Examining the Relationship between Purple Pigmented Fruits and Vegetables and Cancer
Year 2022, Issue: 41, 485 - 491, 30.11.2022
Rahel ÖNEÇ AYDIN
Sabiha Zeynep Aydenk KÖSEOĞLU
https://doi.org/10.31590/ejosat.1114648
Abstract
Cancer is defined as one of the important diseases with a high cause of death worldwide. Vegetables and fruits contain beneficial nutrients such as vitamins, minerals, folates, dietary fibers and various natural bioactive compounds. Thanks to these, it is seen that the pathological processes of many cancers are prevented and cancer-related deaths are reduced. Specifically, vegetables and fruits have an anti-cancer effect. The reason for this is the natural bioactive compounds it contains. It has been determined that many bioactive compounds have very specific colors with pigments. It is seen that their effects on the human body vary depending on their colors. When red pigmented foods were examined, it was revealed that they had beneficial effects and their anti-tumor, anti-inflammatory and antioxidative properties were examined. Most of the anti-cancer effects of bioactive compounds found in red pigmented foods appear to be due to the suppression of cancer cell invasion and metastasis, as well as the induction of apoptosis and cell cycle arrest. In this review; The relationship between fruits containing red-purple pigment and cancer is being examined.
Keywords: Cancer, Purple and red pigment, bioactive compound