How Food By-Products Are Revolutionizing Cancer Prevention and Nutrition
Explore the ResearchIn a world grappling with food waste and rising cancer rates, an extraordinary scientific revolution is unfolding at the intersection of these challenges.
Imagine if the very waste from our food production—the peels, seeds, and pomace typically discarded—held the key to preventing chronic diseases and creating sustainable functional foods. This isn't science fiction; it's the cutting edge of nutritional science research being pioneered by experts like Dr. Özlem Tokusoğlu from Celal Bayar University.
Her presentation at the Food Summit 2020 revealed how food by-products can be transformed into potent antioxidant-rich powders with demonstrated anticancer properties. 1
The Mediterranean diet, long celebrated for its health benefits, generates substantial waste during the production of olive oil, wine, processed tomatoes, and pomegranate products. For every 100 kg of grapes processed, approximately 25 kg of waste remains 1 .
Of agricultural by-product waste generated worldwide in 2017 alone 1
For every 100 kg of grapes processed, approximately 25 kg remains as waste 1
When disposed of improperly, food by-products contribute to pollution and greenhouse gas emissions. This represents a significant environmental challenge that demands innovative solutions.
When valorized properly, food by-products can provide significant economic value while reducing the environmental footprint of food production. This forms the foundation of the circular economy in food production 4 .
Food by-products, especially those from Mediterranean diet staples, contain remarkably high concentrations of bioactive compounds—often higher than the edible portions of the foods themselves 1 .
Secondary plant metabolites with potent antioxidant properties
Pigments with anti-inflammatory and anticancer effects
Precursors to vitamin A with antioxidant capabilities
Essential lipids with various health benefits
Neutralizing free radicals that cause DNA damage
Reducing chronic inflammation that promotes cancer development
Triggering programmed cell death in cancerous cells
Inhibiting uncontrolled proliferation of cancer cells
Preventing the formation of blood vessels that feed tumors
Reducing the spread of cancer to other organs
These mechanisms are particularly effective against breast, prostate, and colorectal cancers—some of the most prevalent cancer types worldwide 4 .
At the Food Summit 2020, Dr. TokusoÄŸlu presented her research on transforming food by-products into functional food powders with enhanced nutritional profiles and demonstrated anticancer properties 3 .
Using sound waves to disrupt cell walls and release bioactive compounds
Applying microwave energy to enhance extraction efficiency
Using specific enzymes to break down cell structures
Employing supercritical fluids (like COâ‚‚) as solvents
These methods reduce or eliminate the use of toxic organic solvents, making the process more sustainable while preserving the biological activity of the extracted compounds 1 .
The experimental procedure followed these key steps:
Sample Preparation
Green Extraction
Powder Production
Analysis
Testing
| By-Product Source | IC₅₀ Value (μg/mL) | Apoptosis Induction | Cell Cycle Arrest | ROS Reduction |
|---|---|---|---|---|
| Grape Pomace | 85.2 ± 3.5 | 42.3% ± 2.1 | G1 phase (58%) | 62.5% ± 3.2 |
| Olive Mill Waste | 92.7 ± 4.1 | 38.7% ± 1.8 | G2/M phase (47%) | 58.3% ± 2.9 |
| Tomato Peels | 115.4 ± 5.3 | 31.2% ± 1.5 | G1 phase (52%) | 51.7% ± 2.7 |
| Pomegranate Mesocarp | 78.6 ± 3.2 | 45.8% ± 2.3 | S phase (43%) | 65.2% ± 3.4 |
The data revealed that pomegranate mesocarp extract exhibited the strongest anticancer activity, with the lowest IC₅₀ value (78.6 μg/mL) and the highest percentage of apoptosis induction (45.8%) 1 .
| Reagent/Technology | Function | Application Example |
|---|---|---|
| Folin-Ciocalteu reagent | Quantification of total phenolic content | Measuring polyphenol concentration in extracts |
| DPPH (2,2-diphenyl-1-picrylhydrazyl) | Assessment of free radical scavenging capacity | Determining antioxidant activity of by-product extracts |
| MTT assay reagents | Measurement of cell viability and proliferation | Testing cytotoxicity of extracts on cancer cell lines |
| Annexin V staining kits | Detection of apoptosis in cell populations | Quantifying programmed cell death induction |
| Flow cytometry reagents | Analysis of cell cycle distribution | Determining phase-specific cell cycle arrest |
The transformation of food by-products into functional nutrition represents a paradigm shift in how we view waste, sustainability, and health. By harnessing the power of these discarded materials, we can address multiple global challenges simultaneously.
This innovative approach not only reduces environmental impact but also creates new economic opportunities while contributing to cancer prevention and improved public health outcomes.