · more than 80% of similar papers · 1.6× the field average
- References
- 55 works
- Access
- Open access (hybrid journal) · CC-BY
- Research areas
- Phytochemicals and Antioxidant Activities · Natural Antidiabetic Agents Studies · Microbial Metabolites in Food Biotechnology
- Keywords
- Antioxidant, Food science, Chemistry, Biology, Traditional medicine, Biotechnology, Medicine, Biochemistry
- MeSH
- cell line, tumor, humans, brassica, triticum, seeds, phenols, xanthine oxidase, catalase, superoxide dismutase, antineoplastic agents, powders, antioxidants, chromatography, gel, bread, flour, food, fortified
9 authors
From PL
- Urszula Gawlik‐Dziki · correspondingUniversity of Life Sciences in Lublin
- Michał ŚwiecaUniversity of Life Sciences in Lublin
- Dariusz DzikiUniversity of Life Sciences in Lublin
- Łukasz SęczykUniversity of Life Sciences in Lublin
- Urszula ZłotekUniversity of Life Sciences in Lublin
- Renata RóżyłoUniversity of Life Sciences in Lublin
Abstract
This study is focused on antioxidant and anticancer capacity of bread enriched with broccoli sprouts (BS) in the light of their potential bioaccessibility and bioavailability. Generally, bread supplementation elevated antioxidant potential of product (both nonenzymatic and enzymatic antioxidant capacities); however, the increase was not correlated with the percent of BS. A replacement up to 2% of BS gives satisfactory overall consumers acceptability and desirable elevation of antioxidant potential. High activity was especially found for extracts obtained after simulated digestion, which allows assuming their protective effect for upper gastrointestinal tract; thus, the anticancer activity against human stomach cancer cells (AGS) was evaluated. A prominent cytostatic response paralleled by the inhibition of AGS motility in the presence of potentially mastication-extractable phytochemicals indicates that phenolic compounds of BS retain their biological activity in bread. Importantly, the efficient phenolics concentration was about 12 μM for buffer extract, 13 μM for extracts after digestion in vitro, and 7 μM for extract after absorption in vitro. Our data confirm chemopreventive potential of bread enriched with BS and indicate that BS comprise valuable food supplement for stomach cancer chemoprevention.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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