Food Factors for Cancer Prevention

661 Pages·1997·21.758 MB·English

by  Shaw Watanabe, Mitsuru Kimira, Tomotaka Sobue (auth.), Hajime Ohigashi Ph.D., Toshihiko Osawa Ph.D., Junji Terao Ph.D., Shaw Watanabe M.D., Toshikazu Yoshikawa M.D. (eds.)

Springer Japan KK
Hajime Ohigashi, Toshihiko Osawa, Junji Terao,
Shaw Watanabe, Toshikazu Yoshikawa
(Eds.)
Food Factors
for Cancer
Prevention
With 387 Figures, Including 5 in Color
Springer
HA)IME OHIGASHI, Ph.D.
Professor, Department of Food Science and Technology
Faculty of Agriculture, Kyoto University
Oiwake-cho, Kitashirakawa, Sakyo-ku, Kyoto 606-01, Japan
TOSHIHIKO OSAWA, Ph.D.
Professor, Department of Applied Biological Sciences
Faculty of Agriculture, Nagoya University
Furocho, Chikusa-ku, Nagoya, Aichi 464-01, Japan
JUNJI TERAO, Ph.D.
Head, Lipid Science Laboratory, National Food Research Institute
Ministry of Agriculture, Forestry and Fisheries
2-1-2 Kannondai, Tsukuba, Ibaraki 305, Japan
SHAW WATANABE, M.D.
Professor, Nutrition and Epidemiology, Department of Agriculture
Tokyo University of Agriculture
1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156, Japan
TOSHIKAZU YO SHIKA WA , M.D.
Associate Professor, First Department of Internal Medicine
Kyoto Prefectural University of Medicine
Kawaramachi-Hirokoji, Kamigyo-ku, Kyoto 602, Japan
ISBN 978-4-431-67019-3 ISBN 978-4-431-67017-9 (eBook)
DOI 10.1007/978-4-431-67017-9
Library of Congress Cataloging-in-Publication Data
Food factors far cancer prevention I H. Ohigashi ... [et al.l.
p. cm.
"The International Conference on Food Factars: Chemistry and
Cancer Prevention was held in Hamamatsu, Japan, in December 1995"
Pref.
Includes bibliographical references and index.
1. Cancer-Chemoprevention-Congresses. 2. Cancer-Diet therapy
Congresses. I. Ohigashi, H. (Hajime), 1944- .
H. International Conference on Food Factars: Chemistry and Cancer
Prevention (1995 : Hamamatsu-shi, Japan)
RC268.15.F65 1997
616.99'4052-DC21
Printed on acid-free paper
© Springer Japan 1997
Originally published by Springer-Verlag Tokyo in 1997.
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SPIN: 10570196
Preface
Cancer prevention currently is regarded as one of the most promising strategies for
cancer contro!. Human epidemiology and animal studies have indicated that cancer risk
may be modified by changes in dietary habits or dietary components.
The International Conference on Food Factors: Chemistry and Cancer Prevention was
held in Hamamatsu, Japan, in December 1995, bringing together leading researchers
from all over the world. A satellite symposium, "Free Radical Scavengers in Food and
Biological Systems," was held in conjunction with the International Conference on Food
Factors that same month in Honolulu. At the symposium, oral papers and posters were
presented on topics related to the mechanisms of antioxidants, their function as free
radical scavengers in food and biological systems, and the clinical and health
implications.
The proceedings of the conference present recent research data and review lectures by
numerous experts and will be of special interest and relevance to all who are concerned
with cancer prevention. Contributors from universities, national and public institutes,
and industries were carefully chosen to provide a broad range of ideas and insights in
cancer prevention.
