HEXALAB and Department of Nutrition, Catholic University of Santos, Sao Paulo, Brazil.
J Med Food. 2013 Mar;16(3):199-205. doi: 10.1089/jmf.2012.0170.
Polyphenols are present in foods and beverages and are related to sensorial qualities such as color, bitterness, and astringency, which are relevant in wine, tea, grape juice, and other products. These compounds occur naturally in forms varying from simple phenolic acids to complex polymerized tannins. Thus, it is reasonable to expect that grape-derived products elaborated in the presence of skins and seeds, such as wine and grape juice, are natural sources of flavonoids in the diet. Carcinogenesis is a multistep process that is characterized by genetic, epigenetic, and phenotypic changes. With increasing knowledge of these mechanisms, and the conclusion that most cases of cancer are preventable, efforts have focused on identifying the agents with potential anticancer properties. The use of grape polyphenols against the carcinogenesis process seems to be a suitable alternative for either prevention and/or therapeutic purposes. The aim of this article is to show the molecular data generated from the use of grape polyphenols against carcinogenesis using in vivo and in vitro test systems.
多酚存在于食物和饮料中，与感官质量有关，如颜色、苦味和涩味，这些质量在葡萄酒、茶、葡萄汁和其他产品中很重要。这些化合物以从简单的酚酸到复杂聚合单宁的形式自然存在。因此，可以合理地预期，在果皮和种子存在的情况下制备的葡萄衍生产品，如葡萄酒和葡萄汁，是饮食中类黄酮的天然来源。癌变是一个多步骤的过程，其特征是遗传、表观遗传和表型的变化。随着对这些机制的了解不断增加，以及大多数癌症是可以预防的结论，人们努力确定具有潜在抗癌特性的药物。使用葡萄多酚来对抗癌变过程似乎是预防和/或治疗目的的合适选择。本文的目的是展示使用葡萄多酚对抗癌变过程的分子数据，这些数据是通过体内和体外测试系统获得的。
