Hepatocellular carcinoma (HCC) is one of the most lethal and prevalent malignancies, worse still, there are very limited therapeutic measures with poor clinical outcomes. Dietary restriction (DR) has been known to inhibit spontaneous and induced tumors in several species, but the mechanisms are little known. In the current study, by using a diethylnitrosamine (DEN)-induced HCC mice model, we found that DR significantly reduced the hepatic tumor number and size, delayed tumor development, suppressed proliferation and promoted apoptosis. Further transcriptome sequencing of liver tissues from the DEN and the DEN accompanied with DR (DEN+DR) mice showed that DEN induced profound changes in the gene expression profile, especially in cancer-related pathways while DR treatment reversed most of the disturbed gene expression induced by DEN. Finally, transcription factor enrichment analysis uncovered the transcription factor specificity protein 1 (SP1) probably functioned as the main regulator of gene changes, orchestrating the protective effects of DR on DEN induced HCC. Taken together, by the first comprehensive transcriptome analysis, we elucidate that DR protects aginst DEN-induced HCC by restoring the disturbed gene expression profile, which holds the promise to provide effective molecular targets for cancer therapies.

Tea is a worldwide health beneficial beverage for its antioxidant ability. 1,1‐diphenyl‐2‐picryl‐hydrazyl (DPPH) assay is a common method to measure the antioxidant capacity of tea compounds, yet the contribution ratio of various characteristic tea compounds is still unclear. high‐performance liquid chromatography (HPLC) was used to examine the content of polyphenol compounds in 24 tea samples from four tea categories (green tea, white tea, oolong tea, and black tea). Based on the results of DPPH and HPLC, contribution ratio of each tea compound was analyzed by the Pearson correlation analysis and the partial least squares regression (PLSR). The Pearson correlation analysis showed that the order of correlation between the area of 13 peaks and the antioxidant ability of tea samples was x8 > x6 > x3 > x13 > x10 > x7 > x2 > x5 > x11 > x9 > x4 > x12 > x1; the regression equation fit by PLSR was Y = 47.258 − 0.760x1 + 0.287x2 − 1.484x3 − 0.569x4 + 0.674x5 + 2.257x6 + 1.698x7 + 1.389x8 − 0.188x9 + 0.467x10 + 0.297x11 + 1.314x12 + 0.963x13. We identified nine common peaks by reference standard substances: the x3 was gallic acid (GA), x4 was theobromine, x5 was catechuic acid (CA), x6 was epigallocatechin (EGC), x8 was epigallocatechin gallate (EGCG), x9 was caffeine, x10 was epicatechin (EC), x12 was epicatechin gallate (ECG), and x13 was gallocatechin gallate (GCG). Based on the study of spectrum‐effect correlation, we obtain a better understanding of the antioxidant activity of complex tea polyphenols component. Practical applications Identify the contribution of specific chemical compound to antioxidant activity by the coefficients in PLSR equation and provide a deeper insight into the joint effect of multiple ingredients of tea. Further, we can infer the DPPH free radical scavenging ability of a new kind of tea by the PLSR equation without chemical detection.

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This study was to investigate the association of long-term fruit and vegetable (FV) intake with all-cause mortality. We utilized data from the China Health and Nutrition Survey (CHNS), a prospective cohort study conducted in China. The sample population included 19,542 adult respondents with complete mortality data up to 31 December 2011. Cumulative FV intake was assessed by 3 day 24 h dietary recalls. Cox proportional hazards regression was used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) of all-cause mortality. Covariates included sociodemographic characteristics, lifestyle factors, health-related factors, and urban index. A total of 1409 deaths were observed during follow-up (median: 14 years). In the fully adjusted model, vegetable intake of the fourth quintile (327~408 g/day) had the greatest negative association with death compared to the lowest quintile (HR = 0.63, 95% CI: 0.53–0.76). Fruit intake of the fifth quintile (more than 126 g/day) had the highest negative association (HR = 0.24, 95% CI: 0.15–0.40) and increasing general FV intake were also negatively associated with all-cause mortality which demonstrated the greatest negative association in the amount of fourth quintile (HR = 0.59, 95% CI: 0.49–0.70) compared to the lowest quintile. To conclude, greater FV intake is associated with a reduced risk of total mortality for Chinese adults. High intake of fruit has a stronger negative association with mortality than differences in intake of vegetables. Our findings support recommendations to increase the intake of FV to promote overall longevity.