Prevention of colon carcinogenesis by apple juice in vivo: Impact of juice constituents and obesity

✍ Scribed by Tatiana C. L. Koch; Karlis Briviba; Bernhard Watzl; Christine Fähndrich; Achim Bub; Gerhard Rechkemmer; Stephan W. Barth

• Publisher: John Wiley and Sons
• Year: 2009
• Tongue: English
• Weight: 491 KB
• Volume: 53
• Category: Article
• ISSN: 1613-4125
• DOI: 10.1002/mnfr.200800457

✦ Synopsis

Abstract

It is estimated that 75–85% of all chronic diseases are linked to lifestyle‐related and environmental factors. The development of colon cancer is positively associated with obesity and inversely associated with the intake of dietary fibre, fruit and vegetable. Apple juice is the most widely consumed fruit beverage in Germany. It contains a specific spectrum of polyphenols and other components that may reduce the risk of colon cancer. Epidemiologic studies suggest an inverse correlation between apple consumption and colon cancer risk, although the mechanisms for these observations are not clear. The present review summarizes the preventive potential of apple juices and different apple constituents on biomarkers related to colon carcinogenesis with special focus on the in vivo evidence and the cancer promoting condition of obesity. However, under the cancer promoting condition of obesity, apple juice did not show cancer‐preventive bioactivity. In our experiments a cancer‐preventive bioactivity of apple juice is lacking in rats under the cancer‐promoting condition of obesity. To further investigate, whether this lack of efficacy observed in obese rats might be representative for obese individuals human intervention studies on high risk groups such as obese or diabetic individuals are of interest and will be conducted.