Antioxidant Activity of Β-Carotene Compounds in Different in Vitro Assays
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Meet Lycopene Prostate Cancer Is One of the Leading Causes of Cancer Death Among Men in the United States
UCLA Nutrition Noteworthy Title Lycopene and Mr. Prostate: Best Friends Forever Permalink https://escholarship.org/uc/item/5ks510rw Journal Nutrition Noteworthy, 5(1) Author Simzar, Soheil Publication Date 2002 Peer reviewed eScholarship.org Powered by the California Digital Library University of California Meet Lycopene Prostate cancer is one of the leading causes of cancer death among men in the United States. Dietary factors are considered an important risk factor for the development of prostate cancer in addition to age, genetic predisposition, environmental factors, and other lifestyle factors such as smoking. Recent studies have indicated that there is a direct correlation between the occurrence of prostate cancer and the consumption of tomatoes and tomato-based products. Lycopene, one of over 600 carotenoids, is one of the main carotenoids found in human plasma and it is responsible for the red pigment found in tomatoes and other foods such as watermelons and red grapefruits. It has been shown to be a very potent antioxidant, with oxygen-quenching ability greater than any other carotenoid. Recent research has indicated that its antioxidant effects help lower the risk of heart disease, atherosclerosis, and different types of cancer-especially prostate cancer. Lycopene's Characteristics Lycopene is on of approximately 600 known carotenoids. Carotenoids are red, yellow, and orange pigments which are widely distributed in nature and are especially abundant in yellow- orange fruits and vegetables and dark green, leafy vegetables. They absorb light in the 400- 500nm region which gives them a red/yellow color. Only green plants and certain microorganisms such as fungi and algae can synthesize these pigments. -
Sources of Carotenoids and Their Uses As Animal Feed
Scientific Papers. Series D. Animal Science. Vol. LXI, Number 2, 2018 ISSN 2285-5750; ISSN CD-ROM 2285-5769; ISSN Online 2393-2260; ISSN-L 2285-5750 important role in molecular processes of cell molecules, joined in a head to tail pattern membranes whose structure, properties and (Mattea, 2009; Domonkos, 2013). Structurally, SOURCES OF CAROTENOIDS AND THEIR USES stability can be modified, leading to possible carotenoids take the form of a polyene chain AS ANIMAL FEED ADDITIVES – A REVIEW beneficial effects on human health (Zaheer, that functions as a chromophore, due to 9-11 2017). conjugated double bonds and possibly Diana PASARIN, Camelia ROVINARU Out of high production and marketability terminating in rings, what determines their reasons, carotenoids are present in the animal characteristic color in the yellow to red range National Institute for Research and Development in Chemistry and Petrochemistry kingdom, playing functions such as coloring (Vershinin, 1999). The presence of different 202 Spl. Independentei, Bucharest, Romania (pets/ornamental birds and fish, mimicking), number of conjugated double bounds leades to flavoring (scents and pollination in nature), various stereoisomers abbreviated as E- and Z- Corresponding author email: [email protected] reproduction (bird feathers and finding mates; isomers, depending on whether the double development of embryos), resistance to bonds are in the trans (E) or cis (Z) Abstract bacterial and fungal diseases, immune configuration (Vincente et al., 2017). responses (lutein connected to anti- Carotenoids are synthesized by all Carotenoids are natural pigments, widely distributed in nature, synthesized by plants, algae, fungi, and phototrophic bacteria. Carotenoids have coloring power and antioxidant properties, being used as colorants for foods, cosmetics and inflammatory natural substance in poultry), as photosynthetic organisms and some non- feeds. -
Egg Consumption and Human Health
