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. This work is subject to copyright. All rights are reserved, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcast ing, reproduction on microfilms or in other ways, and storage in da ta banks. The use of registered names, trademarks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. Product liability: The publisher can give no guarantee for information about drug dosage and applica tion thereof contained in this book. In every individual case the respective user must check its accuracy by consulting other pharmaceuticalliterature. Typesetting: Best -set Typesetter Ltd., Hong Kong 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