Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Sevinc Inan
Izmir University of Economics, Turkey
Posters & Accepted Abstracts: J Nutr Food Sci
Oxidative stress is the result of an imbalance between excessive reactive oxygen species and anti-oxidants mechanisms. Recently, the anti-oxidant caffeic acid phenethyl ester (CAPE) and Epigallocatechin Gallate (EGCG) have come to the attention of researchers. CAPE is an active component isolated from the propolis found in honey bee hives. CAPE has been determined to have neuroprotective, anti-oxidant, anti-inflammatory and anti-apoptotic properties. It is nontoxic and is consumed as a traditional medicine. As a potent anti-oxidant and NF-�?¸B inhibitor, CAPE is more effective than the other types of natural flavonoids found in fruits, vegetables and tea. In vivo studies showed that CAPE prevents the formation of ROS, malondialdehyde (MDA) and peroxynitrite. (EGCG) is also an anti-oxidant polyphenol found in green tea. It may have health benefits as a nutritional supplement for cancer, atherosclerosis, diabetes, neurodegenerative diseases and HPV virus infection. Anti-oxidant effects of EGCG protect cells from lipid peroxidation and DNA damage induced by reactive free radicals. EGCG directly interacts with proteins and phospholipids in the plasma membrane and regulates signal transduction pathways, transcription factors, DNA methylation, mitochondrial function and autophagy to show many of its beneficial biological actions. EGCG induces apoptosis in several human cancer cell lines including breast, prostate, lungs, ovaries and liver. In this presentation, the beneficial effects of CAPE and EGCG on MCF-7 and MDA 231 breast cancer cell lines will be discussed.
Email: sevincinan@yahoo.com