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Dietary constituents altering the responses to chemical carcinogens
Abstract:
This paper deals with two categories of compounds having the capacity to inhibit the neoplastic effects of chemical carcinogens on the host. The first are inducers of increased microsomal mixed function oxidase activity. An increasing number of these inducers are being found in natural products. Cruciferous vegetables including brussels sprouts, cabbage, and cauliflower contain such compounds. Recently indole-3-acetonitrile, indole-3-carbinol and 3,3'-diindolylmethane have been identified as inducers in these three plants. Other naturally occurring inducers include flavones, safrole, isosafrole, beta-ionone, and oxidized sterols. Since previous work has shown that synthetic inducers may protect against chemical carcinogens, the composition of the diet could play a role in inhibiting the neoplastic response to these carcinogenic agents. The second category of inhibitors comprises the antioxidants. Several of these compounds have been found to inhibit the carcinogenic effects of a variety of chemical carcinogens. Considerable work of this nature has been done with butylated hydroxyanisole and butylated hydroxytoluene two antioxidants extensively used as food additives. Other antioxidants having carcinogen inhibiting capacities include ethoxyquin, disulfiram, and dimethyldithiocarbamate.
Insights
Dietary compounds can inhibit cancer development. Natural inducers of mixed function oxidase activity, found in cruciferous vegetables, and antioxidants, like those used in food additives, show promise in preventing neoplastic effects from chemical carcinogens.
Area of Science:
- Biochemistry
- Toxicology
- Nutritional Science
Background:
- Chemical carcinogens can induce neoplastic effects.
- Dietary compounds are being investigated for their potential to inhibit these effects.
- Two main categories of inhibitors have been identified: mixed function oxidase inducers and antioxidants.
Purpose of the Study:
- To review compounds that inhibit chemical carcinogen-induced neoplastic effects.
- To highlight naturally occurring inducers and common antioxidants with inhibitory properties.
- To emphasize the potential role of diet in cancer chemoprevention.
Main Methods:
- Literature review of compounds inhibiting neoplastic effects.
- Identification of natural products and food additives with inhibitory capacities.
- Categorization of inhibitors into mixed function oxidase inducers and antioxidants.
Main Results:
- Indole-3-acetonitrile, indole-3-carbinol, and 3,3'-diindolylmethane from cruciferous vegetables are identified as mixed function oxidase inducers.
- Naturally occurring inducers also include flavones, safrole, isosafrole, beta-ionone, and oxidized sterols.
- Antioxidants such as butylated hydroxyanisole, butylated hydroxytoluene, ethoxyquin, disulfiram, and dimethyldithiocarbamate demonstrate carcinogen-inhibiting capacities.
Conclusions:
- Dietary composition plays a significant role in inhibiting the neoplastic response to chemical carcinogens.
- Both mixed function oxidase inducers and antioxidants represent promising strategies for cancer chemoprevention.
- Further research into these dietary compounds could lead to novel strategies for cancer risk reduction.