![]() ![]() Kato I, Majumdar AP, Land SJ, Barnholtz-Sloan JS, Severson RK (2010) Dietary fatty acids, luminal modifiers, and risk of colorectal cancer. Gebauer SK, Chardigny JM, Jakobsen MU, Lamarche B, Lock AL, Proctor SD, Baer DJ (2011) Effects of ruminant trans fatty acids on cardiovascular disease and cancer: a comprehensive review of epidemiological, clinical, and mechanistic studies. Schlörmann W, Birringer M, Bohm V, Lober K, Jahreis G, Lorkowski S, Muller AK, Schone F, Glei M (2015) Influence of roasting conditions on health-related compounds in different nuts. Yang M, Hu FB, Giovannucci EL, Stampfer MJ, Willett WC, Fuchs CS, Wu K, Bao Y (2015) Nut consumption and risk of colorectal cancer in women. Cancer Epidemiol Biomarkers Prev 13:1595–1603 ![]() Jenab M, Ferrari P, Slimani N, Norat T, Casagrande C, Overad K, Olsen A, Stripp C, Tjonneland A, Boutron-Ruault MC, Clavel-Chapelon F, Kesse E, Nieters A, Bergmann M, Boeing H, Naska A, Trichopoulou A, Palli D, Krogh V, Celentano E, Tumino R, Sacerdote C, Bueno-de-Mesquita HB, Ocke MC, Peeters PH, Engeset D, Quiros JR, Gonzalez CA, Martinez C, Chirlaque MD, Ardanaz E, Dorronsoro M, Wallstrom P, Palmqvist R, van Guelpen B, Bingham S, San Joaquin MA, Saracci R, Kaaks R, Riboli E (2004) Association of nut and seed intake with colorectal cancer risk in the European Prospective Investigation into Cancer and Nutrition. ILSI Europe`s Concise Monographs and Report Series. Gray J (2006) Dietary Fiber-definition, analysis, physiology and health. Ros E (2010) Health benefits of nut consumption. Hinnebusch BF, Meng S, Wu JT, Archer SY, Hodin RA (2002) The effects of short-chain fatty acids on human colon cancer cell phenotype are associated with histone hyperacetylation. Gibson GR, Probert HM, Loo JV, Rastall RA, Roberfroid MB (2004) Dietary modulation of the human colonic microbiota: updating the concept of prebiotics. Murphy N, Norat T, Ferrari P, Jenab M, Bueno-de-Mesquita B, Skeie G, Dahm CC, Overvad K, Olsen A, Tjonneland A, Clavel-Chapelon F, Boutron-Ruault MC, Racine A, Kaaks R, Teucher B, Boeing H, Bergmann MM, Trichopoulou A, Trichopoulos D, Lagiou P, Palli D, Pala V, Panico S, Tumino R, Vineis P, Siersema P, van Duijnhoven F, Peeters PH, Hjartaker A, Engeset D, Gonzalez CA, Sanchez MJ, Dorronsoro M, Navarro C, Ardanaz E, Quiros JR, Sonestedt E, Ericson U, Nilsson L, Palmqvist R, Khaw KT, Wareham N, Key TJ, Crowe FL, Fedirko V, Wark PA, Chuang SC, Riboli E (2012) Dietary fibre intake and risks of cancers of the colon and rectum in the European prospective investigation into cancer and nutrition (EPIC). Jacobs ET, Thompson PA, Martinez ME (2007) Diet, gender, and colorectal neoplasia. Slattery ML (2000) Diet, lifestyle, and colon cancer. Hisamuddin IM, Yang VW (2004) Genetics of colorectal cancer. Taylor DP, Burt RW, Williams MS, Haug PJ, Cannon-Albright LA (2010) Population-based family history-specific risks for colorectal cancer: a constellation approach. In addition, the production of butyrate and reduction in potential carcinogens such as secondary BA and lipid peroxidation products might contribute to the protective effects of nuts regarding colon cancer development.įerlay J, Soerjomataram I, Dikshit R, Eser S, Mathers C, Rebelo M, Parkin DM, Forman D, Bray F (2015) Cancer incidence and mortality worldwide: sources, methods and major patterns in GLOBOCAN 2012. This is the first study that demonstrates the ability of the human fecal microbiota to convert polyunsaturated fatty acids from walnuts to c9, t11 CLA as a potential chemopreventive metabolite. Concentrations of secondary BA deoxycholic-/iso-deoxycholic acid (6.8–24.1-fold/4.9–10.9-fold, respectively) and levels of MDA (1.3-fold) were significantly reduced in fermented nut samples compared to the control. In vitro fermentation resulted in the formation of vaccenic acid (C18:1 t11, 32.1 ± 3.2 % FAME fatty acid methyl ester) and conjugated linoleic acid ( c9, t11 CLA, 2.4 ± 0.7 % FAME) exclusively in fermented walnut samples. ![]() Resultsįermentation of nuts resulted in 1.9- to 2.8-fold higher concentrations of SCFA compared to the control and a shift of molar ratios toward butyrate production. ![]() Malondialdehyde (MDA) levels in FS were determined photometrically. Short-chain fatty acids (SCFA) and bile acids (BA) in FS as well as fatty acids in FP were analyzed via gas chromatography. Methodsįermentation supernatants (FS) and pellets (FP) were obtained after an in vitro fermentation of hazelnuts, almonds, macadamia, pistachios and walnuts. Therefore, the formation of fermentation end-products which might exert chemopreventive effects regarding colon cancer was investigated after an in vitro simulated digestion and fermentation of nuts using human fecal microbiota. The consumption of foods rich in dietary fiber and polyunsaturated fatty acids such as nuts can contribute to a healthy diet. ![]()
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