Yuanyuan Hu, Guanhua Zhao, M. Zhang, Da‐yong Zhou, B. Zhu
Lipid oxidation products (LOPs) are widely present in many lipid- containing foods. They usually enter the gastrointestinal tract from dietary sources and/or are produced in vivo. Part of LOPs were absorbed into the blood and transported into tissues. A growing bulk of evidence suggests that LOPs, mainly reactive aldehydes and oxysterols, are potentially involved in the pathogenesis of many chronic diseases, such as atherosclerosis, Alzheimer’s disease, and inflammatory bowel disease. This review summarizes the current knowledge of the adverse effects, cytotoxicity, and the main mechanisms of LOPs involvement in humans and animals.
{"title":"Potential adverse health effects of dietary lipid oxidation products","authors":"Yuanyuan Hu, Guanhua Zhao, M. Zhang, Da‐yong Zhou, B. Zhu","doi":"10.31665/jfb.2021.15282","DOIUrl":"https://doi.org/10.31665/jfb.2021.15282","url":null,"abstract":"Lipid oxidation products (LOPs) are widely present in many lipid- containing foods. They usually enter the gastrointestinal tract from dietary sources and/or are produced in vivo. Part of LOPs were absorbed into the blood and transported into tissues. A growing bulk of evidence suggests that LOPs, mainly reactive aldehydes and oxysterols, are potentially involved in the pathogenesis of many chronic diseases, such as atherosclerosis, Alzheimer’s disease, and inflammatory bowel disease. This review summarizes the current knowledge of the adverse effects, cytotoxicity, and the main mechanisms of LOPs involvement in humans and animals.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"67 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76707475","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Eurycoma longifolia Jack is a plant of the genus Eurycoma in Simaroubaceae. Eurycomanone is one of the main quassinoids of E. longifolia. Unfortunately, these quassinoids exhibit low bioavailability . In the present study, a phospholipid complex (TAF2-PC) was prepared to improve the oral bioavailability of TAF2 (Tongkat Ali Fraction 2). The complexation rate of eurycomanone and phospholipid was used as the index of success in the phospholipid complexes. The effects of reaction solvent, reaction temperature, drug concentration, drug-lipid ratio and reaction time on thecomplexation rate were investigated. Response Surface-Box-Behnken Design Method was performed to optimize the preparation technology and the pharmacokinetics of phospholipid complex of TAF2 were studied in rats. Our results showed that the optimum preparation condition of TAF2-phospholipid complex were as follows: reaction solvent, anhydrous ethanol; reaction time, 1 h; the ratio of TAF2 to phospholipid, 2.28; reaction temperature, 40.85 ℃; TAF2 concentration, 32.66 mg/ml; and complexation rate, 95.04 ± 0.4% (n=3).The results of pharmacokinetic study showed that the relative bioavailability was increased to 209.20% in the TAF2-phospholipid complex-treated rats.Thus,this phospholipid-complex-technique shows potential for enhancing oral bioavailability of poorly absorbed quassinoid-rich E. longifolia extract, TAF2.
