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Phytoestrogen (+)-pinoresinol exerts antitumor activity in breast cancer cells with different oestrogen receptor statuses.

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BACKGROUND Consumption of virgin olive oil (VOO) has been associated with a low breast cancer incidence. Pinoresinol is a phytoestrogen that is typically found in VOO. Considering the role of oestrogen in breast cancer development and progression, we investigated the potential antitumor activity of

Analyzing effects of extra-virgin olive oil polyphenols on breast cancer-associated fatty acid synthase protein expression using reverse-phase protein microarrays.

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Inhibitors of fatty acid synthase (FASN), a key enzyme involved in the anabolic conversion of dietary carbohydrates to fat in mammals, are receiving increasingly more attention as they may provide therapeutic moieties for the treatment of human malignancies. Natural compounds, such as the green tea

Dietary consumption of phytochemicals and breast cancer risk in Mexican women.

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OBJECTIVE To perform an evaluation of selected phytochemicals intake and breast cancer (BC) risk in Mexican women. METHODS We conducted hospital-based case-control study. METHODS Mexico City between 1994 and 1996. METHODS A total of 141 histologically confirmed BC cases were age-matched (+/-3 years)

Dietary lignan intake and postmenopausal breast cancer risk by estrogen and progesterone receptor status.

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BACKGROUND Studies conducted in Asian populations have suggested that high consumption of soy-based foods that are rich in isoflavone phytoestrogens is associated with a reduced risk of breast cancer. However, the potential associations of other dietary phytoestrogens--i.e., the lignans or their

Differential and directional estrogenic signaling pathways induced by enterolignans and their precursors.

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Mammalian lignans or enterolignans are metabolites of plant lignans, an important category of phytochemicals. Although they are known to be associated with estrogenic activity, cell signaling pathways leading to specific cell functions, and especially the differences among lignans, have not been

Chemical constituents of Trichosanthes kirilowii and their cytotoxic activities.

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One new lignan, trichobenzolignan (1), and seven known compounds, ligballinol (2), (-)-pinoresinol (3), ehletianol C (4), luteolin 7-O-β-D-glucopyranoside (5), chrysoeriol-7- O-β-D-glucopyranoside (6), 10α-cucurbita-5,24-dien-3β-ol (7), and arvenin I (8). Their structures were established on the

tabAnti-HER2 (erbB-2) oncogene effects of phenolic compounds directly isolated from commercial Extra-Virgin Olive Oil (EVOO).

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BACKGROUND The effects of the olive oil-rich Mediterranean diet on breast cancer risk might be underestimated when HER2 (ERBB2) oncogene-positive and HER2-negative breast carcinomas are considered together. We here investigated the anti-HER2 effects of phenolic fractions directly extracted from

The Structural Bioinformatics analysis of Biophenolic Lignan-Estrogen Receptor interaction.

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BACKGROUND Plant lignans have proven efficacious in blocking estrogen receptors of breast cancer cells. However, available studies have mostly dealt with anti-cancer effects of groups of lignans in certain foods or plants and the effects of specific lignans, especially from a molecular interaction

Gold nanoparticle-lignan complexes inhibited MCF-7 cell proliferation in vitro: a novel conjugation for cancer therapy.

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Nanoparticles, including gold nanoparticles (AuNP), have been used in imaging in cancer treatment and as therapeutic agents and drug delivery vehicles. Particularly lignans, also called phytoestrogens, have strong effects on the treatment of carcinomas due to their antiestrogenic, antiangiogenic and

Phytoestrogen consumption from foods and supplements and epithelial ovarian cancer risk: a population-based case control study.

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BACKGROUND While there is extensive literature evaluating the impact of phytoestrogen consumption on breast cancer risk, its role on ovarian cancer has received little attention. METHODS We conducted a population-based case-control study to evaluate phytoestrogen intake from foods and supplements

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