Apigenin and cancer

　

    Apigenin (CAS.NO:520-36-5), found in many plants, is a natural product belonging to the flavone class that is theaglycone of several naturally occurring glycosides. It is a yellow crystalline solid that has been used to dye wool.

　　Apigenin is described as a nonmutagenic bioflavonoid which is presented in leafy plants and vegetables (e.g., parsley, artichoke, basil, celery) and has significant chemopreventive activity against UV-radiation. Current research trials indicate that it may reduce DNA oxidative damage; inhibit the growth of human leukemia cells and induced these cells to differentiate; inhibit cancer cell signal transduction and induce apoptosis; act as an anti-inflammatory; and as an anti-spasmodic or spasmolytic.
　　
　　You may think parsley is a throwaway garnish, celery is a snack that delivers fewer calories than it takes to digest and artichokes are just meant for dips.
　　
　　But the real facts: Those three veggies, essentials of the Mediterranean Diet, are loaded with apigenin, an inflammation fighter that kills cancer cells. These foods can boost cancer treatments (some studies show it makes paclitaxel, used to treat certain breast cancers, more effective) or prevent cancer (breast, colon, skin, thyroid and leukemia) in the first place.
　　
　　Your diet is an important component of the ammunition you need for that battle, and apigenin is emerging as the toughest cancer fighter in the produce aisle. In addition to parsley, celery and artichokes, you'll find it in apples, cherries, grapes, chamomile tea and wine, and in herbs such as tarragon, cilantro, licorice, spearmint, basil and oregano.
　　
　　There are 50 trillion to 75 trillion cells in the body, and inevitably some of them will become cancerous. But when your immune system can knock them out, you'll never know or care that they were there.
　　
　　Cancer is one of the major public health burdens in the United States and in other developed countries, causing approximately 7 million deaths every year worldwide. Cancer rates vary dramatically in different regions and populations around the globe, especially between developing and developed nations. Changes in cancer prevalence patterns occur within regions as their populations age or become progressively urbanized. Migration has also contributed to such variations as changes in dietary habits influence cancer rates. These epidemiologic findings strongly suggest that cancer rates are influenced by environmental factors including diet, which is largely preventable. Approaches to prevent cancer include overlapping strategies viz. chemoprevention or dietary cancer prevention. Chemoprevention aims at prevention or reversal of the initiation phase of carcinogenesis or arrest at progression of carcinogenesis through the administration of naturally occurring constituents or pharmacological agents. Cancer prevention through diet may be largely achievable by increased consumption of fruits and vegetables. Considerable attention has been devoted to identifying plant-derived dietary agents which could be developed as promising chemopreventives. One such agent is apigenin. A naturally occurring plant flavone (4', 5, 7,-trihydroxyflavone) abundantly present in common fruits and vegetables including parsley, onions, oranges, tea, chamomile, wheat sprouts and some seasonings. Apigenin has been shown to possess remarkable anti-inflammatory, antioxidant and anti-carcinogenic properties. In the last few years, significant progress has been made in studying the biological effects of apigenin at cellular and molecular levels. This review examines the cancer chemopreventive effects of apigenin in an organ-specificity format, evaluating its limitations and its considerable potential for development as a cancer chemopreventive agent.
　　
　　Apigenin has shown to have all round approach when it comes to cancer. It may decrease the risk of prostate, breast, stomach and bladder cancer as well as leukemia. Scientists assume that flavonoid works in several ways from which only a few of them have been identified.

　　However, strong antioxidant and antiinflammatory characteristics are for sure, one of the main reasons, behind its anti-cancer properties. By preventing free radical damage and blocking COX-2, the risk of cancer can be decreased, a lot. Flavonoid can also nullify the effect of immunosuppressants thereby boosting the immune system which kills cancer cells but it may have adverse reactions in case of organ transplant because of this.