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RISS 인기검색어
- 검색키워드
- 저자 : Massimo F. Marcone (검색결과 4 건)
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Staghorn Sumac Reduces 5-Fluorouracil-Induced Toxicity in Normal Cells
Sunan Wang,Fan Zhu,Massimo F. Marcone 한국식품영양과학회 2015 Journal of medicinal food Vol.18 No.8
Edible staghorn sumac (Rhus hirta) fruit extract was applied in conjunction with chemotherapeutic drug 5-fluorouracil to promote cytotoxicity of the drugs toward human breast cancer cells MCF-7 while protecting normal cells MCF-10A from drug toxicity. Sumac extract would be a promising chemotherapeutic drug conjugate in cancer chemotherapy.
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Sunan Wang,Fan Zhu,Massimo F. Marcone 한국식품영양과학회 2015 Journal of medicinal food Vol.18 No.3
Previous works on staghorn sumac (Rhus hirta) were mostly dedicated to its phytochemical profiles, antioxidant properties, and antidiabetic potentials. This study explored the potential of staghorn-sumac-derived functional ingredients for food and pharmacological applications. Sumac may have other biological functions, such as inhibitory effect on cancerous cells independent of its antioxidant properties. We characterized sumac and raspberry interactions, and their antioxidant capacities (ACs) and their inhibitory effect on both normal and cancerous cells. Mixing sumac and raspberry extracts yielded significantly higher ACs than the sum of sumac and raspberry as evaluated by three in vitro AC assays. However, the potential use of staghorn sumac as a natural source of dietary antioxidant supplement for oxidative-stress-related disorders might be challenged by its cytotoxicity in culturing normal cells. Remarkably, mixing sumac and raspberry showed maximal inhibition of the growth of both rat colon and human breast cancer cells with relatively low cytotoxicity toward normal rat colon and human breast epithelial cells, as compared with sumac or raspberry treatment alone. Sumac-derived products and their synergistic interactions with other food ingredients have great promise as functional food or nutraceutical products that would target cancer cells with minimal toxic effects to normal cells.
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Sunan Wang,Fan Zhu,Kelly A. Meckling,Massimo F. Marcone 한국식품영양과학회 2013 Journal of medicinal food Vol.16 No.12
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.
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Sardinian dietary analysis for longevity: a review of the literature
WANG CHAOYUE,Murgia Marco A.,Baptista José,Marcone Massimo F. 한국식품연구원 2022 Journal of Ethnic Foods Vol.9 No.-
Sardinia is one of the five Longevity Blue Zones (LBZs) in the world. Compared to other LBZs, the percentage of male centenarians in Sardinia is much higher. Due to the island’s isolation, the genetic traits of Sardinian people have shown that they are direct descendants of their Nuragic ancestors from the Neolithic era. To survive during times of food scarcity, many “famine foods” are created; acorn bread containing clay, cheese ripened in goat abomasum, and soft cheese with worms are examples of these uncommon foods. Although considered food taboo by the outside world, they are cherished as cultural heritage and local delicacy. Studies have shown that Sardinian longevity is closely related to their special famine foods. They are not only nutritious; the production of these foods resulted in low stress and increased lifespan. Moreover, local food production practices have resulted in a strong cultural bond and helped the Sardinian people to survive cultural erosion from industrialization and modernization.
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