{"title":"Optimized preparation of quassinoids rich Eurycoma longifolia Jack, TAF2-phospholipid complex and its effects on oral bioavailability","authors":"Wu Guo, Shu-yan Wang, Jian Ren, Bo Zhang","doi":"10.31665/jfb.2021.15285","DOIUrl":"https://doi.org/10.31665/jfb.2021.15285","url":null,"abstract":"Eurycoma longifolia Jack is a plant of the genus Eurycoma in Simaroubaceae. Eurycomanone is one of the main quassinoids of E. longifolia. Unfortunately, these quassinoids exhibit low bioavailability . In the present study, a phospholipid complex (TAF2-PC) was prepared to improve the oral bioavailability of TAF2 (Tongkat Ali Fraction 2). The complexation rate of eurycomanone and phospholipid was used as the index of success in the phospholipid complexes. The effects of reaction solvent, reaction temperature, drug concentration, drug-lipid ratio and reaction time on thecomplexation rate were investigated. Response Surface-Box-Behnken Design Method was performed to optimize the preparation technology and the pharmacokinetics of phospholipid complex of TAF2 were studied in rats. Our results showed that the optimum preparation condition of TAF2-phospholipid complex were as follows: reaction solvent, anhydrous ethanol; reaction time, 1 h; the ratio of TAF2 to phospholipid, 2.28; reaction temperature, 40.85 ℃; TAF2 concentration, 32.66 mg/ml; and complexation rate, 95.04 ± 0.4% (n=3).The results of pharmacokinetic study showed that the relative bioavailability was increased to 209.20% in the TAF2-phospholipid complex-treated rats.Thus,this phospholipid-complex-technique shows potential for enhancing oral bioavailability of poorly absorbed quassinoid-rich E. longifolia extract, TAF2.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"88 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76262092","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Cereals are a staple food in the diets of many populations globally. Besides their nutritive function in food, they are also rich in various groups of bioactive compounds, especially polyphenols. Wheat, rice, barley, rye, oat, maize, millet, sorghum, and other cereal grains present a great variety of phenolic acids, flavonoids, proanthocyanidins, alkylresorcinols, and lignans, which can be affected in many ways by the post-harvest treatments and further processing of these feedstocks. This review discusses up-to-date studies about the effects of common cereal processing techniques on their phenolic composition, biological activities, and bioefficiency. Generally, mild thermal and high-pressure treatments enhance cereals’ phenolic composition by releasing the insoluble-bound fraction, which increases their bioaccessibility. On the other hand, processes involving extreme temperature conditions and removal of the grains’ outer layers may drastically reduce the phenolic content. Therefore, it is imperative to optimize the processing conditions of cereals, so their health-promoting benefits are preserved.
{"title":"Phenolic compounds in cereal grains and effects of processing on their composition and bioactivities: A review","authors":"F. Shahidi, Renan Danielski, Chiaki Ikeda","doi":"10.31665/jfb.2021.15281","DOIUrl":"https://doi.org/10.31665/jfb.2021.15281","url":null,"abstract":"Cereals are a staple food in the diets of many populations globally. Besides their nutritive function in food, they are also rich in various groups of bioactive compounds, especially polyphenols. Wheat, rice, barley, rye, oat, maize, millet, sorghum, and other cereal grains present a great variety of phenolic acids, flavonoids, proanthocyanidins, alkylresorcinols, and lignans, which can be affected in many ways by the post-harvest treatments and further processing of these feedstocks. This review discusses up-to-date studies about the effects of common cereal processing techniques on their phenolic composition, biological activities, and bioefficiency. Generally, mild thermal and high-pressure treatments enhance cereals’ phenolic composition by releasing the insoluble-bound fraction, which increases their bioaccessibility. On the other hand, processes involving extreme temperature conditions and removal of the grains’ outer layers may drastically reduce the phenolic content. Therefore, it is imperative to optimize the processing conditions of cereals, so their health-promoting benefits are preserved.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"41 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88701636","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Autism spectrum disorder (ASD) is a set of heterogeneous neurodevelopmental conditions, characterized by early-onset difficulties in social communication as well as repetitive and unusually restricted behaviors and interests. The treatment of ASD is based primarily on psychoeducational and behavioral interventions. Since the effectiveness of available treatments for ASD is limited, many families search for alternative therapies, such as the gluten-free and casein-free (GFCF) diet. Despite the popularity of the GFCF diet as a supplementary treatment in children with ASD, several rigorous evaluations have failed to confirm its effectiveness. The majority of the available studies examining the efficacy of the GFCF diet are seriously flawed and allow no firm conclusions. The available evidence regarding the effectiveness of the GFCF diet in the treatment of childhood ASD is very weak and cannot be considered promising. The GFCF diet should be used only if an allergy or intolerance to nutritional gluten or casein has been established. The identification of a hypothetical diet-related ASD phenotype may help in selecting children who could benefit from a GFCF dietary intervention. An important consideration is that potentially ineffective therapies may imply considerable opportunity costs, with other possibly more effective treatment approaches remaining unutilized.
