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Food Science and Human Wellness 2012, 1(1): 1-13 https://doi.org/10.1016/j.fshw.2012.12.001
Research Article | Issue | Published: 11 December 2012

Phytochemicals in diets for breast cancer prevention: The importance of resveratrol and ursolic acid

Show Author's Information Rahul Venugopala,  Rui Hai Liua,b( )
Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
Institute of Comparative and Environmental Toxicology, Stocking Hall, Cornell University, Ithaca, NY 14853, USA

Peer review under responsibility of Beijing Academy of Food Sciences.

Keywords:
Cancer, Resveratrol, Phytochemicals, Ursolic acid, Diet and cancer
Cite this article:
Venugopal R, Liu RH. Phytochemicals in diets for breast cancer prevention: The importance of resveratrol and ursolic acid. Food Science and Human Wellness, 2012, 1(1): 1-13. https://doi.org/10.1016/j.fshw.2012.12.001
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Abstract Full text About this article

Breast cancer is the second leading cause of death from cancer in women in the United States. A growing emphasis is being placed on alternative medicine and dietary approaches toward prevention of potential diseases. Phytochemicals are bioactive compounds that are naturally present in foods that, when acting in synergy, bestow potential anti-cancer properties. Resveratrol, a phytoalexin, and ursolic acid, a pentacyclic triterpenoid, are two bioactive compounds that are at the forefront in scientific research. Previous animal studies have documented the anti-cancer properties of resveratrol on breast cancer cells and research groups have recently been able to identify the anti-cancer, anti-inflammatory and induction of apoptosis properties of resveratrol along with the signal transduction pathways that the compound affects. Ursolic acid has been cast into the limelight with the recent discovery documenting its anti-inflammation and anti-cancer activities by targeting signal pathways, especially in the prevention of breast cancer.


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About this article

Phytochemicals in diets for breast cancer prevention: The importance of resveratrol and ursolic acid

Show Author's information Rahul Venugopala, Rui Hai Liua,b( )
Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
Institute of Comparative and Environmental Toxicology, Stocking Hall, Cornell University, Ithaca, NY 14853, USA

Peer review under responsibility of Beijing Academy of Food Sciences.

Abstract

Breast cancer is the second leading cause of death from cancer in women in the United States. A growing emphasis is being placed on alternative medicine and dietary approaches toward prevention of potential diseases. Phytochemicals are bioactive compounds that are naturally present in foods that, when acting in synergy, bestow potential anti-cancer properties. Resveratrol, a phytoalexin, and ursolic acid, a pentacyclic triterpenoid, are two bioactive compounds that are at the forefront in scientific research. Previous animal studies have documented the anti-cancer properties of resveratrol on breast cancer cells and research groups have recently been able to identify the anti-cancer, anti-inflammatory and induction of apoptosis properties of resveratrol along with the signal transduction pathways that the compound affects. Ursolic acid has been cast into the limelight with the recent discovery documenting its anti-inflammation and anti-cancer activities by targeting signal pathways, especially in the prevention of breast cancer.

Keywords: Cancer, Resveratrol, Phytochemicals, Ursolic acid, Diet and cancer

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Publication history
Copyright

Publication history

Received: 20 August 2012
Revised: 25 August 2012
Accepted: 30 August 2012
Published: 11 December 2012
Issue date: December 2012

Copyright

© 2012 Beijing Academy of Food Sciences.
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