Functional Foods for Disease Prevention I. Fruits, Vegetables, and Teas

253 Pages·1998·22.25 MB·English

by  Takayuki Shibamoto

Functional Foods for Disease
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ACS SYMPOSIUM SERIES 701
Functional Foods for Disease
Prevention I
01 Fruits, Vegetables, and Teas
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0.1 Takayuki Shibamoto, EDITOR
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Developed from a symposium sponsored by the Division
of Agricultural and Food Chemistry at the 213th National Meeting
of the American Chemical Society,
San Francisco, California,
April 13-17, 1997
American Chemical Society, Washington, DC
Library of Congress Cataloging-in-Publication Data
Functional foods for disease prevention / Takayuki Shibamoto, Junji Tarao,
Toshihiko Osawa, editors.
p. cm.—(ACS symposium series, ISSN 0097-6156; 701-702)
1
00 "Developed from a symposium sponsored by the Division of Agricultural and
01.fw FSooocide tCy,h eSmanis Ftrrya nact itshceo ,2 C13altihfo Nrnaitaio, nAapl rMil e1e3ti-n1g7 ,o 1f 9th9e7 .A" merican Chemical
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0
8- Includes bibliographical references and indexes.
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1 Contents: I. Fruits, vegetables, and teas — II. Medicinal plants and other
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0 ISBN 0-8412-3572-4 (v. 1). — ISBN 0-8412-3573-2 (v. 2)
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1 1. Medicinal plants—Congresses. 2. Functional foods—Congresses.
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d I. Shibamoto, Takayuki. II. Terao, Junji. III. Osawa, Toshihiko. IV. American
org 98 | Chemical Society. Division of Agricultural and Food Chemistry. V. American
ctober 24, 2009 | http://pubs.acs.blication Date: September 24, 19 CTR6ICDn1hhSoifs5eoep1t'm rr.y6p3mir4bai2ic.apug—Fatethiel8ort dd7 Sn©uc o bs2Sc ey11icde 9 iO te9iynxn8.1cf tMoe9Ahrs9idme—s8 e e UptPiruninecbgiravlm in(ec2 araCs1ntiihe3toynethn mc:P e mir1 ceo9eas9fels t7P Ss ao :tp hcSeieaer nt mfy oF irnr aiPmnrciunimstce odre, LqCiuabilrrieafmr.)y e VMnIt.sa S teoerfri 9iaAe8lssm-..6 eA9Cri7NIcP8aS nI ZN3a9ti.o4n8a-l1 9S8ta4n.d ard for
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P All Rights Reserved. Reprographic copying beyond that permitted by Sections 107 or 108 of the U.S.
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PRINTED IN THE UNITED STATES OF AMERICA
Advisory Board
ACS Symposium Series
1
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w Mary E. Castellion Omkaram Nalamasu
1.f ChemEdit Company AT&T Bell Laboratories
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98- Arthur B. Ellis Kinam Park
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k-1 University of Wisconsin at Madison Purdue University
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02 Jeffrey S. Gaffney Katherine R. Porter
0.1 Argonne National Laboratory
oi: 1 Gunda I. Georg Duke University
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org 98 | University of Kansas Douglas A. Smith
ctober 24, 2009 | http://pubs.acs.blication Date: September 24, 19 LNRUCR.anaiy bWciRwnvihese.tr csarhJeesooraiin dthaFrycc n o ehANsooo fId..n Pn MsML s. PG tioisKhtarsueaoroltrupyeumeppr amai k ncayeoun ftnfic al TEMMPLUhaanesraieRikrtcv rmDoeeeht-syairADaensn aSie aΒ tr CylRvcG . ihh D.osr e T foTPm. uMohTaipacwin,raca mthlIny niCaslgccoeao.ennr .u dti cal
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University of Illinois William C. Walker
at Urbana-Champaign DuPont Company
Foreword
THE ACS SYMPOSIUM SERIES was first published in 1974 to provide
a mechanism for publishing symposia quickly in book form. The pur
pose of the series is to publish timely, comprehensive books devel
oped from ACS sponsored symposia based on current scientific re
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00 search. Occasionally, books are developed from symposia sponsored
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1.f by other organizations when the topic is of keen interest to the chem
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98- Before agreeing to publish a book, the proposed table of contents
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k-1 is reviewed for appropriate and comprehensive coverage and for in
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1/ terest to the audience. Some papers may be excluded in order to better
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10 focus the book; others may be added to provide comprehensiveness.
