Synergistic Combinations of Curcumin, Sulforaphane, and Dihydrocaffeic Acid against Human Colon Cancer Cells.

Nutraceutical combinations that act synergistically could be a powerful solution against colon cancer, which is the second deadliest malignancy worldwide. In this study, curcumin (C), sulforaphane (S), and dihydrocaffeic acid (D, a chlorogenic acid metabolite) were evaluated, individually and in different combinations, over the viability of HT-29 and Caco-2 colon cancer cells, and compared against healthy fetal human colon (FHC) cells. The cytotoxic concentrations to kill 50%, 75%, and 90% of the cells (CC50, CC75, and CC90) were obtained, using the MTS assay. Synergistic, additive, and antagonistic effects were determined by using the combination index (CI) method. The 1:1 combination of S and D exerted synergistic effects against HT-29 at 90% cytotoxicity level (doses 90:90 µM), whereas CD(1:4) was synergistic at all cytotoxicity levels (9:36-34:136 µM) and CD(9:2) at 90% (108:24 µM) against Caco-2 cells. SD(1:1) was significantly more cytotoxic for cancer cells than healthy cells, while CD(1:4) and CD(9:2) were similarly or more cytotoxic for healthy cells. Therefore, the SD(1:1) combination was chosen as the best. A model explaining SD(1:1) synergy is proposed. SD(1:1) can be used as a basis to develop advanced food products for the prevention/co-treatment of colon cancer.

Postharvest Wounding Stress in Horticultural Crops as a Tool for Designing Novel Functional Foods and Beverages with Enhanced Nutraceutical Content: Carrot Juice as a Case Study.

Phenolic compounds have potential to prevent and treat chronic degenerative diseases (CDDs). A phenolic-rich carrot juice was produced by the application of wounding stress. The effects of wounding intensity, storage, peeling, blanching, filtration, and pasteurization over physicochemical, nutritional, nutraceutical, and sensory properties of carrot juice were evaluated. Juices from unpeeled carrots had 7% to 40% more minerals, 0.46 to 1.6 less °Brix, and 1.16× more titratable acidity. The carrot juice with the highest phenolic content was obtained by cutting unpeeled carrots into slices, storing them (48 hr, 15 °C), and blanching them thereafter (80 °C, 6 min; stressed unpeeled carrot juice, SUCJ). SUCJ had 3,600% more chlorogenic acid, 195% more total phenolics, and similar carotenoid content than conventional carrot juice. Sensory evaluation of SUCJ was acceptable and willingness to pay increased by providing information about health benefits. SUCJ has potential as a functional beverage that could aid in the prevention and treatment of CDDs. PRACTICAL APPLICATION: Consumers are increasingly demanding foods and beverages that are healthier, natural, safe, and GMO-free. Abiotic stresses can enhance greatly the nutraceutical content of crops without the need of genetic engineering or dangerous chemicals. These crops could be used as raw materials to produce foods and beverages of higher nutraceutical quality. An easy-to-control abiotic stress is wounding stress, which consists of mechanically damaging the plant tissue (for example, cutting). We applied wounding stress to carrot to produce a phenolic-rich carrot juice. This juice could aid in the prevention or treatment of chronic degenerative diseases.

Using a Functional Carrot Powder Ingredient to Produce Sausages with High Levels of Nutraceuticals.

In this study, a functional carrot powder (FCP) ingredient was obtained by applying wounding stress to carrot (shredding and storing for 48 hr at 15 °C) prior to dehydration (60 °C) and milling. Likewise, FCP was incorporated into sausage formulations, which were further characterized. The application of wounding stress in carrots resulted in a FCP with higher fiber (30.1%) and chlorogenic acid (798.4%) content as compared with control carrot powder (CCP). Likewise, FCP showed higher water (19%) and oil (3.9%) absorption capacity as compared with CCP. Sausage formulation with 4% (w/w) of FCP was characterized, further evaluated during storage (42 days, 4 °C), and compared with a formulation added with 4% (w/w) CCP. FCP and CCP formulations increased fiber of sausages by 72.7%, and fortified them with carotenoids, providing 30% to 40% of vitamin A daily requirements per portion (62.5 g). FCP did not affect purge loss, and sausages contained 270% and 377% more total phenolics and chlorogenic acid content as compared with CCP sausages. FCP formulation presented adequate sensory acceptability and its carotenoid and phenolic content remained stable during storage. Results indicated that FCP could be used as an ingredient in sausage formulation to increase the content of nutraceuticals without affecting its shelf-life. PRACTICAL APPLICATION: Wounding stress (by shredding) was applied to carrots prior to dehydration and milling to obtain a carrot powder with higher fiber and phenolic compounds as compared with control carrot powder (CCP). FCP showed higher water and oil absorption capacity than CCP. FCP addition to sausage formulations at 4% didn't affect purge loss, and resulted in sausages with higher phenolic compounds and dietary fiber. Furthermore, FCP formulations presented adequate sensory acceptability and its carotenoid and phenolic content remained stable during storage. FCP could be used as an ingredient in sausage formulation to increase the content of nutraceuticals without affecting its shelf-life.

Chlorogenic Acid: Recent Advances on Its Dual Role as a Food Additive and a Nutraceutical against Metabolic Syndrome.

Chlorogenic acid (5-O-caffeoylquinic acid) is a phenolic compound from thehydroxycinnamic acid family. This polyphenol possesses many health-promoting properties, mostof them related to the treatment of metabolic syndrome, including anti-oxidant, anti-inflammatory,antilipidemic, antidiabetic, and antihypertensive activities. The first part of this review will discussthe role of chlorogenic acid as a nutraceutical for the prevention and treatment of metabolicsyndrome and associated disorders, including in vivo studies, clinical trials, and mechanisms ofaction. The second part of the review will be dealing with the role of chlorogenic acid as a foodadditive. Chlorogenic acid has shown antimicrobial activity against a wide range of organisms,including bacteria, yeasts, molds, viruses, and amoebas. These antimicrobial properties can beuseful for the food industry in its constant search for new and natural molecules for thepreservation of food products. In addition, chlorogenic acid has antioxidant activity, particularlyagainst lipid oxidation; protective properties against degradation of other bioactive compoundspresent in food, and prebiotic activity. The combination of these properties makes chlorogenic acidan excellent candidate for the formulation of dietary supplements and functional foods.