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Anthocyanins and Cancer Prevention

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Book cover Natural Products for Cancer Chemoprevention

Abstract

Anthocyanins are a class of water-soluble flavonoids, which give the intense color to many fruits and vegetables, such as blueberries and red cabbages. Recent studies have shown that anthocyanins have a range of pharmacological properties, such as prevention of cardiovascular disease, improvement of visual functions, obesity control, and anticancer activity. Their potential anticancer effects are reported to be based on a wide variety of biological activities including anti-oxidative stress; anti-inflammation; anti-mutagenesis; induction of differentiation; inhibition of proliferation; cell cycle arrest and apoptosis; anti-invasion; anti-metastasis; anti-angiogenesis and sensitizing cancer cells to chemotherapy. This chapter summarizes the latest developments on the anticancer activities of anthocyanins and anthocyanin-rich extracts in cell culture models, animal cancer models and some clinical trials. Their chemical structures, molecular mechanisms of action in cancer prevention, and in vivo pharmacokinetics-pharmacodynamics (PK-PD) properties will also be discussed.

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Acknowledgements

We thank all members of Professor Ah-Ng Tony Kong’s lab for helpful discussions and preparation of this chapter. This work was supported in part by Institutional Funds and NIH R01 AT007065 and R01AT009152 from National Center for Complementary and Integrative Health (NCCIH), and Office of Dietary Supplements (ODS), and R01 CA200129, from the National Cancer Institute to Dr. Ah-Ng Tony Kong.

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  1. Rasika Hudlikar and Renyi Wu contributed equally to this work.

Authors and Affiliations

  1. Center for Phytochemicals Epigenome Studies, Department of Pharmaceutics, Ernest Mario School of Pharmacy, Rutgers, The State University of New Jersey, Piscataway, NJ, USA

    Rasika Hudlikar, Renyi Wu, David Cheng, Dina Hsiao-Chen Kuo, Lujing Wang, Rebecca Peter, Ran Yin, Shanyi Li & Ah-Ng Kong

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  1. Rasika Hudlikar
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  9. Ah-Ng Kong
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Correspondence to Ah-Ng Kong .

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  1. Arnold & Marie Schwartz College of Pharmacy and Health Sciences, Long Island University, Brooklyn, NY, USA

    John M. Pezzuto

  2. Department of Science, Systems & Models, Roskilde University, Roskilde, Denmark

    Ole Vang

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Hudlikar, R. et al. (2020). Anthocyanins and Cancer Prevention. In: Pezzuto, J., Vang, O. (eds) Natural Products for Cancer Chemoprevention. Springer, Cham. https://doi.org/10.1007/978-3-030-39855-2_11

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