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1 When appropriate, overview or introductory chapters are added.
oi: Drafts of chapters are peer-reviewed prior to final acceptance or re
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Preface
"FUNCTIONAL FOODS"
are called by many different names, in
cluding designer foods, pharmafoods, nutraceuticals, medical foods, and a host
of other names, depending on one's background and perspective. Recently, food
01 components that possess such biological characteristics, such as anticarcino-
0
pr genicity, antimutagenicity, antioxidative activity, and antiaging activity, have
1.
70 received much attention from food and nutrition scientists as a third functional
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8- component of foods, after nutrients and flavor compounds. This symposium fo
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1 cuses on the latest scientific research and the impact of this research on policy
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1/b and regulation of functional foods. A major objective of the symposium was to
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0 provide a forum for interaction among food chemists, nutritionists, medical
1
10. doctors, students, policy makers, and interested personnel from industries.
oi: The two volumes of Functional Foods: Overview and Disease Prevention
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g 8 | cover the most recent research results and state-of-the art research methodology
s.acs.or24, 199 iins stuhees afireel da. lsIon pardedsietniotend, . cuTrrheen tc opnertrsipbeucttoivrse sa roen efxupnecrttiso nina lt hfoe oadrse aa nodf rfeugnucltaiotonrayl
09 | http://pube: September faaondodad, Tst ahaienw dNa nwe.t ehreer lsaenldecs,t eGd efrrmoman my,a nFyin claonudn,t rIisersa, eiln, cJlaupdainn,g Kthoer eUan, iTtehda iSltaanteds,, InCdaina ,
ctober 24, 20blication Dat vdsteoirtcusteotTi rohsan,ir sse p,a bhgsoa oorovmkfe rapsnccrmooielveonnigtdtiiasestlst s si,,v n aisnnltuuicttaulrbuittildioeoi nnnisgni,s fabtosnir,od ml aopangrtdiiivo snfatost e,oa ndbidn io sdccuuhisseeetnrfmitueiliss st.trs se, ,s fecraohrmecmh aitscotasod,l sem mfeoicdr idcinai l
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ous human disease prevention. Biological activities of different natural plants
such as fruits, vegetables, teas, and their related compounds are presented.
Acknowledgments
We appreciate contributors of this book and participants of the Symposium very
much. Without their effort and support, the Symposium would not be success
ful. We thank Tomoko Shibamoto, Sangeeta Patel, and Takashi Miyake for
their assistance in organizing and proceeding the Symposium. We are indebted
to Hiromoto Ochi who donated a fund to award 10 outstanding papers.
xi
We acknowledge the financial support of the following sponsors: AIM In
ternational Inc.; Amway Japan Ltd.; Avron Resources Inc.; Fuji Oil Co., Ltd.;
Green Foods Corporation; Kikkoman Corporation; Mercian Corporation; Mitsui
Norin Co., Ltd.; Morinage & Co., Ltd.; Nikken Fine Chemical Co., Ltd.; Nikken
Foods Co., Ltd.; Taiho Pharmaceutical Co., Ltd.; The Calpis Food Industry Co.,
Ltd.; The Rehnborg Center for Nutrition & Wellness and Nutrilite, Amway
Corp.; UOP; Yamanouchi Pharmaceutical Co., Ltd.; and The Division of Agri
cultural and Food Chemistry of the American Chemical Society.
