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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
06/10/2022 |
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Data da última atualização: |
10/10/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SOUZA, P. G. DE; ROSENTHAL, A.; AYRES, E. M. M.; TEODORO, A. J. |
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Afiliação: |
PÂMELA GOMES DE SOUZA, UFRJ; AMAURI ROSENTHAL, CTAA; ELLEN MAYRA MENEZES AYRES, UFRJ; ANDERSON JUNGER TEODORO, UFRJ. |
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Título: |
Potential Functional Food Products and Molecular Mechanisms of Portulaca Oleracea L. on Anticancer Activity: A Review. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Oxidative Medicine and Cellular Longevity, v. 9, p. 1-9, 2022. |
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Idioma: |
Inglês |
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Conteúdo: |
Portulaca oleracea Linn. (P. oleracea L.) has recently gained attention as a functional food due to the chemical composition of this plant regarding bioactive compounds. The special attention to the use of P. oleracea as an ingredient in functional food products is also due to the promotion of sustainable food. It is an unconventional food plant, and its consumption may contribute to preserving biodiversity due to its cultivation in a polyculture system. Food sovereignty may be achieved, among other strategies, with the consumption of unconventional food plants that are more resistant in nature and easily cultivated in small places. P. oleracea grows spontaneously and may be found in streets and sidewalks, or it may be cultivated with seeds and cuttings propagation. The culinary versatility of P. oleracea opens up opportunities to explore the development of sustainable, functional food products. This mini-review shows that functional food products developed from P. oleracea are already available at the research level, but it is expected that more scientific literature focusing on the development of P. oleracea functional products with proven anticancer activities may be released in the near future. Polysaccharides, some phenolic compounds, alkaloids, and cerebrosides are associated with the inhibition and prevention of carcinogenesis through in vitro and in vivo investigations. The anticancer activities of P. oleracea, its bioactive compounds, and the involved molecular mechanisms have been reported in the literature. The importance of further elucidating the cancer inhibition mechanisms is in the interest of forthcoming applications in the development of food products with anticancer properties for implementation in the human diet. MenosPortulaca oleracea Linn. (P. oleracea L.) has recently gained attention as a functional food due to the chemical composition of this plant regarding bioactive compounds. The special attention to the use of P. oleracea as an ingredient in functional food products is also due to the promotion of sustainable food. It is an unconventional food plant, and its consumption may contribute to preserving biodiversity due to its cultivation in a polyculture system. Food sovereignty may be achieved, among other strategies, with the consumption of unconventional food plants that are more resistant in nature and easily cultivated in small places. P. oleracea grows spontaneously and may be found in streets and sidewalks, or it may be cultivated with seeds and cuttings propagation. The culinary versatility of P. oleracea opens up opportunities to explore the development of sustainable, functional food products. This mini-review shows that functional food products developed from P. oleracea are already available at the research level, but it is expected that more scientific literature focusing on the development of P. oleracea functional products with proven anticancer activities may be released in the near future. Polysaccharides, some phenolic compounds, alkaloids, and cerebrosides are associated with the inhibition and prevention of carcinogenesis through in vitro and in vivo investigations. The anticancer activities of P. oleracea, its bioactive compounds, and the involved molecular mech... Mostrar Tudo |
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Thesagro: |
Portulaca Oleracea; Tecnologia de Alimento. |
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Thesaurus Nal: |
Food technology; Functional foods. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02423naa a2200205 a 4500
001 2147179
005 2022-10-10
008 2022 bl uuuu u00u1 u #d
100 1 $aSOUZA, P. G. DE
245 $aPotential Functional Food Products and Molecular Mechanisms of Portulaca Oleracea L. on Anticancer Activity$bA Review.$h[electronic resource]
260 $c2022
520 $aPortulaca oleracea Linn. (P. oleracea L.) has recently gained attention as a functional food due to the chemical composition of this plant regarding bioactive compounds. The special attention to the use of P. oleracea as an ingredient in functional food products is also due to the promotion of sustainable food. It is an unconventional food plant, and its consumption may contribute to preserving biodiversity due to its cultivation in a polyculture system. Food sovereignty may be achieved, among other strategies, with the consumption of unconventional food plants that are more resistant in nature and easily cultivated in small places. P. oleracea grows spontaneously and may be found in streets and sidewalks, or it may be cultivated with seeds and cuttings propagation. The culinary versatility of P. oleracea opens up opportunities to explore the development of sustainable, functional food products. This mini-review shows that functional food products developed from P. oleracea are already available at the research level, but it is expected that more scientific literature focusing on the development of P. oleracea functional products with proven anticancer activities may be released in the near future. Polysaccharides, some phenolic compounds, alkaloids, and cerebrosides are associated with the inhibition and prevention of carcinogenesis through in vitro and in vivo investigations. The anticancer activities of P. oleracea, its bioactive compounds, and the involved molecular mechanisms have been reported in the literature. The importance of further elucidating the cancer inhibition mechanisms is in the interest of forthcoming applications in the development of food products with anticancer properties for implementation in the human diet.
650 $aFood technology
650 $aFunctional foods
650 $aPortulaca Oleracea
650 $aTecnologia de Alimento
700 1 $aROSENTHAL, A.
700 1 $aAYRES, E. M. M.
700 1 $aTEODORO, A. J.
773 $tOxidative Medicine and Cellular Longevity$gv. 9, p. 1-9, 2022.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Registros recuperados : 378 | |
| 3. |  | ROSENTHAL, A. High pressure processing: Advances and trends In: CIGR INTERNATIONAL TECHNICAL SYMPOSIUM, 9., 2015, Auckland. Creating value from Bioresources Through Novel Technologies: proceedings... Auckland: Massey University, 2015. p. 31| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 6. | | ROSENTHAL, A. Suco de frutas por alta pressão. Coordenação: Luciana Leitão Mendes; Organização: Telmo Souza; Angela Furtado; Esdras Sundfeld. In: Construção de uma estratégia de comunicação dirigida para a divulgação de tecnologias da Embrapa Agroindústria de Alimentos. Rio de Janeiro: Embrapa Agroindústria de Alimentos, 2014. 1 CD-ROM, [37 min.], son., color.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 11. | | DELIZA, R.; ROSENTHAL, A. Inovação e o consumidor. In: ROSENTHAL, A. (Ed.). Tecnologia de alimentos e inovação: tendências e perspectivas. Brasília, DF: Embrapa Informação Tecnológica, 2008. cap. 6, p. 73-90.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 378 | |
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