{"title":"Is the gluten-free and casein-free diet efficacious in the treatment of childhood autism spectrum disorder?","authors":"K. Lange, A. Reissmann","doi":"10.31665/jfb.2021.15277","DOIUrl":"https://doi.org/10.31665/jfb.2021.15277","url":null,"abstract":"Autism spectrum disorder (ASD) is a set of heterogeneous neurodevelopmental conditions, characterized by early-onset difficulties in social communication as well as repetitive and unusually restricted behaviors and interests. The treatment of ASD is based primarily on psychoeducational and behavioral interventions. Since the effectiveness of available treatments for ASD is limited, many families search for alternative therapies, such as the gluten-free and casein-free (GFCF) diet. Despite the popularity of the GFCF diet as a supplementary treatment in children with ASD, several rigorous evaluations have failed to confirm its effectiveness. The majority of the available studies examining the efficacy of the GFCF diet are seriously flawed and allow no firm conclusions. The available evidence regarding the effectiveness of the GFCF diet in the treatment of childhood ASD is very weak and cannot be considered promising. The GFCF diet should be used only if an allergy or intolerance to nutritional gluten or casein has been established. The identification of a hypothetical diet-related ASD phenotype may help in selecting children who could benefit from a GFCF dietary intervention. An important consideration is that potentially ineffective therapies may imply considerable opportunity costs, with other possibly more effective treatment approaches remaining unutilized.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75610022","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Klaus W. Lange, K. Lange, Yukiko Nakamura, A. Reissmann
Vitamin D has increasingly been associated with the pathophysiology of mental illness and has been suggested to have beneficial effects on depression in adults. Epidemiological studies concerning vitamin D and depression have found inconsistent results and many have significant methodological limitations. The available evidence suggests that depressed individuals show reduced vitamin D concentrations compared to controls without depression. Despite the available findings suggesting that hypovitaminosis D elevates the risk of depressive mood, the evidence of observational and interventional studies is insufficient to establish causality between low vitamin D levels and the occurrence of depression. The question of whether vitamin D sufficiency has protective efficacy against incident depression or recurrence requires future investigation. In order to examine the therapeutic efficacy of vitamin D, further well-designed, large-scale, long-term intervention trials of vitamin D supplementation in people of different age groups with depressive symptoms, diagnosed depression, postpartum depression or other depressive disorders are warranted. In short, current evidence cannot definitively establish whether vitamin D deficiency is a risk factor in the development of depression or whether vitamin D is effective in the treatment of depression.
{"title":"The use of vitamin D in depression","authors":"Klaus W. Lange, K. Lange, Yukiko Nakamura, A. Reissmann","doi":"10.31665/jfb.2021.15278","DOIUrl":"https://doi.org/10.31665/jfb.2021.15278","url":null,"abstract":"Vitamin D has increasingly been associated with the pathophysiology of mental illness and has been suggested to have beneficial effects on depression in adults. Epidemiological studies concerning vitamin D and depression have found inconsistent results and many have significant methodological limitations. The available evidence suggests that depressed individuals show reduced vitamin D concentrations compared to controls without depression. Despite the available findings suggesting that hypovitaminosis D elevates the risk of depressive mood, the evidence of observational and interventional studies is insufficient to establish causality between low vitamin D levels and the occurrence of depression. The question of whether vitamin D sufficiency has protective efficacy against incident depression or recurrence requires future investigation. In order to examine the therapeutic efficacy of vitamin D, further well-designed, large-scale, long-term intervention trials of vitamin D supplementation in people of different age groups with depressive symptoms, diagnosed depression, postpartum depression or other depressive disorders are warranted. In short, current evidence cannot definitively establish whether vitamin D deficiency is a risk factor in the development of depression or whether vitamin D is effective in the treatment of depression.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"48 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90882278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Healthy food choices by consumers are dictated by several factors but most would like healthy and affordable supply. Of course, traditional foods that are familiar to the consumers and have the appropriate sensory characteristics are most desirable to enhance immunity. Cultural background of the consumers often dictates their food habits and availability of local foods, driven by economic factors, are important considerations. Food safety, sustainability and traceability along with regulatory issues are to be considered in order to use the opportunities to address various challenges.
