Identification and Cancer Therapeutic Properties of Microfloral Anthocyanin Metabolites
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.
Document Type: Research Article
Affiliations: 1: Department of Viticulture and Enology,University of California, Davis, USA 2: Department of Nutrition,University of California, Davis, USA
Publication date: 01 July 2011
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