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Bioactive Compounds From Dietary Sources- Comparitive Evaluation

Shwetha, K.V. (2010) Bioactive Compounds From Dietary Sources- Comparitive Evaluation. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Cancer and ulcers are multi-step mediated multi-mechanistic complex, devastating disease. Oxidative sress induced reactive oxygen species are responsible for the initiation of the cancer and ulcers. Although cancer cells are initiated due to exposure to carcinogens, clinical manifestations at that level is negligible.However , due to several adaptational mechanisms of cancer cells and down regulation of immunoprotective function ; the physiological condition aggravates;the disease is manifested clearly leading to advanced cancer spread stage-metastasis. Although oxidants are being explored as anti carcinogens, they offer little protection . specific galectin mediated interaction play a key role in potentially inhibiting metastasis. Nevertheless antioxidants are important to neutralize the oxidative stress created both in normal and cancer cells during active cancer.oxidative stress in ulcer is initiated in gastric-parietal cell, up regulates the H+K+ ATPase level, which inturn dumps H+ into the lumen of the stomach resulting in acidity. In the current study therefore we address isolation and characterization of potential anticancer and antiulcer compounds from selected dietary sources such swallow roots and ginger, which are being used commonly for health benefits. We had shown previously form our laboratory that both antioxidants and polysaccharide fractions from dietary sources effective against chronic disease like cancer and ulcer.
Uncontrolled Keywords: pectic polysaccharides; Swallow root; Ginger; antimetastatic; ulcer preventive activity; Bioactive compounds
Subjects: 600 Technology > 08 Food technology > 20 Plant Food
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Jul 2010 07:36
Last Modified: 28 Dec 2011 10:16
URI: http://ir.cftri.com/id/eprint/9552

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