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From: ironjustice on 28 Sep 2008 14:54
How Does Ellagic Acid Exert An Anti-Cancer Effect On Pancreatic Cancer
Cells?
Article Date: 28 Sep 2008 - 10:00 PDT

Ellagic acid was previousely shown to have anticarcinogenic,
antioxidant and antifibrosis properties. The anticarcinogenic effect
of ellagic acid was shown in several types of cancers including skin,
esophageal, and colon cancers. However the mechanisms mediating anti-
cancer effect of ellagic acid, in general, remain unknown.

A research article published on 21 June 2008, in the World Journal of
Gastroenterology addresses this question. The research team led by Dr.
Edderkaoui from West Los Angeles VA Healthcare Center showed that
Ellagic acid increases programmed cell death and decreases
proliferation of pancreatic cancer cells. They showed that the
mechanism through which ellagic acid causes cell death is through
decreasing the activity of the pro-survival transcription factor NF-
kB. The compound does not affect mitochondria. The results presented
in this article show for the first time how this polyphenol regulates
cancer cell proliferation and resistance to death and may help surpass
the resistance of these cells to radio and chemotherapies.

The data in this article demonstrate the anti-cancer properties of
ellagic acid as well as its mechanism of action. This opens the
possibilities of using this compound in combination with other drugs
that target other pro-survival proteins to increase cell death in
pancreatic cancer cells.

----------------------------
Article adapted by Medical News Today from original press release.
----------------------------

Reference: Edderkaoui M, Odinokova I, Ohno I, Gukovsky I, Go VLW,
Pandol SJ, Gukovskaya AS. Ellagic acid induces apoptosis through
inhibition of NF-¥êB in pancreatic cancer cells. World J Gastroenterol
2008; 14(23): 3672-3680 http://www.wjgnet.com/1007-9327/14/3672.asp

Correspondence to: Anna Gukovskaya, PhD, VA Greater Los Angeles
Healthcare System, West Los Angeles VA Healthcare Center, 11301
Wilshire Blvd, Blg 258, Rm 340, Los Angeles CA 90073, United States.

About World Journal of Gastroenterology

World Journal of Gastroenterology (WJG), a leading international
journal in gastroenterology and hepatology, has established a
reputation for publishing first class research on esophageal cancer,
gastric cancer, liver cancer, viral hepatitis, colorectal cancer, and
H pylori infection and provides a forum for both clinicians and
scientists. WJG has been indexed and abstracted in Current Contents/
Clinical Medicine, Science Citation Index Expanded (also known as
SciSearch) and Journal Citation Reports/Science Edition, Index
Medicus, MEDLINE and PubMed, Chemical Abstracts, EMBASE/Excerpta
Medica, Abstracts Journals, Nature Clinical Practice Gastroenterology
and Hepatology, CAB Abstracts and Global Health. ISI JCR 2003-2000 IF:
3.318, 2.532, 1.445 and 0.993. WJG is a weekly journal published by
WJG Press. The publication dates are the 7th, 14th, 21st, and 28th day
of every month. WJG is supported by The National Natural Science
Foundation of China, No. 30224801 and No. 30424812, and was founded
with the name of China National Journal of New Gastroenterology on
October 1, 1995, and renamed WJG on January 25, 1998.

About The WJG Press

The WJG Press mainly publishes World Journal of Gastroenterology.

Source: Lai-Fu Li
World Journal of Gastroenterology
------------------
International Journal of Food Science & Technology
Volume 28 Issue 3, Pages 279 - 288
Published Online: 1 Jul 2007

Journal compilation (c) 2008 Institute of Food Science and Technology
Effect of natural copper chelating compounds on the pro-oxidant
activity of ascorbic acid in steam-cooked ground fish
LALINI RAMANATHAN 1 NAGARATHAM P. DAS*
1 Laboratory of Flavonoid Research, National University of
Singapore, Singapore
Correspondence to Laboratory of Flavonoid Research, Department of
Biochemistry, Faculty of Medicine, National University of Singapore,
10 Kent Ridge Crescent, Singapore 0511. * Laboratory of Flavonoid
Research, National University of Singapore, Singapore. Telex. +779
1453.
Copyright 1993 Blackwell Scientific Publications
KEYWORDS
Lipid oxidation * natural antioxidants * polyphenols * thiobarbituric
acid reactive substances * vitamin C
ABSTRACT

Summary
The antioxidative effects of several natural polyphenolic substances
on ascorbic acid-induced lipid oxidation, measured as thiobarbituric
acid-reactive substances (TBARS) was studied in steam-cooked ground
fish. Those natural polyphenolic compounds that were potent
antioxidants in the presence of ascorbic acid were also effective
inhibitors of copper-induced oxidation of ascorbic acid. the order of
potency of the natural products was: tannic acid ¡­ ellagic acid >
myricetin > n-Propyl gallate > fisetin > quercetin ¡Æ luteolin > gallic
acid. It is likely that the potent flavonoids inhibited lipid
oxidation in ascorbic acid pre-treated cooked ground fish by reducing
the rate of copper-induced oxidation of ascorbic acid, thereby
decreasing the production of free radicals. Flavonoids are able to
exert antioxidative potential due to their free radical scavenging and
metal chelating properties.


--------------------------------------------------------------------------------

Received 17 March 1992. revised and accepted 15 February 1993

DIGITAL OBJECT IDENTIFIER (DOI)
10.1111/j.1365-2621.1993.tb01273.x About DOI

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