TY  - CONF
AU  - Todorović, Vanja
AU  - Baranowska, M.
AU  - Suliborska, K.
AU  - Kusznierewicz, B.
AU  - Chrzanowski, W.
AU  - Šobajić, Slađana
AU  - Bartoszek, A.
PY  - 2020
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/5519
AB  - Antioxidant properties of polyphenols are believed to underlie cocoa chemopreventive potential. However, it has been not recognized if these effects are mainly caused by the most abundant components or result from concerted action of major and minor cocoa bioactives as proposed by food synergy concept. This study was aimed at resolving this question. Initially, the cocoa extract composition was determined by HPLC-DAD-MS. Then, bioactivities of cocoa extract and a series of artificial mixtures of cocoa phytochemicals were tested to compare their redox properties in cell-free system and redox-associated biological effects in human colon cancer HT29 cells serving as a model of human alimentary tract. Under cell-free conditions, DPPH test as well as differential pulse voltammetry showed the highest antioxidant activity for cocoa powder extract (CE), but surprisingly, did not reveal any dose-dependent differences between mixtures despite growing concentration and complexity of antioxidants. Basically, to the same conclusion lead determinations of cellular antioxidant activity; CE was the most efficient in cell protection against ROS whereby concentration of catechins in studied solutions had to be above 10 μM to override cellular redox homeostasis. Cell growth inhibition was dose-dependent only for mixtures that consisted of main catechins at narrow range of low concentrations (0.01 – 1 μM C+EC). Neither clear relationship between composition of cocoa phytochemicals and nutrigenomic activity of CE and matching mixtures was spotted. Therefore, our study indicates that the bioactivity of non-toxic complex natural mixtures such as cocoa is strongly affected by interactions between their components, as predicted by food synergy.
PB  - University of Belgrade, Belgrade, Serbia
C3  - Nutraceuticals in balancing redox status in ageing and age-related diseases WGs Meeting of the NutRedOx COST Action CA16112 Belgrade
T1  - Combinations of cocoa antioxidants: what they tell us about the chemopreventive relevance of interactions between food components?
SP  - 47
EP  - 47
UR  - https://hdl.handle.net/21.15107/rcub_farfar_5519
ER  - 

@conference{
author = "Todorović, Vanja and Baranowska, M. and Suliborska, K. and Kusznierewicz, B. and Chrzanowski, W. and Šobajić, Slađana and Bartoszek, A.",
year = "2020",
abstract = "Antioxidant properties of polyphenols are believed to underlie cocoa chemopreventive potential. However, it has been not recognized if these effects are mainly caused by the most abundant components or result from concerted action of major and minor cocoa bioactives as proposed by food synergy concept. This study was aimed at resolving this question. Initially, the cocoa extract composition was determined by HPLC-DAD-MS. Then, bioactivities of cocoa extract and a series of artificial mixtures of cocoa phytochemicals were tested to compare their redox properties in cell-free system and redox-associated biological effects in human colon cancer HT29 cells serving as a model of human alimentary tract. Under cell-free conditions, DPPH test as well as differential pulse voltammetry showed the highest antioxidant activity for cocoa powder extract (CE), but surprisingly, did not reveal any dose-dependent differences between mixtures despite growing concentration and complexity of antioxidants. Basically, to the same conclusion lead determinations of cellular antioxidant activity; CE was the most efficient in cell protection against ROS whereby concentration of catechins in studied solutions had to be above 10 μM to override cellular redox homeostasis. Cell growth inhibition was dose-dependent only for mixtures that consisted of main catechins at narrow range of low concentrations (0.01 – 1 μM C+EC). Neither clear relationship between composition of cocoa phytochemicals and nutrigenomic activity of CE and matching mixtures was spotted. Therefore, our study indicates that the bioactivity of non-toxic complex natural mixtures such as cocoa is strongly affected by interactions between their components, as predicted by food synergy.",
publisher = "University of Belgrade, Belgrade, Serbia",
journal = "Nutraceuticals in balancing redox status in ageing and age-related diseases WGs Meeting of the NutRedOx COST Action CA16112 Belgrade",
title = "Combinations of cocoa antioxidants: what they tell us about the chemopreventive relevance of interactions between food components?",
pages = "47-47",
url = "https://hdl.handle.net/21.15107/rcub_farfar_5519"
}

Todorović, V., Baranowska, M., Suliborska, K., Kusznierewicz, B., Chrzanowski, W., Šobajić, S.,& Bartoszek, A.. (2020). Combinations of cocoa antioxidants: what they tell us about the chemopreventive relevance of interactions between food components?. in Nutraceuticals in balancing redox status in ageing and age-related diseases WGs Meeting of the NutRedOx COST Action CA16112 Belgrade
University of Belgrade, Belgrade, Serbia., 47-47.
https://hdl.handle.net/21.15107/rcub_farfar_5519

Todorović V, Baranowska M, Suliborska K, Kusznierewicz B, Chrzanowski W, Šobajić S, Bartoszek A. Combinations of cocoa antioxidants: what they tell us about the chemopreventive relevance of interactions between food components?. in Nutraceuticals in balancing redox status in ageing and age-related diseases WGs Meeting of the NutRedOx COST Action CA16112 Belgrade. 2020;:47-47.
https://hdl.handle.net/21.15107/rcub_farfar_5519 .

Todorović, Vanja, Baranowska, M., Suliborska, K., Kusznierewicz, B., Chrzanowski, W., Šobajić, Slađana, Bartoszek, A., "Combinations of cocoa antioxidants: what they tell us about the chemopreventive relevance of interactions between food components?" in Nutraceuticals in balancing redox status in ageing and age-related diseases WGs Meeting of the NutRedOx COST Action CA16112 Belgrade (2020):47-47,
https://hdl.handle.net/21.15107/rcub_farfar_5519 .

