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A hypothesis for dietary components as blocking agents of chemical carcinogenesis: Plant phenolics and pyrrole pigments

Pages 58-70 | Published online: 04 Aug 2009

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Alma Vázquez-Durán, Guillermo Téllez-Isaías, Maricarmen Hernández-Rodríguez, René Miranda Ruvalcaba, Joel Martínez, María Inés Nicolás-Vázquez, Juan Manuel Aceves-Hernández & Abraham Méndez-Albores. (2022) The Ability of Chlorophyll to Trap Carcinogen Aflatoxin B1: A Theoretical Approach. International Journal of Molecular Sciences 23:11, pages 6068.
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Leah M. Munyendo, Daniel M. Njoroge, Eddy E. Owaga & Beatrice Mugendi. (2021) Coffee phytochemicals and post-harvest handling—A complex and delicate balance. Journal of Food Composition and Analysis 102, pages 103995.
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Narges Tajik, Mahboubeh Tajik, Isabelle Mack & Paul Enck. (2017) The potential effects of chlorogenic acid, the main phenolic components in coffee, on health: a comprehensive review of the literature. European Journal of Nutrition 56:7, pages 2215-2244.
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Christine Mölzer, Hedwig Huber, Andrea Steyrer, Gesa V. Ziesel, Marlies Wallner, Hung T. Hong, Joanne T. Blanchfield, Andrew C. Bulmer & Karl-Heinz Wagner. (2013) Bilirubin and Related Tetrapyrroles Inhibit Food-Borne Mutagenesis: A Mechanism for Antigenotoxic Action against a Model Epoxide. Journal of Natural Products 76:10, pages 1958-1965.
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Dhimant Desai, SubbaRao V. Madhunapantula, Krishnegowda Gowdahalli, Arati Sharma, Raghavendragowda Chandagaludoreswamy, Karam El-Bayoumy, Gavin P. Robertson & Shantu Amin. (2010) Synthesis and characterization of a novel iNOS/Akt inhibitor Se,Se′-1,4-phenylenebis(1,2-ethanediyl)bisisoselenourea (PBISe)—against colon cancer. Bioorganic & Medicinal Chemistry Letters 20:6, pages 2038-2043.
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