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Polyphenolics from red wine in cance...

Talcott, Susanne U.

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Polyphenolics from red wine in cancer prevention: Influence on apoptosis in human leukemia cells and antioxidant effects in human subjects.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Polyphenolics from red wine in cancer prevention: Influence on apoptosis in human leukemia cells and antioxidant effects in human subjects./
Author:	Talcott, Susanne U.
Description:	149 p.
Notes:	Source: Dissertation Abstracts International, Volume: 65-08, Section: B, page: 3955.
Contained By:	Dissertation Abstracts International65-08B.
Subject:	Health Sciences, Nutrition. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3146261
ISBN:	0496041541

Polyphenolics from red wine in cancer prevention: Influence on apoptosis in human leukemia cells and antioxidant effects in human subjects.
Talcott, Susanne U.

Polyphenolics from red wine in cancer prevention: Influence on apoptosis in human leukemia cells and antioxidant effects in human subjects. - 149 p.

Source: Dissertation Abstracts International, Volume: 65-08, Section: B, page: 3955.

Thesis (Ph.D.)--University of Florida, 2004.

The cancer-preventive potential of fruits and vegetables is currently an area of increasing interest. This work focuses on the pro-apoptotic and antioxidant effects of muscadine wine and juice and red cabernet sauvignon wine in cell culture and in a human clinical study.

ISBN: 0496041541Subjects--Topical Terms:

1017801
Health Sciences, Nutrition.

Polyphenolics from red wine in cancer prevention: Influence on apoptosis in human leukemia cells and antioxidant effects in human subjects.
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035 $a (UnM)AAI3146261
035 $a AAI3146261
040 $a UnM $c UnM
100 1 $a Talcott, Susanne U. $3 1931602
245 1 0 $a Polyphenolics from red wine in cancer prevention: Influence on apoptosis in human leukemia cells and antioxidant effects in human subjects.
300 $a 149 p.
500 $a Source: Dissertation Abstracts International, Volume: 65-08, Section: B, page: 3955.
500 $a Chair: Susan S. Percival.
502 $a Thesis (Ph.D.)--University of Florida, 2004.
520 $a The cancer-preventive potential of fruits and vegetables is currently an area of increasing interest. This work focuses on the pro-apoptotic and antioxidant effects of muscadine wine and juice and red cabernet sauvignon wine in cell culture and in a human clinical study.
520 $a The anti-cancer effects of red muscadine wine and its compounds were compared to those of red cabernet sauvignon wine. Additionally, intracellular mechanisms of the cancer-preventive effects of single compounds, combinations of compounds, and extracts were investigated. The pro-apoptotic effects of resveratrol, quercetin and ellagic acid, polyphenols present in red muscadine wine, and hydrolyzed and non-hydrolyzed extracts from both wines were determined in a cell culture model of human MOLT-4 leukemia cells. The cancer-preventive effects of the short-term consumption of red muscadine and cabernet sauvignon wine were determined in a human study.
520 $a Results show that quercetin and ellagic acid interact synergistically in the induction of apoptosis in MOLT-4 cells, based on a potentiating effect of ellagic acid with quercetin in the induction of mitogen-activated protein kinases (MAPK) and apoptosis-regulating proteins p53 and p21waf1/cip1 . Resveratrol also interacted synergistically with quercetin and ellagic acid in the induction of apoptosis. Hydrolyzed and non-hydrolyzed extracts prepared from both wines demonstrated a biphasic, concentration-dependent induction of apoptosis in MOLT-4 cells. In the human study, subjects received a single dose of a moderate amount of red muscadine wine, cabernet sauvignon wine, red muscadine juice or an ethanol control beverage. Results demonstrated that hydrogen peroxide-induced DNA damage and generation of reactive oxygen species and etoposide-induced apoptosis in peripheral mononuclear cells were reduced after the consumption of the wines and juice.
520 $a Overall, the wines, as well as their extracts and single compounds, demonstrated a cancer-preventive potential through the induction of apoptosis in human leukemia cells and the protective effects on human blood cells after short-term consumption. Results gained from these studies will contribute to the increasing knowledge regarding the cancer preventive effects of red wines and the underlying mechanisms.
590 $a School code: 0070.
650 4 $a Health Sciences, Nutrition. $3 1017801
650 4 $a Health Sciences, Oncology. $3 1018566
690 $a 0570
690 $a 0992
710 2 0 $a University of Florida. $3 718949
773 0 $t Dissertation Abstracts International $g 65-08B.
790 1 0 $a Percival, Susan S., $e advisor
790 $a 0070
791 $a Ph.D.
792 $a 2004
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3146261