Dietary Interventions in Gastrointestinal Diseases

Foods, Nutrients, and Dietary Supplements

Ronald Ross Watson, Victor R Preedy

• Publisher: Academic Press
• Year: 2019
• ISBN:
  9780128144695
• Topic: Biological Sciences
• Subtopic: Biology
• Index: Biological Sciences

Dietary Interventions in Gastrointestinal Diseases: Foods, Nutrients and Dietary Supplements provides valuable insights into the agents that affect metabolism and other health-related conditions in the gastrointestinal system. It provides nutritional treatment options for those suffering from gastrointestinal diseases including Crohn's Disease, Inflammatory Bowel Disease, Ulcerative Colitis and Allergies, among others. Information is presented on a variety of foods, including herbs, fruits, soy and olive oil, thus showing that changes in intake can change antioxidant and disease preventing non-nutrients and affect gastrointestinal health and/or disease promotion.

This book serves as a valuable resource for biomedical researchers who focus on identifying the causes of gastrointestinal diseases and food scientists targeting health-related product development.

• Provides information on agents that affect metabolism and other health-related conditions in the gastrointestinal tract
• Explores the impact of composition, including differences based on country of origin and processing techniques to highlight compositional differences and their effect on the gastrointestinal tract
• Addresses the most positive results from dietary interventions using bioactive foods to impact gastrointestinal diseases, including reduction of inflammation and improved function of organs

Section I

Background and Overview of Diet and GI Tract Health

Outline

Chapter 1. Plant Family, Carvacrol, and Putative Protection in Gastric Cancer

Chapter 2. The Physics of Fiber in the Gastrointestinal Tract: Laxation, Antidiarrheal, and Irritable Bowel Syndrome

Chapter 3. Dietary Interventions and Inflammatory Bowel Disease

Chapter 4. The Gastrointestinal System and Obesity

Chapter 5. Constipation: A Symptom of Chronic Food Intolerance?

Chapter 6. Food, Nutrients, and Dietary Supplements in Management of Disorders of Gut–Brain Interaction, Formerly Functional Gastrointestinal Disorders

Chapter 7. Vitamin D and Quality of Life of Patients With Irritable Bowel Syndrome

Chapter 1

Plant Family, Carvacrol, and Putative Protection in Gastric Cancer

Ayse Gunes Bayir¹, Huriye Senay Kiziltan², and Abdurrahim Kocyigit^{3 1}Department of Nutrition and Dietetics, Faculty of Health Sciences, Bezmialem Vakif University, Istanbul, Turkey ²Department of Radiation Oncology, Faculty of Medicine, Bezmialem Vakif University, Istanbul, Turkey ³Department of Medical Biochemistry, Faculty of Medicine, Bezmialem Vakif University, Istanbul, Turkey

Abstract

Gastric cancer (GC) is one of the most common cancer types of gastrointestinal system within the five most common causes of all cancers in the world. The etiology of GC is multifactorial, which includes dietary and nondietary factors. Also, a parallel relationship exists between Helicobacter pylori infection and GC. Additionally, it has been reported the absence of tumor suppressor genes in GC cases especially p53 gene. Although there are advances in diagnosis and treatment with effective drugs of GC, resistance to chemotherapy may be developed in patients. Therefore, it is important to take preventive and chemopreventive measures to ward of GC. Many studies on natural products have been performed to investigate the anticancer and chemopreventive effects of phytochemicals. They are classified as polyphenols, terpenoids, alkaloids, phytosterols, and organosulfur compounds. Polyphenolic compounds are generally known to exhibit antioxidant properties, while high doses of these substances have shown to play an important role in induction of apoptosis, suppression of cell proliferation, migration, and invasion of cancer cells. Carvacrol is a monoterpenic phenol, which is found in many aromatic plants from the family Lamiaceae. Some in vitro and in vivo studies revealed that carvacrol has the bioactivity actions. It has been reported that carvacrol has also antioxidant and prooxidant properties depending on its concentration. Carvacrol at lower concentrations has the property of an antioxidant that scavenges the free radicals namely reactive oxygen species (ROS) and so protects the cells against oxidative stress. Carvacrol at higher concentrations activates the production of ROS in cells, which may result in DNA damage, apoptosis, and cell death. Therefore, plants or their chemical compounds such as carvacrol seem to be a good candidate for GC prevention or chemoprevention.

Keywords

Carvacrol; Chemoprevention; Gastric cancer; Phytochemicals; Polyphenols

1. Plant Family and Phytochemicals

1.1. General Properties of Dietary Phytochemicals

Plant chemicals called as phytochemicals are more than 5000 bioactive nonnutrient compounds in plants, including fruits, vegetables, grains, and other plant foods.¹ These compounds in plants are the secondary metabolites within the functions in reproduction, growth, defense mechanisms against pathogens, the taste, smell, and color of plants. They have a role in oxidative stress metabolism, which is important for the development and prevention of a wide range of chronic diseases.² Therefore, plant foods containing phytochemicals may provide to reduce the risk of chronic diseases.

1.2. Classification of Phytochemicals

Phytochemicals are classified as polyphenols, terpenoids, alkaloids, phytosterols, and organosulfur compounds (Fig. 1.1). The most commonly found and studied phytochemical classes are the polyphenols.³ Until now 8000 polyphenolic compounds are identified, which have antioxidant and prooxidant activities depending on their doses.⁴ Polyphenols at higher doses have shown to play an important role in induction of apoptosis, suppression of cell proliferation, migration, and invasion of cancer cells, whereas their lower doses scavenge the free radicals in cells. Chemical structure of polyphenols demonstrates one or more aromatic rings with one or more hydroxyl groups.⁵ They have been classified according to their chemical structure as phenolic acids, flavonoids, stilbenes, and isoflavones.

1.3. Mechanisms of Phytochemicals in Cancer Chemoprevention

The use of many dietary agents, medicinal plants, and their phytochemicals as specific natural or synthetic chemical compounds in cancer prevention gained importance over the past few years.⁶ However, the cancer preventive effect of these compounds should be tested in in vitro and in vivo before their investigations in clinical studies. Therefore, the mechanism of chemoprevention in cancer encompasses to prevent, suppress, or reverse all of the cancer stages that involve initiation, promotion, and progression.⁷ Chemopreventive agents are classified into blocking and suppressing agents.⁸ Phytochemicals can play a role as blocking or suppressing agents in different stages of cancer (Fig. 1.2). On the other hand, some phytochemicals can interact as both blocking and suppressing agents in carcinogenesis. Blocking agents can block or reverse the initiation stage of cancerogenesis and inhibit the reach of procarcinogens into the target cells, the metabolic activation of the procarcinogens, or their, subsequently, interaction with macromolecules such as DNA, RNA, lipids, and proteins. Suppressing agents inhibit the malignant transformation of initiated cells in either the promotion or the progression stages of cancerogenesis. Both agents affect the cancerogenesis at the molecular and cellular levels, which includ...

Table of contents

• Cover image
• Title page
• Table of Contents
• Copyright
• List of Contributors
• Biography
• Acknowledgments
• Section I. Background and Overview of Diet and GI Tract Health
• Section II. Nutrition and GI Tract
• Section III. Probiotics, Prebiotics, Symbiotics in Intestinal Functions
• Section IV. Microbes and GI Tract
• Section V. Foods and Macro Dietary Materials in GI Function
• Index