TY  - JOUR
AU  - Baranowska, Monika
AU  - Suliborska, Klaudia
AU  - Todorović, Vanja
AU  - Kusznierewicz, Barbara
AU  - Chrzanowski, Wojciech
AU  - Šobajić, Slađana
AU  - Bartoszek, Agnieszka
PY  - 2020
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/3584
AB  - Numerous studies have shown, rather disappointingly, that isolated bioactive phytochemicals are not as biologically effective as natural plant products. Such a discrepancy may be explained by the concept of food synergy, which was verified in this research for cocoa extract versus its major components with regard to cancer chemoprevention. The evaluation embraced the relationship between redox properties evaluated in cell-free systems with the aid of free radicals scavenging method and differential pulse voltammetry, and redox associated anticarcinogenic activities (cellular antioxidant activity, cytotoxicity, nutrigenomic activity) in human colon adenocarcinoma cell line exposed to either cocoa powder extract or artificial mixtures of cocoa bioactives at matching concentrations. In contrast to expectations, our results showed that the stepwise enrichment with antioxidants caused no gradual increase in the antioxidant activity of the model mixtures; also, these model mixtures did not reach the reducing potential of cocoa in the cell-free systems or cellular model employed. Further, the biological activities examined in colon adenocarcinoma cells did not alter in a stepwise manner that could reflect the gradual changes in composition of bioactive ingredients. In conclusion, the experiments presented here showed that the growing complexity of a mixture of phytochemicals seems to create a new redox bioactive substance rather than enrich the mixture with new activities, characteristic of the compound added. It follows that no simple, predictable relationship can be expected between the chemopreventive potential and the composition of real food items containing a complicated set of non-toxic redox active ingredients. Our observations suggest that the interactions between different bioactive compounds and food matrix components are cooperating factors determining the final bioactivity of foods.
PB  - Elsevier
T2  - Free Radical Biology and Medicine
T1  - Interactions between bioactive components determine antioxidant, cytotoxic and nutrigenomic activity of cocoa powder extract
VL  - 154
SP  - 48
EP  - 61
DO  - 10.1016/j.freeradbiomed.2020.04.022
ER  - 

@article{
author = "Baranowska, Monika and Suliborska, Klaudia and Todorović, Vanja and Kusznierewicz, Barbara and Chrzanowski, Wojciech and Šobajić, Slađana and Bartoszek, Agnieszka",
year = "2020",
abstract = "Numerous studies have shown, rather disappointingly, that isolated bioactive phytochemicals are not as biologically effective as natural plant products. Such a discrepancy may be explained by the concept of food synergy, which was verified in this research for cocoa extract versus its major components with regard to cancer chemoprevention. The evaluation embraced the relationship between redox properties evaluated in cell-free systems with the aid of free radicals scavenging method and differential pulse voltammetry, and redox associated anticarcinogenic activities (cellular antioxidant activity, cytotoxicity, nutrigenomic activity) in human colon adenocarcinoma cell line exposed to either cocoa powder extract or artificial mixtures of cocoa bioactives at matching concentrations. In contrast to expectations, our results showed that the stepwise enrichment with antioxidants caused no gradual increase in the antioxidant activity of the model mixtures; also, these model mixtures did not reach the reducing potential of cocoa in the cell-free systems or cellular model employed. Further, the biological activities examined in colon adenocarcinoma cells did not alter in a stepwise manner that could reflect the gradual changes in composition of bioactive ingredients. In conclusion, the experiments presented here showed that the growing complexity of a mixture of phytochemicals seems to create a new redox bioactive substance rather than enrich the mixture with new activities, characteristic of the compound added. It follows that no simple, predictable relationship can be expected between the chemopreventive potential and the composition of real food items containing a complicated set of non-toxic redox active ingredients. Our observations suggest that the interactions between different bioactive compounds and food matrix components are cooperating factors determining the final bioactivity of foods.",
publisher = "Elsevier",
journal = "Free Radical Biology and Medicine",
title = "Interactions between bioactive components determine antioxidant, cytotoxic and nutrigenomic activity of cocoa powder extract",
volume = "154",
pages = "48-61",
doi = "10.1016/j.freeradbiomed.2020.04.022"
}

Baranowska, M., Suliborska, K., Todorović, V., Kusznierewicz, B., Chrzanowski, W., Šobajić, S.,& Bartoszek, A.. (2020). Interactions between bioactive components determine antioxidant, cytotoxic and nutrigenomic activity of cocoa powder extract. in Free Radical Biology and Medicine
Elsevier., 154, 48-61.
https://doi.org/10.1016/j.freeradbiomed.2020.04.022

Baranowska M, Suliborska K, Todorović V, Kusznierewicz B, Chrzanowski W, Šobajić S, Bartoszek A. Interactions between bioactive components determine antioxidant, cytotoxic and nutrigenomic activity of cocoa powder extract. in Free Radical Biology and Medicine. 2020;154:48-61.
doi:10.1016/j.freeradbiomed.2020.04.022 .

Baranowska, Monika, Suliborska, Klaudia, Todorović, Vanja, Kusznierewicz, Barbara, Chrzanowski, Wojciech, Šobajić, Slađana, Bartoszek, Agnieszka, "Interactions between bioactive components determine antioxidant, cytotoxic and nutrigenomic activity of cocoa powder extract" in Free Radical Biology and Medicine, 154 (2020):48-61,
https://doi.org/10.1016/j.freeradbiomed.2020.04.022 . .