The first two chapters cover general concepts, epidemiological bases, and experimen
tal systems for cancer prevention. The following 16 chapters cover the latest methods for
evaluation of cancer preventive potentials of diets and dietary ingredients, and their
mechanisms. Special emphasis has been focused on chemical, biological, and molecular
properties of selected phytochemicals in teas, fruits, vegetables, herbs, and spices, and
on their potential for cancer prevention as estimated by animal models. Subsequently,
preventive effects of vitamins, lipids, carotenoids, flavonoids, and less common dietary
ingredients are discussed. This book embodies the most up-to-date overview of current
research from around the world and provides valuable information and useful research
tools to promote further investigation in this challenging field.
We would like to take this opportunity to thank the authors for their excellent
contributions and cooperation in the development of this book. We would also like to
thank the many others whose support made the conference a success.
HAJIME OHIGASHI
TOSHIHIKO OSAWA
JUNJI TERAO
SHAW WATANABE
TOSHIKAZU YOSHIKAWA
v
Contents
Preface ............................................................ v
Application to Cancer Prevention
Diet and Cancer: Epidemiological Approaches
S. WATANABE, M. KIMIRA, and T. SOBUE ............................... 3
Mechanisms of Chronic Disease Prevention
J. H. WEISBURGER .................................................. 9
Epidemiology of Vegetables and Fruits in Cancer Prevention
H. B. BUENO-DE-MESQUITA, M. C. OCKE, and D. KROMHOUT 14
Antimutagenesis and Cancer Prevention
D. M. SHANKEL and L. A. MITSCHER ................................... 21
Multiple Mechanisms of Cancer Prevention by Phytochemicals:
Interaction Between Cellular Proliferation and Endogenous Mutagens
R. V. COONEY, L. J. MORDAN, and A. FRANKE ........................... 26
Diet and Cancer Prevention in the United States
P. GREENWALD ..................................................... 30
Biochemoprevention: A New Concept for Cancer Control
H. NISHINO ........................................................ 36
Biochemical and Physiological Importance of Plant Polyphenols
T.OSAWA ......................................................... 39
Studies on Functional Foods in Japan: State of the Art
S. ARAI ........................................................... 47
Carcinogenesis and Its Inhibition: Experimental Approaches
Free Radicals, Antioxidants, and Cancer
E. NIKI ............................................................ 55
Increased 8-Hydroxyguanine Repair Activity in Animal Livers and Human
Leukocytes Induced by Oxidative Stress: Effects of Diet, Physical Exercise,
and Cigarette Smoking
H. KASAI, S. ASAMI, R. YAMAGUCHI, and T. HIRANO ..................... 58
Effects of Aging and Vitamin a Deficiency on DNA Damage
Y. NaKANo, M. TAKENOSHITA, M. YABUNE, H. KATSURA, S. TAKENAKA,
R. YAMAJI, M. KITAGAWA, K. HOSOTANI, K. MIYATAKE, and H. OCHI 63
VII
VIII Contents
Use ofMouse JB6 Cells to Identify Molecular Targets and Novel Agents for
Prevention of Carcinogenesis
J. L. CMARIK and N. H. COLBURN 67
Tumor Progression Accelerated by Oxygen Species and Its Chemoprevention
M. HOSOKAWA, K. NAKAI, and F. OKADA .............................. . 77
Prevention of Chemically Induced Rat Carcinogenesis by Antioxidants:
Focus on HTHQ
M. HIROSE, R. HASEGAWA, M. FUTAKUCHI, H. TANAKA, T. MIKI,
H. KANEKO, and T. SHIRAI ......................................... 82
Development of Medium-Term Bioassays for Detection of
Chemopreventive Agents
S. FUKUSHIMA, N. TAKADA, S. TAKAHASHI, and H. WANIBUCHI 88
Preventive Effects of Various Antioxidants on Endogenous Liver
Carcinogenesis in Rats Fed a Choline-Deficient, L-Amino Acid-Defined Diet
