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Many chemicals in the food we eat have the potential to affect the growth of cancer cells. Chocolate, for example, contains a number of flavonoid compounds, which act as natural antioxidants. Design an experiment to determine whether any of the flavonoids in chocolate inhibit the cell cycle of breast cancer cells that are growing in culture.

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Biology: The Dynamic Science (Mind...

4th Edition
Peter J. Russell + 2 others
Publisher: Cengage Learning
ISBN: 9781305389892

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BuyFindarrow_forward

Biology: The Dynamic Science (Mind...

4th Edition
Peter J. Russell + 2 others
Publisher: Cengage Learning
ISBN: 9781305389892
Chapter 10, Problem 15TYK
Textbook Problem
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Many chemicals in the food we eat have the potential to affect the growth of cancer cells. Chocolate, for example, contains a number of flavonoid compounds, which act as natural antioxidants. Design an experiment to determine whether any of the flavonoids in chocolate inhibit the cell cycle of breast cancer cells that are growing in culture.

Summary Introduction

To review:

The experimental design to evaluate the role of flavanoids present in chocolate, in inhibiting the cell cycle of breast cancer cells growing in culture.

Introduction:

The 8000 different compounds of polyphenols are divided into 10 different general classes. Flavanoids comes under this family and consists more than 4000 varieties. These compounds are one of the common components in the human diet. They are generally present as O-glycosides with sugars bound at C3 position. The cocoa solids produced from the cacao tree beans, are the rich source of flavanoids. Flavanoids are a large group of antioxidants present in the plants. Flavanols are the specific type of flavanoids found in the chocolate. Dark chocolate cosists 45 to 80 % of cocoa solids, and milk chocolate contain 5 to 7 %, thus dark chocolate is considered as a rich source of flavanoids. They exhibit specific properties beneficial for human health because they interact with many of the cellular targets, and acts as anti-oxidant and free-radical scavenger. Flavanoids also bear anti-inflammatory, antiviral, and especially anti-cancer properties.

Explanation of Solution

Cancer chemoprevention through dietary intervention has become an important area as, many natural or synthetic substances acts as anticancer agents. The control includes suppression, blockage and transformation. Suppressing agents prevents the new cancer formation from procarcinogens, blocking agents prevents cancer causing compounds from reaching initiation sites whereas transformation agents helps in conversion of carcinogenic components into less toxic materials or inhibit their mode of action...

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