|
KMID : 0603519970020010001
|
|
Journal of Korean Association of Cancer Prevention
1997 Volume.2 No. 1 p.1 ~ p.9
|
|
|
Modifying Effects of Components Among Korean Traditional Foods on Various Animal Carcinogenesis Models
|
|
Jang Ja-June
Lee Min-Jae
|
|
|
Abstract
|
|
|
|
The human diet contains, in addition to a great variety of natural carcinogens, many inhibitors of experimental carcinogenesis, including antioxidants, retinoids, flavones, aromatic isocyanates, coumarin, indoles and selenium. Epidemiological evidence from different geographical locations and dietary customs suggests that such food constituents play an important modulatory role in human cancer incidences. In vivo screening tests for several organs including liver, stomach, lung and urinary bladder based on qualitative putative preneoplastic changes have been developed. We tested modifying effects of Korean traditional food such as red pepper, garlic, cabbage and their principal constituents capsaicin, dially sulfide(DAS) and insole-3-carbinol(I3C) on various experimental animal carcinogenesis models. Capsaicin showed inhibition on the mouse lung tumor induced by benzo(α)pyrene or dimethylbenzanthracene and on rat lung tumor induced by combined treatment of diethylnitrosamine(DEN), methylnitrosourea(MNU), dibuthylnitrosamine(DBN). But it showed significant promotional effect on rat hepatocarcinogenesis induced by DEN and on rat urinary bladder tumor induced by DEN, MNU and DBN. Garlic extract and DAS showed inhibition on DEN-induced hepatocarcinogenesis. DAS also showed significant inhibition on N-methyl-N´-nitro-N-nitrosoguanidine MNNG)-induced gastric carcinogenesis and on tumor development of liver, lung, thyroid, urinary bladder induced by DEN, MNU and DBN. Cabbage extract showed inhibition on DEN-induced hepatocarcinogenesis. I3C showed inhibition on MNNG-induced gastric carcinogenesis, but it showed promotional effect on the postinitiation stage as well as an inhibitory effect on the preinitiation stage on DEN-induced hepatocarcinogenesis. Those results suggest that components of Korean traditional food contain many modifying factors on carcinogenesis and play an important role in Korean-specific cancer incidence. Further research would be required to understand the underlying mechanisms for such modifying effects.
|
|
|
KEYWORD
|
|
|
Red pepper, Garlic, Cabbage, Capsaicin, Diallyl sulfide, Indole-3-carbinol, Carcinogenesis, Animal
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|
|