Anticancer properties
of food-based molecules

According to a number of epidemiological studies, high consumption of plant-based foods decreases the risk of cancer because they contain high concentrations of chemopreventive phytochemicals such as polyphenols. These compounds interfere with processes involved in cancer progression, including tumor cell growth, and survival, metastasis, and angiogenesis.

A key focus of our research is to characterize the antitumor and antiangiogenic potential of several molecules naturally present in food that we ingest daily. To date, we have identified four main families of food-based molecules presenting significant cancer-fighting potential:

CATECHIN

IN GREEN TEA

SULFORAPHANE

IN CRUCIFERS SUCH AS BROCCOLI

ELLAGIC ACID

IN STRAWBERRIES AND RASPBERRIES

ANTHOCYANIDINS

IN BLUEBERRIES

ANTICANCER ACTIVITY

However, recent studies have also shown that molecules present in many other plants demonstrate strong anticancer activity. For example, when comparing the anticancer potential of several commonly consumed vegetables in Quebec, we discovered that the Allium family (garlic, onions, leek) as well as crucifers (cauliflower, cabbage, etc.) significantly inhibit the growth of cancer cells derived from various types of tumors. Similarly, we also observed the tremendous anticancer potential of many berries on a number of very aggressive cancer cell lines. Furthermore, herbs such as parsley and thyme also contain high concentrations of cancer-preventing molecules that interfere with the recruitment of smooth muscle cells involved in the stabilization of new tumor blood vessels. Flavonols, which are found in abundant quantity in many fruits and vegetables, also exhibit anticancer properties. Finally, we observed that curcumin (the principal pigment of turmeric) inhibits tumor growth and angiogenesis in glioblastoma xenografts.

ANTI-INFLAMMATORY PROPERTIES

We also examined the relationship between chronic inflammation and the development of certain cancers. Our studies have shown that some polyphenols inhibit tumour angiogenesis and the invasion mechanism of tumour cells, both of which are induced by IL-6, a proinflammatory cytokine. We also reported the effect of lupeol (a compound found in mangoes, olives and figs), resveratrol (found in red wine, grapes and blackberries), luteolin (found in green peppers, parsley, celery, thyme, broccoli and cabbage) on inflammation biomarkers in brain tumors.

PROTECTIVE EFFECT

Science discovered years ago that the eating habits of people living around the Mediterranean Sea had a positive impact on health, including the prevention of cardiovascular diseases and several types of cancer. Although the molecular mechanisms involved in the protective effect of the Mediterranean diet remain largely unknown, many studies suggest that the omnipresence of olive oil plays an essential part in its protective effect. In addition to its monounsaturated fatty acid content, olive oil also incorporates several powerful antioxidant phenolic compounds that are not found in other vegetable oils. We recently demonstrated that polyphenols and fatty acids found in extra virgin olive oil have antiangiogenic properties.

Together, these results highlight the anticancer properties of food-based compounds and clearly substantiate their influence as prophylactic and therapeutic agents.

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RESEARCH FOCUSES