In Silico approach of soursop leaf for prediction of anticancer molecular target therapy
Ade Gafar Abdullah, Isma Widiaty, Cep Ubad Abdullah in Medical Technology and Environmental Health, 2020
Annona muricata Linn (Annonaceae), commonly known as soursop or graviola, is in the Annonacea family. Some phytochemicals that are reported to have been isolated and characterized from various parts of the soursop plant are annonaceous acetogenins, lactones, isoquinoline alkaloids, tannis, coumarins, procyanidins, flavonoids, pentacyclic terpenoids saponins, p-coumaric acid, myristic acid, stepharine, reticulags, reticulins, ellicags, reticulins, and iced phytosterol (Chen et al. 2012, Liu et al. 2012). The first generation of annonaceous acetogenin mimetic (1, AA005) not only shows antitumor activity in some human cancer cells in vitro but also has high selectivity between normal cells and cancer cells (Qayed et al. 2015, Liang et al. 2009). Flavonoids have cytotoxic effects and selective apoptotic induction activity in vitro on squamous cell carcinoma HSC-2, submandibular gland carcinoma HSG. Tannins have a selective in vitro cytotoxic effect on human T cell lines, human oral squamous cell carcinomas, and salivary gland tumor cell lines rather than normal human gingival fibroblasts with activity inducing apoptosis (Watson & Preedy 2010, Chin 2009).
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).
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