{"title":"Consumer Behaviour and Healthy Diet: A Challenge or an Opportunity?","authors":"F. Shahidi","doi":"10.31665/jfb.2021.15276","DOIUrl":"https://doi.org/10.31665/jfb.2021.15276","url":null,"abstract":"Healthy food choices by consumers are dictated by several factors but most would like healthy and affordable supply. Of course, traditional foods that are familiar to the consumers and have the appropriate sensory characteristics are most desirable to enhance immunity. Cultural background of the consumers often dictates their food habits and availability of local foods, driven by economic factors, are important considerations. Food safety, sustainability and traceability along with regulatory issues are to be considered in order to use the opportunities to address various challenges.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88098818","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The goal of this contribution is to provide a summary report on the Scientific Roundtable of the International Union of Food Science and Technology (IUFoST) about the role of traditional food cultures on health promotion and immunity in the COVID-19 pandemic era. The role of food bioactive ingredients and effects on food safety and security as well as sustainability were discussed by the panel members and recommendations were made to take advantage of the historical evidence for providing scientific basis for the efficacy of the ingredients and their globalization.
{"title":"Do traditional food cultures play a role in COVID-19 for health and immunity?","authors":"F. Shahidi","doi":"10.31665/JFB.2021.14274","DOIUrl":"https://doi.org/10.31665/JFB.2021.14274","url":null,"abstract":"The goal of this contribution is to provide a summary report on the Scientific Roundtable of the International Union of Food Science and Technology (IUFoST) about the role of traditional food cultures on health promotion and immunity in the COVID-19 pandemic era. The role of food bioactive ingredients and effects on food safety and security as well as sustainability were discussed by the panel members and recommendations were made to take advantage of the historical evidence for providing scientific basis for the efficacy of the ingredients and their globalization.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"73 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73845387","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
E. Pelvan, A. Karadaǧ, K. Dogan, S. Aksu, A. Taş, K. Akalın, Özlem A. Eklioğlu, C. Alasalvar
There is an error in Table 2 in the published article, Journal of Food Bioactives, 2021;13:93–101, doi: 10.31665/JFB.2021.13263. The correct value in column “mg/100 g” under “D-glucose” is “59.50 ± 7.80”, not “9.50 ± 7.80”. The authors have included a corrected version of the table below.
发表的文章《Journal of Food bioactivities》，2021;13:93-101,doi: 10.31665/JFB.2021.13263》，表2中有错误。“D-glucose”项下“mg/ 100g”列的正确值应为“59.50±7.80”，而不是“9.50±7.80”。作者已对下表作了更正。
{"title":"Correction: In-vitro antidiabetic activities, chemical compositions, antioxidant activities, and toxicity of black tea polysaccharides as a potential source of dietary ingredients","authors":"E. Pelvan, A. Karadaǧ, K. Dogan, S. Aksu, A. Taş, K. Akalın, Özlem A. Eklioğlu, C. Alasalvar","doi":"10.31665/jfb.2021.14275","DOIUrl":"https://doi.org/10.31665/jfb.2021.14275","url":null,"abstract":"There is an error in Table 2 in the published article, Journal of Food Bioactives, 2021;13:93–101, doi: 10.31665/JFB.2021.13263. The correct value in column “mg/100 g” under “D-glucose” is “59.50 ± 7.80”, not “9.50 ± 7.80”. The authors have included a corrected version of the table below.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"100 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76089160","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study aimed to develop a synbiotic fermented milk with 4% carob powder (CB) as a functional ingredient and using Lactobacillus brevis as a new isolated probiotics strain. Physicochemical characteristics, probiotic viability, total phenolic content (TPC) and antioxidant capacity, antibacterial activity as well as the hypoglycemia activity of carob fermented milk were measured during a cold storage and gastro-intestinal digestion. CB addition to fermented milk improved the growth of Lactobacillus brevis and maintained their viability during the storage period (8 log CFU/g) and after digestion (7 log CFU/g). Carob fermented milk displayed higher TPC and higher antioxidant capacity during the storage. The digestion resulted in the release of bioaccessible phenolics where gallic acid (441%) and (+)-catechin (486%) were the most quantified phenolic compounds; thus, the inhibition of α-amylase (52%), α-glucosidase (37%) activity and higher antibacterial potential. These results demonstrate the potentials of carob fermented milk to be an important source of viable probiotics and bioaccessible polyphenols.
