Wang Sunan, Zhu Fan, Meckling Kelly A, Marcone Massimo F
1 Canadian Food and Wine Institute , Niagara College, Niagara-on-the-Lake, Ontario, Canada .
J Med Food. 2013 Dec;16(12):1138-45. doi: 10.1089/jmf.2013.0051.
Combining different foods may produce additive, synergistic, or antagonistic interactions that may modify certain physiological effects (i.e., anticancer properties). For investigating these interactions and potential synergetic combinations, thirteen foods from three categories, including fruits (raspberries, blackberries, apples, grapes), vegetables (broccoli, tomatoes, mushrooms, purple cauliflowers, onions), and legumes (soy beans, adzuki beans, red kidney beans, black beans), were evaluated for their inhibitory activity against MCF-7 breast cancer cells. Grape, onion, and adzuki bean showed maximal growth inhibition of MCF-7 from the fruit, vegetable, and legume groups, respectively. When these three foods were combined in pairs, unique interactions were observed that were not seen when individual extracts were used. Combining onion and grape resulted in a synergistic antiproliferative effect (APE) against MCF-7 compared with either onion or grape treatment alone. In contrast, combining grape and adzuki bean resulted in an antagonistic interaction. Additionally, four antioxidant assays (total phenolic contents, ferric reducing antioxidant power, 2,2-diphenyl-1-picrylhydrazyl, and oxygen radical absorbance capacity) were further used to evaluate the antioxidant capacities (AC) of individual foods and their combinations. Combining raspberry and adzuki bean extracts demonstrated synergistic AC in all four assays, but they did not show synergistic APE against the MCF-7 cells. Combining broccoli and soy produced antioxidant antagonism, but did not have an antagonistic APE against MCF-7. The synergistic or antagonistic AC of food mixtures did not correlate with the synergistic or antagonistic APE against MCF-7. Further investigation is to determine the mechanisms of these interactions and to predict and enhance the therapeutic benefits of foods and food components through strategic food combinations.
组合不同食物可能会产生相加、协同或拮抗相互作用,这些相互作用可能会改变某些生理效应(即抗癌特性)。为了研究这些相互作用和潜在的协同组合,对来自三类的13种食物进行了评估,包括水果(树莓、黑莓、苹果、葡萄)、蔬菜(西兰花、西红柿、蘑菇、紫甘蓝、洋葱)和豆类(大豆、赤小豆、红芸豆、黑豆),以考察它们对MCF-7乳腺癌细胞的抑制活性。葡萄、洋葱和赤小豆分别在水果、蔬菜和豆类组中对MCF-7表现出最大的生长抑制作用。当将这三种食物两两组合时,观察到了单独使用提取物时未出现的独特相互作用。与单独使用洋葱或葡萄处理相比,洋葱和葡萄组合对MCF-7产生了协同抗增殖效应(APE)。相反,葡萄和赤小豆组合则产生了拮抗相互作用。此外,还进一步使用了四种抗氧化剂测定方法(总酚含量、铁还原抗氧化能力、2,2-二苯基-1-苦基肼基自由基清除能力和氧自由基吸收能力)来评估单一食物及其组合的抗氧化能力(AC)。树莓和赤小豆提取物组合在所有四种测定方法中均表现出协同AC,但它们对MCF-7细胞并未表现出协同APE。西兰花和大豆组合产生了抗氧化拮抗作用,但对MCF-7并未产生拮抗APE。食物混合物的协同或拮抗AC与对MCF-7的协同或拮抗APE并不相关。进一步的研究旨在确定这些相互作用的机制,并通过策略性食物组合来预测和增强食物及食物成分的治疗益处。