Development and delivery of anti-angiogenic functional food products: Opportunities and challenges

Document Type

Article

Publication Date

1-1-2007

Abstract

Angiogenesis inhibition has been approved for the treatment of cancer and macular degeneration by the Food and Drug Administration in the United States and several other countries including China [1-3]. Pharmaceutical and biomedical companies, as well food scientists and nutritionists, are investigating naturally occurring bioactive compounds in foods also known as “functional foods” as inhibitors of pathological angiogenesis. These compounds work slowly over time and have a history of usage in many rural communities around the world where the incidence of some angiogenic diseases is low [4,5]. But most dietary anti-angiogenic compounds such as genistein, hydroxytyrosol, resveratrol, lutein, isothiocyanates, monoterpenes, Bowman-Birk inhibitor, quinones, terpenoids, lactoferrin, phycocyanins, curcumin, and many others are either secondary metabolites or found in trace amounts in their naturally occurring sources. At the present time, bioseparation and solvent extraction techniques involving the isolation and concentration of the antiangiogenic compounds are the standard isolation protocols.

Publication Source (Journal or Book title)

Anti-Angiogenic Functional and Medicinal Foods

First Page

679

Last Page

697

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