{"title":"Functional fermented carob milk: Probiotic variability and polyphenolic profile","authors":"Y. Chait, A. Gunenc, F. Bendali, F. Hosseinian","doi":"10.31665/jfb.2021.14273","DOIUrl":"https://doi.org/10.31665/jfb.2021.14273","url":null,"abstract":"This study aimed to develop a synbiotic fermented milk with 4% carob powder (CB) as a functional ingredient and using Lactobacillus brevis as a new isolated probiotics strain. Physicochemical characteristics, probiotic viability, total phenolic content (TPC) and antioxidant capacity, antibacterial activity as well as the hypoglycemia activity of carob fermented milk were measured during a cold storage and gastro-intestinal digestion. CB addition to fermented milk improved the growth of Lactobacillus brevis and maintained their viability during the storage period (8 log CFU/g) and after digestion (7 log CFU/g). Carob fermented milk displayed higher TPC and higher antioxidant capacity during the storage. The digestion resulted in the release of bioaccessible phenolics where gallic acid (441%) and (+)-catechin (486%) were the most quantified phenolic compounds; thus, the inhibition of α-amylase (52%), α-glucosidase (37%) activity and higher antibacterial potential. These results demonstrate the potentials of carob fermented milk to be an important source of viable probiotics and bioaccessible polyphenols.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82821937","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ke Lv, Lingling Zhang, Hui Zhao, Chi-Tang Ho, Shiming Li
The exploration of naturally occurring phytochemicals with antitumor potential has been the focus of many studies. Nobiletin, a polymethoxyflavone (PMF) exclusively derived from citrus peels, has been reported as a promising candidate for the prevention and/or treatment of cancers. Additionally, multiple demethylated derivatives of nobiletin from in vivo biotransformation, including 3′-demethylnobiletin (3′-DMN), 4′-demethylnobiletin (4′-DMN), 3′,4′-didemethylnobiletin (3′,4′-DDMN) and 5-demethylnobiletin (5-DMN), among others, have been found to show anti-cancer activity. In this review, the anticancer activity of nobiletin and its derivatives in cancer prevention are comprehensively described.
{"title":"Recent study on the anticancer activity of nobiletin and its metabolites","authors":"Ke Lv, Lingling Zhang, Hui Zhao, Chi-Tang Ho, Shiming Li","doi":"10.31665/jfb.2021.14267","DOIUrl":"https://doi.org/10.31665/jfb.2021.14267","url":null,"abstract":"The exploration of naturally occurring phytochemicals with antitumor potential has been the focus of many studies. Nobiletin, a polymethoxyflavone (PMF) exclusively derived from citrus peels, has been reported as a promising candidate for the prevention and/or treatment of cancers. Additionally, multiple demethylated derivatives of nobiletin from in vivo biotransformation, including 3′-demethylnobiletin (3′-DMN), 4′-demethylnobiletin (4′-DMN), 3′,4′-didemethylnobiletin (3′,4′-DDMN) and 5-demethylnobiletin (5-DMN), among others, have been found to show anti-cancer activity. In this review, the anticancer activity of nobiletin and its derivatives in cancer prevention are comprehensively described.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"128 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87898369","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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