APIGENIN – ANTIMUTAGENIC EFFECTS AND CANCER PREVENTION

Zdeňka Navrátilová¹, Jiří Patočka^2
1Přírodovědecká fakulta Univerzity Karlovy v Praze, katedra botaniky; ²Jihočeská univerzita v Českých Budějovicích, Zdravotně sociální fakulta, katedra radiologie a toxikologie

Korespondenční autor: Zdeňka Navrátilová (navratil@natur.cuni.cz)

ISSN 1804-7858 (On-line)

Full verze:

Submitted:12. 3. 2012
Accepted: 29. 5. 2012
Published online: 29. 6. 2012

Summary

Cancer is one of main causes of endangering the human life, which is every year documented by about seven million deaths worldwide. The occurrence of cancer is, however, dramatically different in different regions and populations, particularly between developing and developed countries. Epidemiological findings indicate that the occurrence of cancer is affected by many environmental factors including the food and that diseases can be prevented to a considerable extent. Approaches to the cancer prevention include two overlapping strategies: chemoprevention or prevention of cancer by diet. Chemoprevention is focused on prevention or disruption of the initiating stage of carcinogenesis or discontinuation of the carcinogenesis progression with the help of natural food components or by administering pharmacologically effective substances. The cancer prevention with food may be particularly achieved by essential enhancement of the intake of the fruits and vegetables. A considerable attention was paid to the identification of plant substances in the food, which could be used as suitable chemoprotectants. One of these natural substances searching for their successful use is a flavone apigenin. This substance is comprised in considerable amounts in usual fruits and vegetables, including parsley, onion, orange, tea, chamomile, wheat germs and some types of spices. Apigenin was demonstrated to have considerable anti-inflammatory, anti-oxidative and anti-cancer effects. Over recent years, a considerable progress was achieved in the study of biological effects of apigenin at cellular and molecular levels. The work presented here deals with chemoprotective effects of apigenin at an organ-specific level and evaluates its restriction and potential for the development of a new medicine for the cancer prevention.

Keywords: flavonoids – apigenin – cancer prevention – chemoprevention – food

Souhrn

Rakovina je jednou z hlavních příčin ohrožení života, což dokládá každým rokem přibližně 7 milionů úmrtí na celém světě. Výskyt rakoviny je však dramaticky odlišný v různých regionech a v různých populacích, zvláště mezi rozvojovými a rozvinutými zeměmi. Epidemiologické nálezy ukazují, že výskyt rakoviny je ovlivněn mnoha faktory životního prostředí včetně stravy a že nemoci lze do značné míry předcházet. Přístupy k prevenci rakoviny zahrnují dvě překrývající se strategie: chemoprevence nebo prevence rakoviny dietou. Chemoprevence se zaměřuje na prevenci či narušení zahajovací fáze karcinogeneze nebo zastavení progrese karcinogeneze pomocí přirozeně se vyskytujících složek potravy nebo podávání farmakologicky účinné látky. Prevence rakoviny pomocí stravy může být dosaženo zejména podstatným zvýšením spotřeby ovoce a zeleniny. Značná pozornost byla věnována identifikaci rostlinných látek ve stravě, které by mohly být využity jako vhodná chemoprotektiva. Jednou z těchto přirozeně se vyskytujících látek, která hledá uplatnění, je flavon apigenin. Tato sloučenina je ve značném množství přítomná v běžném ovoci a zelenině, včetně petržele, cibule, pomerančů, čaje, heřmánku, pšeničných klíčků a některých druhů koření. Bylo prokázáno, že apigenin má významné protizánětlivé, antioxidační a protinádorové účinky. V posledních několika letech došlo k významnému pokroku při studiu biologických účinků apigeninu na buněčné a molekulární úrovni. Tato práce se zabývá chemoprotektivními účinky apigeninu na orgánově specifické úrovni a hodnotí jeho omezení a jeho potenciál pro vývoj nového léčiva pro prevenci rakoviny.

Klíčová slova: flavonoidy – apigenin – prevence rakoviny – chemoprevence – strava

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