nutrients Egg Consumption and Human Health Edited by Maria Luz Fernandez Printed Edition of the Special Issue Published in Nutrients www.mdpi.com/journal/nutrients Egg Consumption and Human Health Special Issue Editor Maria Luz Fernandez MDPI • Basel • Beijing • Wuhan • Barcelona • Belgrade Special Issue Editor Maria Luz Fernandez University of Connecticut USA Editorial Office MDPI AG St. Alban-Anlage 66 Basel, Switzerland This edition is a reprint of the Special Issue published online in the open access journal Nutrients (ISSN 2072-6643) in 2015–2016 (available at: http://www.mdpi.com/journal/nutrients/special issues/egg-consumption-human-health). For citation purposes, cite each article independently as indicated on the article page online and as indicated below: Lastname, F.M.; Lastname, F.M. Article title. Journal Name. Year. Article number, page range. First Edition 2018 ISBN 978-3-03842-666-0 (Pbk) ISBN 978-3-03842-667-7 (PDF) Articles in this volume are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles even for commercial purposes, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book taken as a whole is c 2018 MDPI, Basel, Switzerland, distributed under the terms and conditions of the Creative Commons license CC BY-NC-ND (http://creativecommons.org/licenses/by-nc-nd/4.0/). Table of Contents About the Special Issue Editor ...................................... v Preface to ”Egg Consumption and Human Health” .......................... vii Jose M. Miranda, Xaquin Anton, Celia Redondo-Valbuena, Paula Roca-Saavedra, Jose A. -
Synthèse Organique D'apo-Lycopénoïdes, Étude Des
Synthèse organique d’apo-lycopénoïdes, étude des propriétés antioxydantes et de complexation avec l’albumine de sérum humain Eric Reynaud To cite this version: Eric Reynaud. Synthèse organique d’apo-lycopénoïdes, étude des propriétés antioxydantes et de com- plexation avec l’albumine de sérum humain. Sciences agricoles. Université d’Avignon, 2009. Français. NNT : 2009AVIG0231. tel-00870922 HAL Id: tel-00870922 https://tel.archives-ouvertes.fr/tel-00870922 Submitted on 8 Oct 2013 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. ACADEMIE D’AIX-MARSEILLE UNIVERSITE D’AVIGNON ET DES PAYS DE VAUCLUSE THESE présentée pour obtenir le grade de Docteur en Sciences de l’Université d’Avignon et des Pays de Vaucluse SPECIALITE : Chimie SYNTHESE ORGANIQUE D'APO-LYCOPENOÏDES ETUDE DES PROPRIETES ANTIOXYDANTES ET DE COMPLEXATION AVEC L'ALBUMINE DE SERUM HUMAIN par Eric REYNAUD soutenue le 23 novembre 2009 devant un jury composé de Hanspeter PFANDER Professeur, Université de Berne (Suisse) Rapporteur Catherine BELLE Chargée de recherche, CNRS Grenoble Rapporteur Paul-Henri DUCROT Directeur de recherche, INRA Versailles Examinateur Patrick BOREL Directeur de recherche, INRA Marseille Examinateur Olivier DANGLES Professeur, Université Avignon Directeur de thèse Catherine CARIS-VEYRAT Chargée de recherche, INRA Avignon Directeur de thèse Ecole doctorale 306 UMR 408, SQPOV A Je remercie l’ensemble du jury pour avoir accepté de juger ce travail : -Pr. -
Vitamins a and E and Carotenoids
Fat-Soluble Vitamins & Micronutrients: Vitamins A and E and Carotenoids Vitamins A (retinol) and E (tocopherol) and the carotenoids are fat-soluble micronutrients that are found in many foods, including some vegetables, fruits, meats, and animal products. Fish-liver oils, liver, egg yolks, butter, and cream are known for their higher content of vitamin A. Nuts and seeds are particularly rich sources of vitamin E (Thomas 2006). At least 700 carotenoids—fat-soluble red and yellow pigments—are found in nature (Britton 2004). Americans consume 40–50 of these carotenoids, primarily in fruits and vegetables (Khachik 1992), and smaller amounts in poultry products, including egg yolks, and in seafoods (Boylston 2007). Six major carotenoids are found in human serum: alpha-carotene, beta-carotene, beta-cryptoxanthin, lutein, trans-lycopene, and zeaxanthin. Major carotene sources are orange-colored fruits and vegetables such as carrots, pumpkins, and mangos. Lutein and zeaxanthin are also found in dark green leafy vegetables, where any orange coloring is overshadowed by chlorophyll. Trans-Lycopene is obtained primarily from tomato and tomato products. For information on the carotenoid content of U.S. foods, see the 1998 carotenoid database created by the U.S. Department of Agriculture and the Nutrition Coordinating Center at the University of Minnesota (http://www.nal.usda.gov/fnic/foodcomp/Data/car98/car98.html). Vitamin A, found in foods that come from animal sources, is called preformed vitamin A. Some carotenoids found in colorful fruits and vegetables are called provitamin A; they are metabolized in the body to vitamin A. Among the carotenoids, beta-carotene, a retinol dimer, has the most significant provitamin A activity. -
