Melanoidins are brown polymers formed in food subjected to thermal processes. Scientists from the Lodz University of Technology and the Medical University of Lodz have proven that melanoidins from cocoa beans, carob pods and acorns have strong antioxidant, anti-inflammatory and anti-cancer effects.
The results of their research, published in the journal Food Chemistry, won an award in a competition announced by the rectors of both universities, the Lodz University of Technology spokesperson Ewa Chojnacka reports.
The interdisciplinary research team focused on melanoidins from cocoa beans, carob pods and acorns. According to Chojnacka, melanoidins are brown polymers formed in food subjected to thermal processes, such as roasting coffee or baking bread. The aim of the study was to determine the relationship between the structure of melanoidins and their antioxidant, anti-inflammatory and cytotoxic activity against human colon cancer cells.
'We have developed a method for isolating melanoidins from roasted cocoa beans, red oak acorns and carob pods. We analysed their chemical composition and structure. The results show that melanoidins from these plants have strong antioxidant and anti-inflammatory effects and contain bioactive phenolic compounds that can prevent cancer. These compounds are released during digestion. All tested melanoidins showed cytotoxic activity against colon cancer cells, depending on their concentration and time. The strongest effect was found in melanoidins from roasted red oak acorns', emphasises Joanna Oracz, PhD, from the Institute of Food Technology and Analysis, where the research was conducted.
This is a special scientific achievement, because there has been no information on the possible cytotoxic effect of melanoidins from roasted cocoa beans, red oak acorns and carob pods. The research authors believe that the results may open up new perspectives in the fight against colon cancer. (PAP)
PAP - Science in Poland
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