Breaking News
January 20, 2019 - New study takes first step toward treating endometriosis
January 20, 2019 - Researchers find how GREB1 gene promotes resistance to prostate cancer treatments
January 20, 2019 - Replacing Sitting Time With Activity Lowers Mortality Risk
January 20, 2019 - A simple, inexpensive intervention makes birth safer for moms and babies in parts of Africa
January 19, 2019 - New anti-inflammatory compound acts as ‘surge protector’ to reduce cancer growth
January 19, 2019 - Significant flaws found in recently released forensic software
January 19, 2019 - New Leash on Life? Staying Slim Keeps Pooches Happy, Healthy
January 19, 2019 - Men and women remember pain differently
January 19, 2019 - Rising air pollution linked with increased ER visits for breathing problems
January 19, 2019 - Study uses local data to model food consumption patterns among Seattle residents
January 19, 2019 - The brain’s cerebellum plays role in controlling reward and social behaviors, study shows
January 19, 2019 - Relationship between nurse work environment and patient safety
January 19, 2019 - Pioneering surgery restores movement to children paralyzed by acute flaccid myelitis
January 19, 2019 - Genetic variants linked with risk tolerance and risky behaviors
January 19, 2019 - New research provides better understanding of our early human ancestors
January 19, 2019 - First-ever tailored reporting guidance to improve patient care and outcomes
January 19, 2019 - 4.6 percent of Massachusetts residents have opioid use disorder
January 19, 2019 - New study suggests vital exhaustion as risk factor for dementia
January 19, 2019 - New antibiotic discovery heralds breakthrough in the fight against drug-resistant bacteria
January 19, 2019 - Ural Federal University scientists synthesize a group of multi-purpose fluorophores
January 19, 2019 - Researchers identify new therapeutic target in the fight against chronic liver diseases
January 19, 2019 - Preparation, characterization of Soyasapogenol B loaded onto functionalized MWCNTs
January 19, 2019 - FDA Approves Ontruzant (trastuzumab-dttb), a Biosimilar to Herceptin
January 19, 2019 - Tobacco use linked with higher use of opioids and sedatives
January 19, 2019 - Study delves deeper into developmental dyslexia
January 19, 2019 - Anti-vaccination movement one of the top health threats in 2019 says WHO
January 19, 2019 - Newly developed risk score more effective at identifying type 1 diabetes
January 19, 2019 - Highly effective protocol to prepare cannabis samples for THC/CBD analysis
January 19, 2019 - Prinston Pharmaceutical Inc. Issues Voluntary Nationwide Recall of Irbesartan and Irbesartan HCTZ Tablets Due to Detection of a Trace Amount of Unexpected Impurity, N-Nitrosodiethylamine (NDEA) in the Products
January 19, 2019 - How does solid stress from brain tumors cause neuronal loss, neurologic dysfunction?
January 19, 2019 - $14.7 million partnership to supercharge vaccine development
January 19, 2019 - Ian Fotheringham receives Charles Tennant Memorial Lecture award
January 19, 2019 - Brain vital signs detect neurophysiological impairments in players with concussions
January 19, 2019 - Lack of job and poor housing conditions increased likelihood of people attending A&E
January 19, 2019 - Novel targeted drug delivery system improves conventional cancer treatments
January 19, 2019 - Rutgers study finds gene responsible for spread of prostate cancer
January 19, 2019 - Complications Higher Than Expected for Invasive Lung Tests
January 19, 2019 - 3-D printed implant promotes nerve cell growth to treat spinal cord injury
January 19, 2019 - Automated texts lead to improved outcomes after total knee or hip replacement surgery
January 19, 2019 - Poor cardiorespiratory fitness could increase risk of future heart attack, finds new study
