32-1 |
Protease inhibition and angiogenesis |
J. N. LOSSO, Dept. of Food Science, Louisiana State Univ. Agricultural Center, 111 Food Science Bldg., Baton Rouge, LA 70803-4200 Angiogenesis or neovascularization is the formation of new blood vessels, from quiescent vascular endothelium, as conduits to supply blood and nutrients to and remove metabolic wastes from living tissues. Interest in angiogenesis as target for degenerative disease prevention and/or therapy has resulted from the gradual recognition that angiogenesis is a feature of many inflammatory diseases and pivotal for the spread of several chronic diseases. Most degenerative diseases may span decades or more before the appearance of clinical symptoms. Data from animal models and cell cultures show that angiogenesis can be inhibited by naturally occurring physiologically active compounds. An increasing number of researchers in bio/medical sciences are investigating purified naturally occurring bioactive compounds, mostly present in raw food products and food consumed by some cultures, as future ingredients in the formulation of anti-angiogenic pills. Since angiogenesis is an onfocal process, inhibition of angiogenesis should not disrupt the natural process of life. Data from animal models and cell cultures suggest that a chronic non toxic dose of anti-angiogenic compounds may prevent degenerative diseases in its early stage. Since these bioactive compounds are the essence of functional foods, designing anti-angiogenic functional foods is timely. This presentation will provide an overview of the mechanism by which functional foods-peptides and polypeptides, carbohydrates, micronutrients other than phenolics may inhibit or stimulate angiogenesis.
Session 32, Angiogenesis and functional foods
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