Β-Carotene Content of Some Commonly Consumed Vegetables
ition & F tr oo u d N f S o c Pritwani and Mathur, J Nutr Food Sci 2017, 7:5 l i e a n n r c DOI: 10.4172/2155-9600.1000625 e u s o J Journal of Nutrition & Food Sciences ISSN: 2155-9600 Research Article Open Access β-carotene Content of Some Commonly Consumed Vegetables and Fruits Available in Delhi, India Richa Pritwani* and Pulkit Mathur Department of Food and Nutrition, Lady Irwin College, University of Delhi, New Delhi, 110001, India Abstract Most of the vitamin A in the diet comes from plant food sources in developing countries. This study was designed with an objective of determining β-carotene content of a total of 26 types of green leafy vegetables, tubers, other vegetables and fruits obtained from four wholesale markets in Delhi, India using HPLC. There was a wide variation in β-carotene content of green leafy vegetables, with means ranging from 2199 µg/100 g in Basella rubra to 7753 µg/100 g in Amaranthus gangeticus. A large variation was observed in β-carotene content of fruits and the mango varieties tested, ranging from undetectable levels in strawberry and 808.60 µg/100 g in totapuri mango up to 11789 µg/100 g in alphonso mango. Approximately 65 g and 100 g of a green leafy vegetable would meet daily requirement of a preschooler and older child/adult respectively. Mango has considerable amount of β-carotene, and consuming a medium-sized bowl by preschool children would meet 99% of Recommended Dietary Allowances (RDA). The information generated is useful in identifying types of fruits and vegetables with higher concentration of the provitamin A in low income economies where fruits and vegetables are expensive. -
Lycopene and Beta-Carotene Induce Cell-Cycle Arrest and Apoptosis in Human Breast Cancer Cell Lines
ANTICANCER RESEARCH 34: 1377-1386 (2014) Lycopene and Beta-carotene Induce Cell-Cycle Arrest and Apoptosis in Human Breast Cancer Cell Lines NATHALIE FONSECA GLORIA1, NATHALIA SOARES2, CAMILA BRAND2, FELIPE LEITE OLIVEIRA2, RADOVAN BOROJEVIC3 and ANDERSON JUNGER TEODORO1 1Laboratory of Nutritional Biochemistry, Program of Food and Nutrition, UNIRIO, Rio de Janeiro, Brazil; 2Laboratory of Cell Proliferation and Differentiation, Institute of Biomedical Sciences, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil; 3Excellion Biomedical Services, Petrópolis, Rio de Janeiro, Brazil Abstract. Lycopene and beta-carotene are carotenoids Breast cancer is the most frequently diagnosed type of widely distributed in fruits and vegetables, with potential cancer globally (1), and is a complex disease caused by anticancer activity. Epidemiological trials rarely provide progressive genetic mutations, associated with other factors. evidence for the mechanisms of action of these compounds, The increased incidence of breast cancer follows the and their biological effects at different times of treatment are behavioral changes of urbanization, such as a sedentary still unclear. The aim of the present study was to determine lifestyle, excess of processed food in the diet, overweight the effect of carotenoids on the cell cycle and cell viability and obesity (2, 3). in human breast cancer cell lines. Human breast cell lines Diets enriched in fruits and vegetables are associated with were treated with carotenoids (0.5-10 μM) for 48 and 96 h. reduced rates of cancer and coronary heart disease. Bioactive Cell viability was monitored using the MTT method (3-[4,5- compounds present in the diet have been reported as dimethylthiazol-2-yl]-2,5- diphenyltetrazolium bromide; substances responsible for these effects. -
