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Bioactive Compounds of Mediterranean Cooked Tomato Sauce (Sofrito) Modulate Intestinal Epithelial Cancer Cell Growth Through Oxidative Stress/Arachidonic Acid Cascade Regulation

Authors
  • Storniolo, Carolina E.1, 1
  • Sacanella, Ignasi1
  • Lamuela-Raventos, Rosa M.1, 1, 2
  • Moreno, Juan J.1, 1, 2
  • 1 University of Barcelona, Spain , (Spain)
  • 2 Instituto de Salud Carlos III, Spain , (Spain)
Type
Published Article
Journal
ACS Omega
Publisher
American Chemical Society (ACS)
Publication Date
Jul 09, 2020
Volume
5
Issue
28
Pages
17071–17077
Identifiers
DOI: 10.1021/acsomega.9b04329
PMID: 32715192
PMCID: PMC7376686
Source
PubMed Central
License
Unknown

Abstract

Mediterranean diet (MD) is associated with a low incidence of colorectal cancer, but the specific dietary constituents involved and mechanisms related to these beneficial effects are still sparse. Sofrito, a traditional MD preparation, is a mix of foods characteristics of MD such as tomato, onion, garlic, and extra virgin olive oil, which contains many bioactive phenolic compounds and carotenoids. The aim of the present study was to determine the action of these components of sofrito on reactive oxygen species and eicosanoid production as well as the cell growth/cell cycle in adenocarcinoma cell cultures. We observed that hydroxytyrosol, naringenin, naringenin glucuronide, and to a lesser extent lycopene and β-carotene modulate these events in Caco-2 cell cultures. Interestingly, we also found an additive action of these bioactive compounds that could explain these biological actions on concentrations reached after the consumption of a traditional MD.

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