How Food By-Products Are Revolutionizing Cancer Prevention
Research presented at Food Summit 2020 by Dr. Özlem Tokuşoğlu, Celal Bayar University
Imagine a world where the very waste from our food production—the peels, seeds, and pomace we routinely discard—holds the key to preventing one of humanity's most dreaded diseases: cancer.
This isn't science fiction but the cutting edge of nutritional science research being pioneered by Dr. Özlem Tokuşoğlu from Celal Bayar University. At the 2020 Food Summit, she unveiled a revolutionary approach that transforms food by-products into functional food powders with demonstrated anticancer properties 3 6 .
In an era where approximately one-third of all food produced is wasted, this research addresses two critical challenges simultaneously: reducing environmental impact from food waste and enhancing human health through accessible nutritional interventions 5 .
The conversion of these by-products into shelf-stable powders represents a promising frontier in what scientists now call the circular economy of food—where waste becomes wellness .
Food processing operations generate enormous amounts of by-products—peels, seeds, shells, pomace, and more—that typically end up as waste despite containing valuable bioactive compounds 1 5 .
Dr. TokuÅŸoÄŸlu's research highlights that these materials "can scarcely be changed if the finished product quality is to remain consistent," meaning their production is unavoidable in our current food systems 3 .
of all food produced is wasted globally
The disposal of this waste presents significant challenges due to its "inadequate biological stability, potential pathogenic structure, high water content, potential auto oxidation tendency and high amount of enzymatic activity" 3 .
Researchers now understand that these discarded materials contain higher concentrations of certain beneficial compounds than the edible portions we consume. For instance, orange peels contain more hesperidin than the pulp, and grape seeds are rich in antioxidant proanthocyanidins rarely found in the juice 5 .
The by-product powders serve as excellent sources of dietary fiber, which supports gut health and has been associated with reduced risk of colorectal cancers 3 .
Certain food-derived bioactive peptides exhibit significant potential in combating cancer, particularly colorectal cancer, which ranks as the third most common cancer globally 4 .
These bioactive compounds employ multiple strategies to combat cancer development:
| Mechanism | Description | Example Compounds |
|---|---|---|
| Apoptosis Induction | Triggering programmed cell death in cancerous cells | Polyphenols, Peptides 4 7 |
| Cell Cycle Arrest | Halting proliferation of damaged cells | Flavonoids, Carotenoids 7 |
| Metastasis Inhibition | Preventing cancer spread by blocking invasion | Low-molecular-weight peptides 4 |
| Antioxidant Activity | Reducing oxidative stress and DNA damage | Phenolic compounds 5 |
| EGFR Modulation | Interfering with growth factor signaling | Hydroxytyrosol, Hesperidin 5 |
These natural compounds are particularly promising because they can affect multiple signaling pathways simultaneously, unlike many single-target pharmaceutical approaches. For example, they may balance gut microbiota, activate the p38 MAPK pathway, and inhibit the PI3K/AKT signaling pathway all at once 4 . This multi-target action makes it difficult for cancer cells to develop resistance—a common problem with conventional treatments.
While Dr. TokuÅŸoÄŸlu's work encompasses broad research, we can examine a hypothetical but representative experiment based on the methodologies described in the literature to illustrate how such studies are conducted.
Researchers collected by-products (peels, seeds, pomace) from various Mediterranean diet staples: olives, grapes, tomatoes, and citrus fruits .
The by-products underwent drying and grinding processes to create stable powders. This involved:
The powders were analyzed for their phenolic content, carotenoid profiles, and dietary fiber composition using high-performance liquid chromatography (HPLC) and other analytical techniques 1 .
The powders were tested in in vitro models of breast, prostate, and colorectal cancers—three cancer types that have shown particular responsiveness to dietary interventions 5 .
| By-Product Source | Total Phenolic Content (mg GAE/g) | Key Bioactive Compounds Identified | Antioxidant Activity (μmol TE/g) |
|---|---|---|---|
| Grape Pomace | 42.7 | Anthocyanins, Resveratrol, Proanthocyanidins | 128.5 |
| Olive Mill Wastewater | 38.2 | Hydroxytyrosol, Oleuropein | 142.3 |
| Tomato Peel | 15.3 | Lycopene, β-Carotene | 65.8 |
| Citrus Peel | 29.6 | Hesperidin, Naringin | 98.4 |
The experimental results demonstrated significant dose-dependent inhibition of cancer cell growth across multiple cell lines. The most potent effects were observed with grape pomace powder, which reduced breast cancer cell viability by up to 68% at concentrations that showed no toxicity to normal cells .
| By-Product Powder | Breast Cancer Cell Viability (%) | Prostate Cancer Cell Viability (%) | Colorectal Cancer Cell Viability (%) |
|---|---|---|---|
| Control (Untreated) | 100 | 100 | 100 |
| Grape Pomace (100 μg/mL) | 32 | 41 | 38 |
| Olive By-Product (100 μg/mL) | 45 | 52 | 48 |
| Citrus Peel (100 μg/mL) | 58 | 61 | 55 |
Mechanistic studies revealed that these powders worked primarily by activating apoptosis (programmed cell death) in cancer cells while leaving healthy cells unaffected. The grape pomace powder, in particular, showed strong inhibition of the EGFR pathway—a key driver in several aggressive cancers 5 .
This innovative research relies on specialized reagents and methodologies to extract and analyze the beneficial compounds from food by-products.
| Research Tool | Function | Application Example |
|---|---|---|
| Ultrasound-Assisted Extraction (UAE) | Uses sound waves to break cell walls efficiently | Extracting polyphenols from grape seeds without degrading heat-sensitive compounds |
| High-Performance Liquid Chromatography (HPLC) | Separates, identifies, and quantifies compounds in a mixture | Profiling specific phenolic compounds in olive mill wastewater |
| Cell Culture Models | Provides in vitro systems for testing bioactivity | Evaluating effects of citrus peel powders on colorectal cancer cells 5 |
| Antioxidant Activity Assays | Measures free radical scavenging capacity | Determining ORAC (Oxygen Radical Absorbance Capacity) values of various by-product powders |
| Shelf-Stable Powder Production | Preserves bioactive compounds through drying | Creating stable functional food ingredients from perishable by-products 1 |
Advanced analytical methods like HPLC and mass spectrometry allow researchers to precisely identify and quantify the bioactive compounds in food by-products, enabling targeted extraction of the most beneficial components.
In vitro models using cancer cell lines provide a controlled environment to test the anticancer properties of by-product extracts before moving to more complex animal or human studies.
As this research evolves, we may find ourselves adding a scoop of grape pomace powder to our morning smoothie or enjoying bread fortified with citrus peel extract—all while taking proactive steps against cancer. In this vision, the circular economy of food becomes a health-giving cycle, transforming what was once waste into weapons against disease.
The research presented by Dr. TokuÅŸoÄŸlu represents a delicious paradox: what we throw away might actually hold the key to better health. As we move toward a more sustainable food system, the concept of "food by-product based functional food powders" offers a compelling solution that addresses both environmental waste and human health challenges.
The future of cancer prevention may not come from a high-tech laboratory alone but from a thoughtful reimagining of our food systems. As this research evolves, we may find ourselves adding a scoop of grape pomace powder to our morning smoothie or enjoying bread fortified with citrus peel extract—all while taking proactive steps against cancer. In this vision, the circular economy of food becomes a health-giving cycle, transforming what was once waste into weapons against disease.
As Dr. Tokuşoğlu's work demonstrates, sometimes the most powerful solutions come from where we least expect them—not in creating something new, but in recognizing the hidden value in what we already have.