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Bioactive Components from Dietary Sources

Priya, Pai (2010) Bioactive Components from Dietary Sources. [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 is multi- step mediated multi- mechanistic complex, devastating diseases. Oxidative stress induced reactive oxygen species and are responsible for the ignition of the caner 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 antioxidants are being explored as anti- carcinogens, they offer little protection. Antioxidants are important to neutralize the oxidative stress created both in normal and cancer cells during active cancer. Oxidative stress in ulcer initiated in gastric-parietal cell, up regulates the H+K+ ATPase level, which in turn dumps H+ into the lumen of the stomach resulting in acidity. In the current study, we address nutraceutical properties from selected dietary sources such as Potato (Solanum tuberosum), Grapes (Vitis vinifera) and Ginger (Zingiber officinale) individually as well as in different combinations. Since oxidative stress have been shown to be involved at all steps of cancer and ulcers such as DNA damage/ cellular damage, metastasis, invasion, gastric damage and mucosal imbalance.
Uncontrolled Keywords: Plants; bioactive compounds; nutraceutical properties
Subjects: 500 Natural Sciences and Mathematics > 10 Plants
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Sep 2010 04:42
Last Modified: 28 Dec 2011 10:17
URI: http://ir.cftri.com/id/eprint/9641

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