Conversion of Dietary Carotenoids and Vitamin a Into Bioactive Retinoids
24 CONVERSION OF DIETARY CAROTENOIDS AND VITAMIN A INTO BIOACTIVE RETINOIDS Conversion of Dietary Carotenoids and Vitamin A into Bioactive Retinoids: Exploring trails blazed by Jim Olson James Allen Olson Memorial Lecture Earl H Harrison fects millions of children and women in the developing world. Ohio State University, Columbus, USA The widespread morbidity and mortality associated with the deficiency reflects the fact that the active forms of vitamin A (retinoids) are critical signaling molecules necessary in higher vertebrates for embryonic development, the regulation of gene transcription, visual transduction, immune function, and the control of metabolic processes. In spite of their importance in vertebrate development and physiology, the capability for the biosynthesis of molecules with retinoid activities is restricted to plants and microorganisms. Thus, animals, including humans, must obtain the essential vitamin A from the diet. Vitamin A ac- tivity in the diet comes from two sources: preformed vitamin A as retinyl esters in foods of animal origin, and provitamin A ca- rotenoids, such as β-carotene, α-carotene, and β-cryptoxanthin, found in plant-derived foods. Indeed, in areas of the world with vitamin A deficiency, the major source of vitamin A is dietary carotenoids. While the chemical and nutritional relationships of provita- min A carotenoids and vitamin A were appreciated by the 1930s it was in the last half of the 20th century that great advances in our understanding of metabolism, function, and public health significance of carotenoids and vitamin A led us to our current state of knowledge in these fields. While these advances were James Allen Olson the results of the efforts of many basic scientists, clinicians, and public health experts, James Allen Olson stands out as one of the giants in the fields of vitamin A and carotenoids. -
The Antidiabetic and Antioxidant Effects of Carotenoids: a Review
ISSN (Online) : 2250-1460 Asian Journal of Pharmaceutical Research and Health Care, Vol 9(4), 186-191, 2017 DOI: 10.18311/ajprhc/2017/7689 The Antidiabetic and Antioxidant Effects of Carotenoids: A Review Miaad Sayahi1 and Saeed Shirali2,3* 1Student Research Committee, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran 2Hyperlipidemia Research Center, Department of Laboratory Sciences, Faculty of Paramedicine, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran 3Research Center of Thalassemia and Hemoglobinopathy, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran; [email protected] Abstract Carotenoids are a big group of phytochemicals that have a wide variety of protective and medical properties. They are widespread in plants and photosynthetic bacteria and have many medical functions. Here in this article, we studied antidiabetic and antioxidant effects of four kinds of carotenoids (lutein, lycopene, beta-carotene and astaxanthin) besides some of the ways they can lower blood glucose and prevent the oxidant damages. Many articles, including originals and reviewsbriefly defining were scanned them and in this also way, mentioned but only somea few ofhad their a suitable plant sources. data. All So,of ourwe referencescan say, the were aim articlesof this studyhas been was collected to show Beta-carotene is the most widely carotenoid in food prevent cancer and triggers the release of insulin and like lutein its electronically from valid journals and databases including PubMed, Science Direct, Elsevier, Springer and Google scholar. levels in the retina with diabetes. Lycopene helps to protect diabetes patients with cardiovascular disease. Astaxanthin has antioxidant is useful for the prevention of macular degeneration. Lutein has also anticancer effects and reduces the ROS of these phytochemicals produces a kind of protect against diabetes and oxidative damages and also have other medical significant hypoglycemic effects. -
Beta-Carotene: How Safe and Effective?