D. NaKAE, K. TAMURA, Y. KOBAYASHI, H. AKAI, K. HORIGUCHI, T. TSUJIUCHI,
A. DEN DA, and Y. KONISHI ........... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92
Protective Role of Dietary Factors in Carcinogenesis of Digestive Organs
H. MORI, T. TANAKA, S. SUGIE, N. YOSHIMI, T. KAWAMORI, Y. HIROSE,
and T. OSAWA ................................................... 98
Green Tea
Epidemiological Evidence for Prevention of Cancer and Cardiovascular
Disease by Drinking Green Tea
K. NAKACHI, K. IMAI, and K. SUGA .................................... 105
Tea Components and Cancer Prevention
O. KORVER ........................................................ 109
Mechanistic Considerations of the Inhibition of Carcinogenesis by Tea
C. S. YANG, G.-Y. YANG, M.-J. LEE, and L. eHEN ......................... 113
Inhibitory Effects and Toxicity of Green Tea Components for the Prevention
of Gastrointestinal Carcinogenesis
T. YAMANE, H. NAKATANI, H. MATSUMOTO, Y. IWATA, and T. TAKAHASHI 118
Anticarcinogenesis of Tea Polyphenols
J.-K. LIN, Y.-C. LIANG, Y.-C. CHEN, I.-M. JUAN, and S.-Y. LIN-SHIAU 122
Mechanism of (-)-Epigallocatechin Gallate and Green Tea in Inhibition of
Carcinogenesis
M. SUGANUMA, S. OKABE, M. ONIYAMA, N. SUEOKA, T. Kozu, A. KOMORI,
E. SUEOKA, E. HARA, and H. FUJIKI ...... . . . . . . . . . . . . . . . . . . . . . . . . . . . 127
Tea as Antioxidant in Prevention of Lung Cancer
F.-L. CHUNG, Y. Xu, c.-L. JIN, and M. WANG ............................ 130
Inhibitory Effects of Green Tea Infusion on In Vitro Invasion and
In Vivo Metastasis of Mouse Lung Carcinoma Cells
M. ISEMURA, M. SAZUKA, H. IMAZAWA, T. NAKAYAMA, T. NORo,
Y. NAKAMURA, and Y. HA RA ....................................... 134
Antitumor-Promoting Effects ofTea Aqueous Nondialysates in Mouse
Epidermal JB6 Cells
Y. NAKAMURA, I. KAWASE, S. HARADA, M. MATSUDA, T. HONMA,
and I. TOMI TA ................................................... 138
Contents IX
Inhibitory Effect of Tea Extracts on the Formation of Heterocyclic Amines
During Cooking of Hamburger
N. KINAE, M. FURUGORI, H. TAKEMURA, M. IWAZAKI, K. SHIMOl,
and K. WAKABAYASHI ............................................. 142
Prophylactic Functions of Antioxidant Tea Polyphenols
Y. HARA .......................................................... 147
Antioxidative Activity Against Superoxide of Anticarcinogenic Tea-Leaf
Catechins: Measurement by the Cypridina Chemiluminescence Method
N. SUZUKI, H. HATATE, T. ITAMI, Y. TAKAHASHI, I. OGUNI, N. KANAMORI,
T. NOMOTO, and B. YODA .......................................... 152
Fruit and Vegetables
Stimulation ofLeukocytes by Vegetable and Fruit Juices
M. YAMAZAKI and H. UEDA .......................................... 159
Formation of Thioproline, Effective as a Nitrite-Trapping Agent
in the Human Body, in Various Cooked Foods
M. TSUDA and Y. KURASHIMA ........................................ 162
Antimutagen Formation and Nitrite Scavenging by Unprocessed or
Processed Fruit and Vegetable Fibers
K. KANGSADALAMPAI, C. BUTRYEE, and P. LAOHAVECHVANICH ............ 166
Anticancer Functions of Nondialyzable Extracts of Vegetables and Fruits
K. SHINOHARA, Z.-1. KONG, and M. KOBORI ......... . .................. . 170
Spinach Induces the Differentiation of Human Leukemia Cells
M. KOBORI, H. SHINMOTO, T. TSUSHIDA, and K. SHINOHARA ............... 174
Effects of Apple Pectin on Fecal Enzyme Activities and Prostaglandin E
2
Levels in Azoxymethane-induced Rat Colon Carcinogenesis
K. TAZAWA, H. OKAMI, 1. YAMASHITA, Y. OHNISHI, K. KOBASHI,
and M. FUJIMAKI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 178
Some Phytochemicals and Related Compounds in Vegetables as
Potent Inhibitors of Human DNA Topoisomerase 11
M. MIYAHARA, M. KAWASAKI, H. AKIYAMA, T. NARUI, M. TOYODA,
T. OKUYAMA, and Y. SAlTO......................................... 182
