Antiproliferative and antioxidant activities of common vegetables: A comparative study
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- 作者：Dominique Boivin ; Sylvie Lamy ; Simon Lord-Dufour ; Jessica Jackson ; Edith Beaulieu ; Martine Cô ; té ; Albert Moghrabi ; Sté ; phane Barrette ; Denis Gingras ; Richard Bé ; liveau
- 关键词：Cancer prevention ; Cruciferous vegetables ; Allium vegetables ; Antioxidants
- 刊名：Food Chemistry
- 出版年：2009
- 出版时间：15 January 2009
- 年：2009
- 卷：112
- 期：2
- 页码：374-380
- 全文大小：324 K
文摘
Epidemiological studies have consistently linked abundant consumption of fruits and vegetables to a reduction of the risk of developing several types of cancer. In most cases, however, the identification of specific fruits and vegetables that are responsible for these effects is still lacking, retarding the implementation of effective dietary-based chemopreventive approaches. As a first step towards the identification of foods endowed with the most potent chemopreventive activities, we evaluated the inhibitory effects of extracts isolated from 34 vegetables on the proliferation of 8 different tumour cell lines. The extracts from cruciferous vegetables as well as those from vegetables of the genus Allium inhibited the proliferation of all tested cancer cell lines whereas extracts from vegetables most commonly consumed in Western countries were much less effective. The antiproliferative effect of vegetables was specific to cells of cancerous origin and was found to be largely independent of their antioxidant properties. These results thus indicate that vegetables have very different inhibitory activities towards cancer cells and that the inclusion of cruciferous and Allium vegetables in the diet is essential for effective dietary-based chemopreventive strategies.