Identification and Cancer Therapeutic Properties of Microfloral Anthocyanin Metabolites

Sarah C. Forester, Patricia Oteiza, Andrew L. Waterhouse

Research output: Contribution to journalArticle

1 Scopus citations

Abstract

Colon cancer is very common, but those who consume anthocyanins, common red pigments in wine, grapes and other fruits, appear to have lower rates of colon cancer. We investigated the fate of grape anthocyanins in the colon by using a pig model of the lower intestine and observed the rapid conversion to three simple phenols. These were studied, along with metabolites reported by others, for their effect on cell proliferation and apoptosis, and we observed promising results; cell proliferation was suppressed and apoptosis enhanced. Thus, these metabolites are promising anti-cancer agents and the effect of anthocyanins on colon cancer appears to be mediated by these bacterial metabolites.

Original languageEnglish (US)
Pages (from-to)171-174
Number of pages4
JournalJournal of Wine Research
Volume22
Issue number2
DOIs
StatePublished - Jul 2011

ASJC Scopus subject areas

  • Food Science
  • Horticulture

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