Regulation of deregulated cell signaling pathways by pomegranate in different cancers: Re-interpretation of knowledge gaps

Protective role of olive oil extract of propolis on short and long-term administration of tamoxifen in rats

Tamoxifen (TAM) is an antiestrogenic agent used for adjuvant treatment in estrogen receptor-positive breast cancers in the pre/post-menopausal period. This study, it was aimed to determine the effect of olive oil extract of propolis (OEP) on short and long-term administration of TAM in rats. Wistar albino rats were divided into groups with eight animals in each. Groups: control, OEP, TAM, and OEP + TAM. At the end of the experiment, oxidative stress tests were performed with Enzyme-Linked ImmunoSorbent Assay (ELISA) on blood and tissue samples (liver, kidney, and ovary) taken from rats. After single-dose TAM administration, there was a significant increase in red blood cell, hematocrit, mean corpuscular hemoglobin, and mean corpuscular hemoglobin concentration levels compared to the control group, a decrease in low-density lipoprotein (LDL) value, a significant increase in liver enzymes and fasting glucose values was detected compared with the control and propolis groups. A normalizing effect was observed in the group given OEP and TAM combined. The increase in Malondialdehyde (MDA) and the decrease in enzyme activities in tissues are also noteworthy. Propolis application reduced the tissue damage caused by TAM. In addition, improved cytokine levels, which increased with TAM administration. It has been concluded that OEP can be given in supportive treatment, as it improves hematological and antioxidant parameters in TAM treatment.

Pomegranate-specific natural compounds as onco-preventive and onco-therapeutic compounds: Comparison with conventional drugs acting on the same molecular mechanisms

Pomegranate, scientifically known as Punica granatum, has been a traditional medicinal remedy since ancient times. Research findings have shown that using pomegranate extracts can positively affect a variety of signaling pathways, including those involved in angiogenesis, inflammation, hyperproliferation, cellular transformation, the beginning stages of tumorigenesis, and lastly, a reduction in the final stages of metastasis and tumorigenesis. This is due to the fact that pomegranate extracts are rich in polyphenols, which are known to inhibit the activity of certain signaling pathways. In the United States, cancer is the second biggest cause of death after heart disease. The number of fatalities caused by cancer in the United States escalates yearly. Altering one's diet, getting involved in regular physical activity, and sustaining a healthy body weight are three easy steps an individual may follow to lower their cancer risk. Simply garnishing one's diet with vegetables and fruits has the potential to avert at least 20% of all cancer diagnoses and around 200,000 deaths caused by cancer each year. Vegetables, fruits, and other dietary constituents, such as minerals and phytochemicals, are currently being researched for their potential to prevent cancer. It is being done because they are safe, have minimal toxicity, possess antioxidant properties, and are universally accepted as dietary supplements. Ancient civilizations used the fruit of pomegranate (Punica granatum L.) to prevent and cure a number of diseases. The anti-tumorigenic, anti-inflammatory and anti-proliferative qualities of pomegranate have been shown in studies with the fruit, juice, extract, and oil of the pomegranate. Pomegranate has the capacity to affect several signaling pathways, which implies that it may have the potential to be employed not only as a chemopreventive agent but also as a chemotherapeutic drug. This article elaborates on some recent preclinical and clinical research which shows that pomegranate seems to have a role in the prevention and treatment of a number of cancers, including but not limited to breast, bladder, skin, prostate, colon, and lung cancer, among others.

Comparative investigation on variations of nutritional components in whole seeds and seed coats of Korean black soybeans for different crop years and screening of their antioxidant and anti-aging properties

This research was conducted to demonstrate the comparisons of nutritional constituents (isoflavone; anthocyanin; protein; fatty acid; oil) and biological properties (antioxidant, anti-aging) in whole seeds and seed coats of black soybeans for crop years. Isoflavones and anthocyanins showed considerable differences in cultivars and growth years with the ranges of 794.9-4195.3 μg/g and 2.3-14.4 mg/g, while other components exhibited slight variations. In particular, malonylgenistin and cyanidin-3-O-glucoside were observed the most abundant phenolics, comprising approximately 35.5 (778.0 μg/g) and 76.7% (4.6 mg/g) of total average contents (isoflavone: 2197.8 μg/g; anthocyanin: 6.0 mg/g). Moreover, the whole seeds and seed coats displayed excellent activities in antioxidant (radical; DNA protectant), tyrosinase inhibition, and elastase inhibition. Their effects significantly occurred with dose-dependent patterns as follows: elastase (150 μg/mL) > tyrosinase (600 μg/mL) > ABTS (1500 μg/mL) > DPPH (1500 μg/mL) with higher abilities of seed coats than whole seeds. The DNA protection exhibited higher rates in seed coats with > 90% at 200 μg/mL. Natably, Socheong (isoflavone; 4182.4 μg/g) and Geomjeong 2 (anthocyanin: 10.3 mg/g) cultivars may be recommended as potential sources to the development of functional agents and new cultivars owing to their high average phenolic contents.

Evaluation of Morphological, Qualitative, and Metabolomic Traits during Fruit Ripening in Pomegranate (Punica granatum L.)

Pomegranate is characterized by several local accessions and cultivars widespread across different countries, each with different bio-agronomic features. Physiological and biochemical processes occur during fruit ripening, leading to changes in size, color, and flavor, improving the fruit’s acceptability for the consumer. The aim of this study was to evaluate the changes in physico-chemical and nutritional traits of three Italian germplasm genotypes (‘Santa Lucia’, ‘Di Benedetto’, and ‘Arborea’) to determine the differences for these parameters both within the same cultivar during four ripening stages, and between individual cultivars in the same ripening stage. Morphological traits and fruit pigmentation showed variation during the ripening process, with higher values at the final stage. The highest fruit weight was detected in ‘Di Benedetto’ (392.19 g), while ‘Arborea’ displayed high juice content. Qualitative traits, such as soluble solids, increased until stage III, while titratable acidity values decreased during the ripening stage in ‘Di Benedetto’ and ‘Arborea’. In all three accessions, a reduction in the total polyphenols up to the III ripening stage was observed. Metabolomic analyses using 1H-NMR (proton nuclear magnetic resonance) showed a variation in citric acid and sugar content according to the ripening stage and accession considered. This study found high variability in nutraceutical traits among the analyzed pomegranates. The three pomegranate genotypes showed significant differences in qualitative and metabolomic characteristics. Principal component analysis revealed the main traits that contribute to the positive and negative correlations with PC1 and PC2, highlighting the great variability in the investigated pomegranate genotypes.

Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review

Tropical and subtropical fruits are recognized as a source of a high content of bioactive compounds and health promoting properties due to their nutritional composition. These beneficial health effects are related to the content of several of these bioactive compounds, mainly flavonoids and non-flavonoid phenolics. Many of these compounds are common in different tropical fruits, such as epicatechin in mango, pineapple, and banana, or catechin in pineapple, cocoa or avocado. Many studies of tropical fruits had been carried out, but in this work an examination is made in the current literature of the flavonoids and non-flavonoid phenolics content of some tropical fruits and their coproducts, comparing the content in the same units, as well as examining the role that these compounds play in health benefits.