January 19, 2019 - Drinking soft drinks while exercising in hot weather may increase risk of kidney disease
January 19, 2019 - Formlabs 3D prints anatomical models
January 19, 2019 - Heart-Healthy Living Also Wards Off Type 2 Diabetes
January 19, 2019 - Teaching Kids to Be Smart About Social Media (for Parents)
January 19, 2019 - Metabolite produced by gut microbiota from pomegranates reduces inflammatory bowel disease
January 19, 2019 - Researchers examine how spray from showers and toilets expose us to disease causing bacteria
January 19, 2019 - Behavioral experiments confirm that additional neurons improve brain function
January 19, 2019 - New study compares performance of real-time infectious disease forecasting models
January 19, 2019 - Obesity can be risk factor for developing renal cell carcinoma, confirms study
January 19, 2019 - New regulation designs on cigarette packs direct smokers’ attention to health warnings
January 19, 2019 - QIAGEN receives first companion diagnostic approval in Japan
January 19, 2019 - Study explores role of Dunning-Kruger effect in anti-vaccine attitudes
January 19, 2019 - Newly identified subset of immune cells may be key to fighting chronic inflammation
January 19, 2019 - New immune response regulators discovered
January 18, 2019 - Poor blood oxygenation during sleep predicts chance of heart-related death
January 18, 2019 - First international consensus on the diagnosis and management of fibromuscular dysplasia
January 18, 2019 - Rapid resistance gene sequencing technology can hasten identification of antibiotic-resistant bacteria
January 18, 2019 - Researchers develop artificial enzymatic pathway for synthesizing isoprenoids in E. coli
January 18, 2019 - Scientists advise caution in immunotherapy research
January 18, 2019 - How children across the world develop language
January 18, 2019 - Columbia Medical Student Receives McDonogh Scholarship
January 18, 2019 - Secretive ‘Rebate Trap’ Keeps Generic Drugs For Diabetes And Other Ills Out Of Reach
January 18, 2019 - Plant based diet could be the best option for the planet says commission
January 18, 2019 - New conservation practice could reduce nitrogen from agricultural drainage, study shows
January 18, 2019 - UIC researchers receive $1.7 million NCI grant to study Southeast Asian fruit
January 18, 2019 - New study determines the fate of DNA derived from genetically modified food
January 18, 2019 - Scientists develop new gene therapy that prevents axon destruction in mice
January 18, 2019 - Study finds critically low HPV vaccination rates among younger adolescents in the U.S.
January 18, 2019 - Brain cells involved in memory play key role in reducing future eating behavior
January 18, 2019 - Risk for Conversion of MS Varies With Different Therapies
January 18, 2019 - Investigational cream may help patients with inflammatory skin disease
January 18, 2019 - Medical school news office receives six writing awards | News Center
January 18, 2019 - County By County, Researchers Link Opioid Deaths To Drugmakers’ Marketing
January 18, 2019 - Research reveals risk for developing more than one mental health disorder
January 18, 2019 - Scientists discover a dramatic pattern of bone growth in female mice
January 18, 2019 - Study finds link between lengthy periods of undisturbed maternal sleep and stillbirths
January 18, 2019 - New nuclear medicine method could improve detection of primary and metastatic melanoma
January 18, 2019 - Combination therapy shows high efficacy in treating people with leishmaniasis and HIV
January 18, 2019 - Health Tip: Don’t Ignore Changes in Skin Color
January 18, 2019 - Dietary Recommendations for Healthy Children
By-product of berry juice production could lower cancer risk