Anti-tumor Promoters from Edible Thai Plants: Isolation, Cancer Preventive
Potential, and Action Mechanisms
H. OHIGASHI, A. MURAKAMI, Y. NAKAMURA, and K. KOSHIMIZU .......... 188
Chemoprevention of Oral and Colon Carcinogenesis by Natural Compourids
Protocatechuic Acid, l'-Acetoxychavicol Acetate, S-Methyl Methane
Thiosulfonate, and Hesperidin from Vegetables and Fruits
T. TANAKA, H. MAKITA, M. OHNISHI, A. MURAKAMI, K. KOSHIMIZU,
Y. NAKAMURA, H. OHIGASHI, and H. MORI .......................... 194
Enhancement by Indole-3-Carbinol of Liver and Thyroid Gland Neoplastic
Development in a Rat Medium-Term Multiorgan Carcinogenesis Model
D. J. KIM, N. ITo, and H. TSUDA .... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 200
Distribution of Carotenoids in Fruits and Vegetables as a Criterion for the
Selection of Appropriate Chemopreventive Agents
F. KHACHIK, Z. NIR, R. 1. AUSICH, A. STECK, and H. PFANDER............. 204
The Tomato Carotenoid Lycopene and Cancer
J. LEVY, M. DANILENKO, and Y. SHARONI ............................... 209
X Contents
Spices
Organoselenium and Organosulfur Phytochemicals from Genus Allium
Plants (Onion, Garlic): Relevance for Cancer Protection
E. BLOCK .......................................................... 215
The Role of Flavonoids and Garlic in Cancer Prevention
M. STEINER ........................................................ 222
Garlic Reduces Plasma Cholesterol in Hypercholesterolemic Men Maintaining
Habitual Diets
Y.-Y. YEH, R. 1. LIN, S.-M. YEH, and S. EVANS ........................... 226
Inhibition Site of Methylallyl Trisulfide, a Volatile Oi! Component of Garlic,
in the Platelet Arachidonic Acid Cascade
T. ARIGA, A. TAKE DA, S. TERAMOTO, and T. SEKI ........................ 231
Antitumor-Promoting Activities of Ginsenoside Rg, and Panax notoginseng
T. KONOSHIMA, M. T AKASAKI, and H. TOKUDA .......................... 235
Preventive Effects of Panax ginseng C. A. Meyer on Various Human Cancers
T.-K. YUN ......................................................... 240
Sesamin, a Multifunctional Factor for Prevention ofVarious Disorders
Including Carcinogenesis
M. SUGANO, J.-Y. Gu, and K. YAMADA ................................. 245
Antioxidant and Antitumorigenic Properties of Curcumin
M.-T. HUANG ...................................................... 249
Antitumorigenic Activity of Rosemary
M.-T. HUANG and C.-T. Ho ........................................... 253
Effects of Capsaicin, a Major Pungent Principle in Hot Red Pepper, on
Chemically Induced Carcinogenesis and Mutagenesis
Y.-J.SURH ......................................................... 257
Herbs
Antitumor Promoters from Plants Used as Condiments or Garnishes
T. MATSUMOTO, A. MATSUMOTO, H. TOKUDA, and H. NISHINO ............ 265
Cancer Chemoprevention with Everyday Food, Traditional Japanese Food,
and Traditional Folk Medicines
T.OKUYAMA ....................................................... 270
Bioactive Phenolic Compounds for Cancer Prevention from HerbaI Medicines
S. NISHIBE ........................................................ 276
Structure-Activity Relationship of Antioxidant and Antitumor Polyphenols
T. OKUDA ......................................................... 280
Abrus (A. precatorius L.) Leaf Extract as a Novel Antitumor Agent
P. SUR and D. K. GANGULY ........................................... 286
Cereals and Beans
Antioxidative Defense System and Free Radical Scavenging Potentials
of Cereals
N. RAMARATHNAM, H. OCHI, and M. TAKEUCHI 293
Natural Antioxidants from Oilseeds
F. SHAHIDI ........................................................ 299
Contents XI
A Strong Antioxidant Found in Young Green Barley Leaves
T. SHlBAMOTO ..................................................... 304
Antioxidative and Antigenotoxic Properties of Flavonoids from Beans
(Phasealus vulgaris L.)
