Antocyjany w chemoprewencji nowotworu jelita grubego¹⁾

*Anna Olejnik, Joanna Tomczyk, Katarzyna Kowalska, Włodzimierz Grajek

Summary
Anthocyanins are naturally occurring polyphenolic compounds that give the intense red-blue color to many fruits and vegetables, such as berries, red grapes, black carrot, purple corn and red cabbages. Based on food composition data, they occur in the diet at relatively high concentrations, although the range is from several milligrams to several hundred milligrams, depending on the nutrition customs. An enhanced intake of anthocyanins is now increasing because extracts with high anthocyanin contents are commercially available.
Recent studies indicated that anthocyanins have strong free radical scavenging and antioxidant activities, and exhibit anti-carcinogenic effects against multiple types of cancer including colon cancer. Mechanism of chemopreventive action has been reported to be associated with directly scavenging reactive oxygen species, increasing the oxygen-absorbing capacity of cells, stimulating the expression of phase II detoxification enzymes, inhibiting mutagenesis by environmental toxins and carcinogens, reducing cancerous cell proliferation by modulating signal transduction pathways, induction of apoptosis, inhibiting inflammatory proteins expression (COX-2, NF-kB and various interleukins), suppressing angiogenesis and metastasis, induction of cellular differentiation. However anti-cancer potential of anthocyanins depends on its chemical structure, bioavailability, pharmacokinetics and metabolism.
In this review, we summarized the developments on the anti-carcinogenic properties of anthocyanin-rich food or anthocyanins extracts in colon cancer cell cultures, in animal model tumor systems and in clinical trials and discussed perspectives of its application in colon cancer chemoprevention.

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