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In Silico approach of soursop leaf for prediction of anticancer molecular target therapy
Published in Ade Gafar Abdullah, Isma Widiaty, Cep Ubad Abdullah, Medical Technology and Environmental Health, 2020
M.K. Dewi, Y. Kharisma, L. Yuniarti
Indonesia is rich in natural ingredients that could prevent and treat cancer, one of which is soursop (Annona muricata L.), a member of the Annonaceae family. Soursop contains acetogenins, tannins, and flavonoids. Acetogenin has a selective cytotoxic effect on cancer cells and multi-drug resistant cancer cells with minimal toxicity to normal cells. Flavonoids have a metastatic inhibiting effect on the culture of breast, liver, colon, lung, and ovarian cancer cells. Tannins can inhibit the growth and angiogenesis of Caco-2 colon cancer cells. Tannin derivatives have a selective cytotoxic effect on cancer cells by inducing apoptosis 3 (Rajesh & Kala 2015, Zhou et al. 2014).
Functional Foods and Nutraceuticals as Dietary Intervention in Chronic Diseases; Novel Perspectives for Health Promotion and Disease Prevention
Published in Journal of Dietary Supplements, 2018
There are six major groups of flavonoids that have been classified by the generic structure of their heterocyclic ring C (Temidayo, 2013; Matias et al., 2016). Flavonols (which are mainly quercetin, kaempferol, myricetin, and galangin), flavones (luteolin, apigenin, and chrysin), flavanols (catechin, epicatechin, epigallocatechin [EGC], epicatechin gallate [ECG], and EGC gallate [EGCG]), flavanones (naringenin, hesperitin, and eriodictyol), anthocyanidins (cyanidin, malvidin, peonidin, pelargonidin, and delphinidin), and isoflavonoids (genistein, daidzein, glycitein, and formononetin) are common dietary flavonoids found in plant foods (Liu, 2013; Habauzit and Morand, 2012). In nature, flavonoids are generally in the form of conjugated glycosides or in esterified forms, but they can also occur in the form of aglycones (Chu et al., 2002; Sun et al., 2002; Adefegha and Oboh, 2013), which could be due to effects of food processing (Liu, 2002). The aglycone forms of flavonoids are readily absorbed along the gastrointestinal tract (GIT), while the glycosides may escape the GIT and exert their bioavailability in the colon (Chu et al., 2002; Sun et al., 2002). There are many different glycosides of flavonoids in nature because over 80 different sugars have been identified bound to flavonoids (Hollman and Arts, 2000; Liu, 2002). Red and blue colors in some fruits, vegetables, and whole grains are rich in anthocyanidins (Liu, 2004b). Oranges and orange juice are good sources of hesperetin and naringenin (Habauzit and Morand, 2012). The major flavonoids in apples are quercetin, epicatechin, and cyanidin (Parker et al., 2007). There is an appreciable amount of rutin and quercetin in avocadoes, tomatoes, pineapples, guavas, African star apples, watermelons, cashews, and soursop (Oboh et al., 2015b). There are also high levels of luteolin in carrots, pineapples, guavas, and oranges (Silva Dias, 2014; Arabbi et al., 2004). Dietary intake of all flavonoids has been estimated at about 100–650 mg/d (Hollman and Katan, 1999). Hertog et al. (1993) reported the total average intake of flavonols (quercetin, myricetin, and kaempferol) and flavones (luteolin and apigenin) was estimated at 23 mg/dl, of which quercetin contributed about 70%, kaempferol 17%, myricetin 6%, luteolin 4%, and apigenin 3%. Flavonoids from tea, cocoa, chocolate, fruits, vegetables, and wine have been reported to be strong antioxidant compounds that help reduce the incidence of chronic diseases such as stroke, heart failure, diabetes, and cancer (Ding et al., 2006; Erdman et al., 2007). The antioxidant properties of flavonoids have been associated with their ability to scavenge free radicals and inhibit the production of protein oxidation and lipid peroxidation products (Nijveldt et al., 2001). The anticancer effects of flavonoids have been well studied (Kahali, 2014).