By-product of berry juice production could lower cancer risk

image_pdfDownload PDFimage_print

Group of scientists at Kaunas University of Technology (KTU), Lithuania are investigating the possibilities of using berry pomace to increase the safety of meat products and, probably, to mitigate their negative effects on human health. According to the hypothesis raised by the scientists, phytochemicals, i.e. the biologically active natural compounds found in berries, might mitigate the negative impact of additives used in meat products as well as naturally forming hazardous compounds during their processing, thus lowering the risk of cancer.

According to World Health Organization, consuming 50 g of processed meat a day (equivalent of two slices of bacon) increases the chance of developing colorectal cancer by 18%. WHO’s International Agency for Research on Cancer classifies processed meat in the same category as tobacco smoking and asbestos (Group 1, carcinogenic to humans). Processed meat refers to meat that has been transformed through salting, curing, fermentation, smoking, or other processes to enhance flavor or to improve preservation.

“Nitrites and nitrates, used in meat products for increasing its taste and shelf-life, in the process of digestion can become carcinogenic nitrosoamines. Another type of carcinogenic substances form when meat is heated at very high temperature”, says Professor Rimantas Venskutonis, Chief Researcher at Food Science and Technology Department, KTU, Lithuania.

Research group lead by Prof Venskutonis are investigating the properties of phytochemicals derived from berry pomace in order to obtain preliminary information if their usage might be considered for counteracting the damaging effects of hazardous compounds in meat products. After several years of work on the subject, the scientists from different countries have collected great body of scientific evidence on the beneficial properties of bioactive ingredients found in berries – they are strong antioxidants, capable of subduing inflammatory processes in the organism, they can help diminish the risk of cardiovascular diseases and even destroy cancer cells.

“There is sufficient scientific evidence, both from our research and from that of our colleagues in other institutions, that some of the active substances found in berries could inhibit the process of carcinogenic substances formation in meat during heating. Moreover, once these substances are present in human organism, they can activate certain defense mechanisms, detoxification systems and in such a way they might reduce the risk associated with the consumption of processed meat”, says Prof Venskutonis.

The research project, which concentrates on the impact of berry-derived phytochemicals on meat products has two main goals. The first goal, according to Prof Venskutonis, is a technological one – to prove that substances, extracted from berry pomace can be used in meat products as natural additives. As some of them are strong antioxidants, have antimicrobial properties and other useful properties, these naturally active ingredients can be used for increasing shelf-life of meat products, and improving their colour and other quality characteristics. The second, and more complicated goal is to prove the actual benefits the phytochemicals have on human health. In order to step forward in this direction, the KTU researchers will collaborate with the Lithuanian University of Health Sciences.

At the moment, the first stage of the project, the bio-refining process during which bio-chemically active products from berry pomace are being recovered, is completed.

“We have scientific proof that berry-derived active substances can inhibit the growth of pathogenic bacteria and negative oxidation processes in meat products. Therefore, we can recommend using them instead of artificial additives in order to improve shelf-life and quality of meat products. However, in order to scientifically prove the potential health benefits of phytochemicals derived from berry pomace in diminishing the risk of cancer more research needs to be done. We will take the first step into this direction by undertaking the research with our colleagues from biomedical sciences and observing the impact phytochemicals have on cancer cells in vitro. This stage of the project will start shortly”, says Prof Venskutonis.

Prof Venskutonis emphasizes that the research group is using green chemistry methods in the bio-refinery process, during which several types of products are extracted from berry pomace. First, lipophilic substances, or, simply, oil is extracted, then, using other solvents, polar substances containing most antioxidants are obtained, and finally, during enzyme assisted extraction dietary fiber-rich ingredients are being made. In the process only food and environmentally friendly solvents such as water and ethanol, and methods such as supercritical carbon dioxide extraction are being used.

“We are working with zero waste concept in mind – in our research we are using berry pomace which is a by-product of juice production usually discarded as waste. The bio-refining technology developed by us allows to process berry pomace without any losses: their seed oil is of high value because it is rich in vitamin E, polyunsaturated fatty acids and other valuable compounds, while the beneficial effects of natural antioxidants and dietary fiber on human health is proved by many studies. Many of these functional ingredients can be used in food, cosmetics and even pharmaceutic industry”, says Prof Venskutonis.

In the research the pomace of most locally growing berries are being used. Some of them, such as raspberries, blueberries, cranberries, black chokeberries are more common, and some, such as snowball tree berries – less widely consumed and therefore under-investigated.

Source:

https://en.ktu.edu/news/berry-juice-processing-by-products-could-reduce-the-risk-of-cancer/

Tagged with:

About author

Related Articles