BETA-CAROTENE: HOW SAFE AND EFFECTIVE? Beta-carotene, a plant compound that can be converted by the body into vitamin A, has interested nutrition researchers over the last several years. It, along with vitamin C and vitamin E, are believed to be strong antioxidants and thereby protect people against certain cancers, including lung cancer, coronary heart disease, certain eye disorders and other chronic ailments. The beta-carotene findings were quickly noted by vitamin manufacturers, health food store proprietors, and alternative medicine practitioners and they seized upon the opportunity to promote antioxidant vitamins including beta-carotene. On the basis of these and other studies, some of the leading nutritionists in the country have also suggested that taking beta-carotene supplements might be a good thing. To test it, some major research trials were started using approved scientific procedures. Two of these studies have not been reported and the news is not good. One, known as the Physician's Health study of 22,071 male physicians, used high beta-carotene supplements of 50 milligrams every other day. After 12 years there was no evidence that the supplement had provided any benefit and some people developed yellow skin and minor gastrointestinal symptoms. In the CARET study, both vitamin A and beta-carotene were given daily for an average of four years to 18,314 current or former smokers or to those who had been asbestos workers. The trial was cut short because preliminary evaluation showed that the subjects given high levels of beta carotene and vitamin A had more lung cancer and more deaths, from lung cancer and from cardiovascular disease than those without any treatment. -
Lab Dept: Chemistry Test Name: CAROTENE
Lab Dept: Chemistry Test Name: CAROTENE General Information Lab Order Codes: CARO Synonyms: Beta Carotene CPT Codes: 82380 - Carotene Test Includes: Carotene level reported in mcg/dL. Logistics Test Indications: Useful for detection of nutritional deficiency of carotene or detection of excessive ingestion of carotene. Beta-carotene is a member of the family of cartenoids, highly pigmented (red, orange, yellow) fat soluble vitamins that are the precursors or provitamins of vitamin A. The principle provitamin A compounds include beta-carotene, alpha-carotene, and beta-cryptoxanthin. Carotenoids occur in high levels in many fruits and vegetables such as carrots, sweet potatoes, cantaloupe, and others. The most significant effect of these provitamins is their conversion to vitamin A, which plays a major role in vision as well as reproduction, embryonic growth, and immune function. The highest level of carotene can be found in the serum of individuals ingesting large amounts of vegetables, primarily carrots. These people may have a slight yellowish tinge of the skin but the sclera of the eye is not discolored. Decreased serum levels may be seen in individuals with nutritional deficiencies including anorexia nervosa, malabsorption, and steatorrhea. Lab Testing Sections: Chemistry - Sendouts Referred to: Mayo Medical Laboratories forward to LabCorp Burlington (Test: FCARO) Phone Numbers: MIN Lab: 612-813-6280 STP Lab: 651-220-6550 Test Availability: Daily, 24 hours Turnaround Time: 4-11 days, performed Monday, Wednesday, Friday Special Instructions: See Patient Preparation Specimen Specimen Type: Blood Container: SST (Gold, marble or red) tube Draw Volume: 3 mL (Minimum: 1.5 mL) blood Processed Volume: 1 mL (Minimum: 0.5 mL) serum Collection: Routine venipuncture Special Processing: Lab Staff: Centrifuge specimen, remove serum aliquot into an amber MML tube (Supply T192) to protect from light. -
Preparation, Processing and Packaging of Pre-Mix for the Production of Carrot Dessert
IOSR Journal Of Environmental Science, Toxicology And Food Technology (IOSR-JESTFT) e-ISSN: 2319-2402,p- ISSN: 2319-2399. Volume 3, Issue 6 (May. - Jun. 2013), PP 38-42 www.Iosrjournals.Org Preparation, Processing and Packaging of Pre-Mix for the Production of Carrot Dessert GaziJunaidMansoor –AaqibKhursheed–Dr. Deeba S. Jairajpuri Department of Food Technology Faculty of Engineering and Interdisciplinary Sciences Jamia Hamdard, Hamdard University, New Delhi-62 Abstract: Carrot Dessert (Indian: GajarKaHulwa) is the popular dehydrated carrot based product along with other ingredients like milk solids, sugar, coconut, dry fruits and ghee. The product has gained its importance because of its nutrition, health benefits, sweet taste and trends in some societies of consuming sweet foods after meals. The purpose of this research project was to develop a Ready to Cook (RTC) carrot desert which can satisfy the taste of common people while maintaining the regional and traditional integrity and which can create its own space in the market. During the project work, different recipes were made in which the ratio of ingredients carrot, milk solids, sugar, coconut and dry fruits ratio was varied. Four different recipes were prepared contained carrot, milk solids, sugar, coconut and dry fruits at the rate of (15g, 20g, 30g, 2g, 5g), (20g, 30g, 20g, 2g, 5g), (30g, 20g, 40g, 2.5g, 5g), (40g, 15g, 40g, 2g, 3g) respectively. A novel product was successfully produced and on the basis of cooking time, sensory scores and nutritional values the recipe containing the ingredients at the rate of (30g, 20g, 40g, 2.5g, 5g) was considered best and which was then standardized and on which basis the package of net weight 160g was formulated.