Benefit-risk evaluation of flavonoids in foods and their use as functional...


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Title Benefit-risk evaluation of flavonoids in foods and their use as functional food ingredients, task 4
Period 01 / 2002 - unknown
Status Completed
Dissertation Yes
Research number OND1301226
Data Supplier METIS Wageningen Universiteit en Researchcentrum


At present, quercetin is commercially available and claimed to be a beneficial food supplement. However, its exact mechanisms of action have not been elucidated yet and data concerning its potential adverse effects are scarce. The aim of this study is to develop and validate new biomarkers suitable for quercetin modulated colorectal carcinogenesis. These biomarkers will be analyzed by employment of microarrays and proteomics. For analysis of quercetin¿s modulatory effect in CRC, surveys will be performed comprising a cellular and an animal component. An in vitro study has already shown the downregulation of caco-2 differentiation in the presence of quercetin.
In a follow-up study these effects will be studied on the transcriptome level. Secondly, rats were fed different concentrations of quercetin during 10 months. As a dose-dependent inhibition of tumor incidence was found, tumors and their surrounding ¿normal¿ tissue will be analyzed on the transcriptome level.
This approach will provide insight in the development of cancer related genes. These newly found biomarkers will be validated by comparison to more established biomarkers, using RT-PCR and immunohistochemistry.

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Co-supervisor Dr. G.M. Alink
Co-supervisor Prof.dr. R.A. Woutersen
Researcher Drs. A.A. Dihal
Project leader I.M.C.M. Rietjens


D21300 Biochemistry
D23340 Biopharmacology, toxicology
D24300 Nutrition

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