Pronounced inhibition by a natural anthocyanin, purple corn color, of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)-associated colorectal carcinogenesis in male F344 rats pretreated with 1,2-dimethylhydrazine

Hagiwara, Akeo; Miyashita, Kayoko; Nakanishi, Takumi; Sano, Masashi; Tamano, Seiko; Kadota, Toshikazu; Koda, Takatoshi; Nakamura, Mikio; Imaida, Katsumi; Ito, Nobuyuki; Shirai, Tomoyuki

doi:10.1016/s0304-3835(01)00510-9

Cited by 180 publications

(126 citation statements)

References 18 publications

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“…Corn is a good source of natural antioxidants such as vitamins, carotenoids, flavonoids, and other phenolic compounds (Lopez-Martinez, Oliart-Ros, Valerio-Alfaro, Lee, & Parkin, 2009;Montilla, Hillebrand, Antezana, & Winterhalter, 2011). Accumulated evidence suggests that anthocyanin pigments in corn are responsible for its high antioxidant activities and have been shown to potentially reduce the risk of colon cancer (Hagiwara et al, 2001), prevent heart ischemia-reperfusion injury and hyperlipidemia (Toufektsian et al, 2008), anti-inflammatory effects (He & Giusti, 2010) and prevent diabetes and obesity (Tsuda, Horio, Uchida, Aoki, & Osawa, 2003).…”

Section: Introductionmentioning

confidence: 99%

Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking

et al. 2014

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a b s t r a c tAntioxidant components, including anthocyanins and phenolic compounds, antioxidant activity, and their changes during traditional cooking of fresh purple waxy corn were investigated. As compared to the raw corn, thermal treatment caused significant (p 6 0.05) decreases in each antioxidant compound and antioxidant activity. Steam cooking preserved more antioxidant compounds than boiling. Boiling caused a significant loss of anthocyanin and phenolic compounds into the cooking water. This cooking water is a valuable co-product because it is a good source of purple pigment. By comparing levels of antioxidant compounds in raw and cooked corn, we determined that degradation results in greater loss than leaching or diffusion into cooking water. Additionally, separation of kernels from the cob prior to cooking caused increased loss of antioxidant compounds.

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Section: Introductionmentioning

confidence: 99%

Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking

et al. 2014

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“…Anthocyanins are the putative cancer chemopreventive ingredients of bilberry, as borne out by their efficacy in preclinical models, especially those of gastrointestinal malignancies: anthocyanins and anthocyanin-rich fruit extracts decreased aberrant crypt foci and reduced colonic adenocarcinoma burden in rats that had received the chemical carcinogens azoxymethane, 1,2-dimethylhydrazine or 2-amino-1-methyl-6-phenylimidazo [4, 5-b]pyridine (3)(4)(5). Anthocyanin-rich berry extracts protected against esophageal cancer in rodents (6) and reduced adenoma development in Apc Min mice (7), a model of human familial adenomatous polyposis coli.…”

Section: Discussionmentioning

confidence: 99%

“…Dietary phytochemicals exemplified by anthocyanins, bright blue-or red-colored polyphenols, which occur ubiquitously in vegetables and fruits, are attractive candidates for clinical evaluation, as they possess a good safety record. Studies in preclinical carcinogenesis models suggest that anthocyanins may prevent malignancies, notably in the gastrointestinal tract (3)(4)(5)(6)(7)(8). However, many aspects of their clinical pharmacology, such as concentrations achievable in organs targeted for prevention of malignancy, are only poorly understood.…”

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confidence: 99%

Pilot Study of Oral Anthocyanins for Colorectal Cancer Chemoprevention

Thomasset

Berry

Cai

et al. 2009

Cancer Prevention Research

114

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Naturally occurring anthocyanins possess colorectal cancer chemopreventive properties in rodent models. We investigated whether mirtocyan, an anthocyanin-rich standardized bilberry extract, causes pharmacodynamic changes consistent with chemopreventive efficacy and generates measurable levels of anthocyanins in blood, urine, and target tissue. Twenty-five colorectal cancer patients scheduled to undergo resection of primary tumor or liver metastases received mirtocyan 1.4, 2.8, or 5.6 grams (containing 0.5-2.0 grams anthocyanins) daily for 7 days before surgery. Bilberry anthocyanins were analyzed by high performance liquid chromatography (HPLC) with visible or mass spectrometric detection. Proliferation was determined by immunohistochemistry of Ki-67 in colorectal tumor. Concentrations of insulin-like growth factor (IGF)-I were measured in plasma. Mirtocyan anthocyanins and methyl and glucuronide metabolites were identified in plasma, colorectal tissue, and urine, but not in liver. Anthocyanin concentrations in plasma and urine were roughly dose-dependent, reaching ∼179 ng/gram in tumor tissue at the highest dose. In tumor tissue from all patients on mirtocyan, proliferation was decreased by 7% compared with preintervention values. The low dose caused a small but nonsignificant reduction in circulating IGF-I concentrations. In conclusion, repeated administration of bilberry anthocyanins exerts pharmacodynamic effects and generates concentrations of anthocyanins in humans resembling those seen in Apc Min mice, a model of FAP adenomas sensitive to the chemopreventive properties of anthocyanins. Studies of doses containing <0.5 gram bilberry anthocyanins are necessary to adjudge whether they may be appropriate for development as colorectal cancer chemopreventive agents.

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“…Animal studies have also reported anticarcinogenic properties of anthocyanins. In induced rat colon cancer cell models they significantly decreased total tumors as well as aberrant crypts (Hagiwara et al, 2001;Hagiwara et al, 2002;Harris et al, 2001;Lala et al, 2006;Magnusson et al, 2003). Cai and colleagues demonstrated that Red grape pomace extract (oenocyanin) interferes with adenoma development in the Apc Min mouse by affecting tumor burden more prominently than tumor number.…”

Section: Cytotoxicity In Colon and Other Cancer Cell Linesmentioning

confidence: 98%