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Anticancer Properties of Psidium guajava - a Mini-Review  

Correa, Mariana Goncalves (Food and Nutrition Master Program, Nutritional Biochemistry Core)
Couto, Jessica Soldani (Laboratory of Functional Food and Biotecnhology, Federal University of Rio de Janeiro State)
Teodoro, Anderson Junger (Food and Nutrition Master Program, Nutritional Biochemistry Core)
Publication Information
Asian Pacific Journal of Cancer Prevention / v.17, no.9, 2016 , pp. 4199-4204 More about this Journal
Abstract
Cancer is a complex disease caused by a progressive accumulation of multiple genetic mutations. Consumption of fruits is associated with lower risk of several cancers, which is mainly associated to their phytochemical content. The use of functional foods and chemopreventive compounds seems to contribute in this process, acting by mechanisms of antioxidant, anti-inflammatory, anti-angiogenic and hormonal. The Psidium Guajava has high potential functional related to pigments who are involved in the process of cancer prevention by having antioxidant activity. The aim of the present review is to expose some chemical compounds from P. Guajava fractions and their association with anti-carcinogenic function. The evidences supports the theory of anticancer properties of P. Guajava, although the mechanisms are still not fully elucidated, but may include scavenging free radicals, regulation of gene expression, modulation of cellular signalling pathways including those involved in DNA damage repair, cell proliferation and apoptosis.
Keywords
Psidium guajava; cancer; antioxidants; bioactive compound; functional foods;
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