TAKAYUKI SHIBAMOTO
University of California at Davis
Department of Environmental Toxicology
01 Davis, CA 95616
0
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70 JUNJI TERAO
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19 University of Tokushima
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10. TOSHIHIKO OSAWA
oi: Department of Applied Biological Sciences
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p://pubember
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xii
Chapter 1
The Prevention of Cancer
Bruce N. Ames1 and Lois Swirsky Gold1,2
1Barker Hall and 2Lawrence Berkeley National Laboratory, University
of California, Berkeley, CA 94720
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7 1. The major causes of cancer are:
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8- a) Smoking: About a third of U.S. cancer (90% of lung cancer);
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9 b) Dietary imbalances, e.g., lack of dietary fruits & vegetables:
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k- The quarter of the population eating the least fruits & vegetables has
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1/ double the cancer rate for most types of cancer compared to the quarter
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0 eating the most;
1
0. c) Chronic infections: mostly in developing countries;
1
oi: d) Hormonal factors: primarily influenced by life style.
d 2. There is no epidemic of cancer, except for lung cancer due to
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O Pu and 19 are rodent carcinogens. Plants in the human diet contain
thousands of natural pesticides which protect them from insects and
other predators: 63 have been tested and 35 are rodent carcinogens.
4. There is no convincing evidence that synthetic chemical pollutants
are important for human cancer.
Cancer Trends
Cancer death rates overall in the U.S. (excluding lung cancer due to smoking) have
declined 16% since 1950 (1). The types of cancer deaths that have decreased since
1950 are primarily stomach, cervical, uterine, and colorectal. The types that have
increased are primarily lung cancer (90% is due to smoking, as are 35 % of all cancer
2 ©1998 American Chemical Society
3
deaths in the U.S.), melanoma (probably due to sunburns), and non-Hodgkin's
lymphoma. If lung cancer is included, mortality rates have increased over time, but
recently have declined in men due to the effects of decreased smoking (1). The rise in
incidence rates in older age groups for some cancers, e.g., prostate, can be explained
by known factors such as improved screening. 'The reason for not focusing on the
reported incidence of cancer is that the scope and precision of diagnostic information,
practices in screening and early detection, and criteria for reporting cancer have
changed so much over time that trends in incidence are not reliable" (2). (See also (3)
and (4)).
Cancer is one of the degenerative diseases of old age and increases
exponentially with age in both rodents and humans. External factors, however, can
markedly increase cancer rates (e.g., cigarette smoking in humans) or decrease them
(e.g., caloric restriction in rodents). Life expectancy has continued to rise since
1950. Thus the increases in the crude number of observed cancer deaths (not
1 adjusted for age) reflect the aging of the population and the delayed effects of earlier
0
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c
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7 Important Causes of Human Cancer
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8-
9
9 Epidemiological studies have identified the factors that are likely to have a major effect
1
k- on lowering rates of cancer: reducing smoking, improving diet (e.g., increased
b
1/ consumption of fruits and vegetables), and controlling infections (5). We (5) estimate
2
0 that diet accounts for about one-third of cancer risk in agreement with the earlier
1
0. estimates of Doll and Peto (3), and we discuss diet in the next section. Other factors
1
oi: are lifestyle influences on hormones, avoidance of intense sun exposure, increased
d physical activity, reduced consumption of alcohol, and occupational exposures.
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disease, and about 400,000 premature deaths per year in the United States (8).
Tobacco is a known cause of cancer of the lung, bladder, mouth, pharynx, pancreas,
stomach, larynx, esophagus and possibly colon. Tobacco causes even more deaths
by diseases other than cancer. Smoke contains a wide variety of mutagens and rodent
carcinogens. Smoking is also a severe oxidative stress and causes inflammation in
the lung. The oxidants in cigarette smoke-mainly nitrogen oxides-deplete the
body's antioxidants. Thus, smokers must ingest two to three times more vitamin C
than non-smokers to achieve the same level in blood, but they rarely do. Inadequate
concentration of Vitamin C in plasma is more common among the poor and smokers
(6).
Men with inadequate diets or who smoke may damage both their somatic
DNA and the DNA of their sperm. When the dietary Vitamin C is insufficient to keep
seminal fluid Vitamin C at an adequate level, the oxidative lesions in sperm DNA are
increased 250% (9-11). Smokers also produce more aneuploid sperm than non-
smokers (12). Paternal smokers, therefore, may plausibly increase the risk of birth