Anticancer perspectives of genistein: a comprehensive review

ABSTRACTThere is a significant load of degenerative and chronic illnesses, especially cancer, which is one of the main reasons for morbidity and death globally. Polyphenolic phytochemicals found in many plant diets have been shown in epidemiologic and preclinical studies to have chemopreventive activities against numerous cancer types. As a result, there is growing interest in possible cancer chemopreventive medicines derived from natural compounds, such as polyphenols, which may provide a novel, cost-effective way to reduce the global cancer burden. Various epidemiologic researchers have found a link between a soy-rich diet and tumor avoidance, which has been linked to the existence of genistein, a phenolic component found in soy-based diets. Genistein controlled strong anti-inflammatory actions through the blocking of different signaling pathways such as (PGs) Prostaglandins, pro-inflammatory (ROS) reactive oxygen species and cytokines, (iNOS) inducible nitric oxide synthase and (NF-κB) nuclear factor kappa-B. Furthermore, therapeutic effects of genistein have been conveyed in various pathological situations through modifying intracellular paths such as Akt, mTOR, PI3K, PPARγ, NF-κB, Nrf2 and AMPK. Genistein works as a chemotherapeutic drug against several cancers, primarily through modifying the cell cycle, apoptosis, and angiogenesis, as well as limiting metastasis. Genistein also exhibits a synergistic attitude with renowned anticancer medicines including adriamycin, tamoxifen and docetaxel indicating a possible role in grouping treatment. The study presents the recent data available on genistein’s beneficial effects against various forms of cancers

Anticancer and apoptosis inducing potential of quercetin against a wide range of human malignancies

ABSTRACTQuercetin, a flavonoid, is a dietary component that has attracted the attention of dietitians and medicinal chemists due to its anticancer potential. It is an antioxidant that has a significant role in reducing different human cancers such as breast, pancreatic, prostate, colon, blood, and oral. Being as an additional anti-cancer agent, it can stop cancer cell invasion and metastasis, induce apoptosis and autophagy, decrease cancer cell growth and proliferation. Multiple mechanisms, including suppression of pathways involved in cell survival, angiogenesis, and inflammation, are thought to be responsible for these anticancer effects. Quercetin has anti-inflammatory properties in both in vitro and in vivo tests, which is important as chronic inflammation is a major contributor to cancer. Preventing the synthesis of cytokines and chemokines that encourage inflammation can support to lessen inflammation and stop the spread of cancer. In cancer cells, quercetin can cause programmed cell death, which can stop the cells from rapidly multiplying and replicating. It provides protection against degradation of DNA induced by radiation and other carcinogens. The PI3K/Akt/mTOR pathway, the NF-κB system, and the Wnt/β-catenin pathway is few of the signaling pathways that quercetin modulates. It can activate the process of autophagy, which breaks the growth and range of cancer by having cells terminate and recover damaged or unwanted cellular mechanisms. The best treatment plans for various cancer kinds will need to be determined through additional research, which will also help confirm its safety and effectiveness in humans

Quality and shelf life of strawberry fruit as affected by edible coating by moringa leaf extract, aloe vera gel, oxalic acid, and ascorbic acid

ABSTRACTIn the current study, the most effective concentrations of moringa leaf extract (MLE), aloe vera gel (AV gel), ascorbic acid (1 mM) and oxalic acid (5 mM) were used. Physically mature fruits harvested from a commercial orchard were dipped in aqueous solutions of different edible coatings and kept at ambient conditions (25±2ºC & 55-60% RH) for evaluation of the quality and enzymatic parameters on daily basis till marketability. Current results revealed that 5 mM ascorbic acid treatment resulted in 57% reduced fruit weight loss; while 20% AV gel coating increased firmness by 60% over a 5-day ambient storage period. Application 6% MLE exhibited 50.7% and 49.7% reduced respiration rate and ethylene production respectively. Fruit biochemical quality parameters were also improved with the lowest accumulation of total soluble solids as a result of slow respiration, higher titratable acidity, ascorbic acid contents, carotenoids and anthocyanin contents in all treated fruit. While, total phenolic contents and total antioxidants along with superoxide dismutase, catalase, peroxidase, and anthocyanins were higher in ascorbic acid treated fruits. The activity of poly phenol oxidase enzyme was lowest in fruits treated with 5 mM ascorbic acid solution. Conclusively, the application of different edible coatings was proved to be beneficial as numerous fruit biochemical and antioxidative attributes were improved by ascorbic acid treatment; furthermore, MLE, AV gel and oxalic acid treatments were also helpful in maintaining fruit quality of strawberry fruits over a 5-days ambient storage period

Utilization of mango seed oil as a cocoa butter replacer for the development of innovative chocolate

ABSTRACTChocolate is the most popular food type and flavor in this world. The key ingredient in many chocolate products is cocoa butter due to its unique fatty acid profile. Due to the expensive nature of cocoa butter, it has stimulated extensive research for fats that are cheaper and more easily available and can be used as cocoa butter substitutes. The mango (Mangifera indica) is known as the king of fruit due to its rich nutritive profile. The major parts of mango fruit are peel, pulp, and seed. Mango seed is usually discarded as waste which is a source of edible oil (7–12%). The current study was designed to produce chocolate with mango seed oil as a cocoa butter replacer. Mango seed oil was extracted using the soxhlet apparatus and its physiochemical properties were evaluated. Extracted oil was used in chocolate preparation with different proportions (0%, 30%, 70%, and 100%). Furthermore, chocolate was subjected to explore the effect of storage (21days) on product quality and sensory with 7days interval. Current results show that mango seed oil has a valuable fat profile containing palmitic acid (C16:0) 26%, stearic acid (C18:0) 36%, and oleic acid (C18:2) 33%. Moreover, innovative chocolate showed higher antioxidant activity as compared to control in different storage intervals. In addition, chocolate prepared with different proportions of mango seed oil showed higher sensory scores as compared to the control sample. The findings suggest that mango seed oil can replace cocoa butter in chocolate and reduce/manage mango seed waste to improve its antioxidant activity and nutritional value

Assessment of Physicochemical, Functional, Rheological and end-use properties of Tribulus terrestris

ABSTRACTPlants are excellent food and medicinal resources because of their unique composition. Researchers have discovered that thousands of plants can help in achieving the desired health status through advanced research. This research article reveals the nutritional composition and significance of Tribulus terrestris. In addition, it also analyzed the physio-chemical evolution of nutraceutical products from Tribulus terrestris. From the proximate analysis, it was found that T. terrestris is rich in fiber and fat 24.28 ± 0.93% and 14.49 ± 1.42%, respectively. The rheological properties of the product were observed. The results reveal that water activity, stability of product, and dough development time increased 59.0 ± 0.06%, 15.0 ± 0.06 min, and 4.3 ± 0.07 min, respectively, by increasing the powder percentage. The functional behavior of the samples was examined, and significant results were depicted. Bulk density and oil absorption increased by increasing the percentage of powder 83.86 ± 1.36% and 69.16 ± 3.61%. The results of emulsifying stability were recorded as non-significant. Results regarding color analysis showed non-significant behavior of supplemented biscuits. The textural behavior of the product increased from 1.47 Nm−2 to 2.27 Nm−2. Results regarding the spread factor increased from 3.01 ± 0.04 to 3.83 ± 0.01 from T1 to T4. The sensory results indicated that T1 (2% Tribulus powder), T2 (3% Tribulus powder), T3 (4% Tribulus powder), and T4 (5% Tribulus powder) were acceptable after the control group. Thus, Tribulus terrestris can be used as a nutraceutical and functional ingredient in baked goods