B. RAAB, J. HEMPEL, and H. BÖHM .................................... 309
Photon Emission by Natural Radical Scavengers in the Presence of Active
Oxygen Species
Y. YOSHlKl, K. OKUBO, and K. IGARASHl ............................... 313
Inhibition of Lipid Peroxidation and Radical Scavenging Effect of
Anthocyanin Pigments Isolated from the Seeds of Phasealus vulgaris L.
T. TSUDA, K. OHSHlMA, S. KAWAKlSHI, and T. OSAWA ................... 318
Triterpene Saponins from Vigna unguiculata, Phasealus vulgaris, Phasealus
coccineus, Canavalia gladiata, and Lupinus polyphyllus x arboreus:
Their Structures, Antihepatotoxic Activities, and Antioxidative Inactivity
J. KlNJO, M. YAMASHlTA, and T. NOHARA .............................. 323
Marine Products
Antitumor Peptidoglycan with New Carbohydrate Structure from Squid Ink
H. MATSUE, Y. TAKAYA, H. UCHlSAWA, T. NARAOKA, B. OKUZAKl,
F. NARUMl, K. ISHIDA, and J. SASAKl ................................ 331
Dietary Marine Algae and Their Antitumor Effects
1. YAMAMOTO, M. MORlGUCHl, S. MATSUURA, and H. MARUYAMA 337
Antimutagenic, Antiinflammatory, and Potential Anticancer Substances
from Marine Algae
W. H. GERWlCK .................................................... 342
Processed Foods
Effects of Miso in Reducing Risk of Liver and Gastric Tumors in
Experimental Animals
H. WATANABE, Y. MASAOKA, T. GOTOH, N. FUJlMOTO, and A. ITo 351
Food Factors from Fermented Foods: Isolation of Monascin, Ankaflavin,
and Kojic Acid as Lipoxygenase Inhibitors from Beni-Koji and Koji
A. HIROTA, S. WASHlYAMA, Y. MORlMITSU, and N. MURAMATSU . . . .. . . . . . . 355
Superoxide Radical Scavenging Activities of Wines, and Antioxidative
Properties of Fractions Recovered from Merlot Wine Pomace
M. SATO, N. RAMARATHNAM, Y. SUZUKl, T. OHKUBO, M. TAKEUCHl,
and H. OCHl ..................................................... 359
Conjugated Linoleic Acid: An Anticarcinogenic Nutrient
M. W. P ARlZA ...................................................... 365
Intestinal Flora and Cancer Control: Inhibitory Effect of Oral Administration
of Lactobacillus casei in a Model of Hepatic Metastasis of Rat
K. TAZAWA, Y. OHNlSHl, H. OHKAMl, M. OKAMOTO, T. YUGUCHl,
1. YAMASHlTA, K. MASUYAMA, K. YAMAMOTO, S. TAKEMORl, H. ARAl,
T. SAKAMOTO, and M. FUJlMAKl .................................... 367
Prophylactic Effect of a Lactobacillus casei Preparation on the Recurrence
of Bladder Cancer
S. SAKAMOTO and H. AKAZA 371