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Pectin: A Bioactive Food Polysaccharide with Cancer Preventive Potential

2022Journal article Open access
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dc.contributor.authorEmran, Talha
dc.contributor.authorIslam, Fahadul
dc.contributor.authorMitra, Saikat
dc.contributor.authorPaul, Shyamjit
dc.contributor.authorNath, Nikhil
dc.contributor.authorKhan, Zidan
dc.contributor.authorDas, Rajib
dc.contributor.authorChandran, Deepak
dc.contributor.authorSharma, Rohit
dc.contributor.authorLima, Clara Mariana
dc.contributor.authorAwadh, Ahmed Abdullah Al
dc.contributor.authorAlmazni, Ibrahim Abdullah
dc.contributor.authorAlhasaniah, Abdulaziz Hassan
dc.contributor.authorGuiné, Raquel
dc.date.accessioned2022-11-11T11:45:25Z
dc.date.available2022-11-11T11:45:25Z
dc.date.issued2022
dc.description.abstractPectin is an acidic heteropolysaccharide found in the cell walls and the primary and middle lamella of land plants. To be authorized as a food additive, industrial pectins must meet strict guidelines set forth by the Food and Agricultural Organization and must contain at least 65% polygalacturonic acid to achieve the E440 level. Fruit pectin derived from oranges or apples is commonly used in the food industry to gel or thicken foods and to stabilize acid-based milk beverages. It is a naturally occurring component and can be ingested by dietary consumption of fruit and vegetables. Preventing long-term chronic diseases like diabetes and heart disease is an important role of dietary carbohydrates. Colon and breast cancer are among the diseases for which data suggest that modified pectin (MP), specifically modified citrus pectin (MCP), has beneficial effects on the development and spread of malignancies, in addition to its benefits as a soluble dietary fiber. Cellular and animal studies and human clinical trials have provided corroborating data. Although pectin has many diverse functional qualities, this review focuses on various modifications used to develop MP and its benefits for cancer prevention, bioavailability, clinical trials, and toxicity studies. This review concludes that pectin has anti-cancer characteristics that have been found to inhibit tumor development and proliferation in a wide variety of cancer cells. Nevertheless, further clinical and basic research is required to confirm the chemopreventive or therapeutic role of specific dietary carbohydrate molecules.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationEmran TB, Islam F, Mitra S, Paul S, Nath N, Khan Z, Das R, Chandran D, Sharma R, Lima CMG, Awadh AAA, Almazni IA, Alhasaniah AH, Guiné RPF. (2022) Pectin: A Bioactive Food Polysaccharide with Cancer Preventive Potential. Molecules, 27(21), 7405: 1-21pt_PT
dc.identifier.doi10.3390/molecules27217405pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/7368
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.subjectpectinpt_PT
dc.subjectmodified citrus pectinpt_PT
dc.subjectapoptosispt_PT
dc.subjectfood polysaccharidept_PT
dc.subjectcancerpt_PT
dc.titlePectin: A Bioactive Food Polysaccharide with Cancer Preventive Potentialpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue21pt_PT
oaire.citation.startPage7405pt_PT
oaire.citation.titleMoleculespt_PT
oaire.citation.volume27pt_PT
person.familyNamede Pinho Ferreira Guiné
person.givenNameRaquel
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.orcid0000-0003-0595-6805
person.identifier.scopus-author-id6603138390
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication.latestForDiscovery59580952-77cc-4e4e-ae90-527a8b994f9f

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