Prevention by natural food anthocyanins, purple sweet potato color and red cabbage color, of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)-associated colorectal carcinogenesis in rats initiated with 1,2-dimethylhydrazine.

Abstract

-The potential of purple sweet potato color (PSPC) and red cabbage color (RCC), natural anthocyanin food colors, to modify colorectal carcinogenesis was investigated in male F344/DuCrj rats, initially treated with 1,2-dimethylhydrazine (DMH) and receiving 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP) in the diet. After DMH initiation, PSPC and RCC were given at a dietary level of 5.0% in combination with 0.02% PhIP until week 36. No PSPC or RCC-treatment-related changes in clinical signs and body weight were found. Incidences and multiplicities of colorectal adenomas and carcinomas in rats initiated with DMH were clearly increased by PhIP. In contrast, lesion development was suppressed by RCC, or tended to be inhibited by PSPC administration. Furthermore, in the non-DMH initiation groups, induction of aberrant crypt foci (ACF) by PhIP was significantly decreased by RCC supplementation. The results thus demonstrate that while PhIP clearly exerts promoting effects on DMH-induced colorectal carcinogenesis, these can be reduced by 5.0% PSPC or 5.0% RCC in a diet under the present experimental conditions.

Effects of Anthocyanin-rich Colored Potato Flakes on Lipid Oxidation, Instrumental Color Evaluation and Sensory Characteristics in Cooked Pork Sausages

“…The minced meat was supplemented with 0.5% sugar, 0.6% pepper, 0.14% allspice, 0.14% coriander, 0.04% cardamom, 0.05% onion powder, 0.05% garlic powder, 0.1% glutamine acid, 0.1% sodium ascorbate, 0.1% sodium polyphosphate N2 (75% sodium polyphosphate, ported that anthocyanins have remarkable antioxidant and free radical scavenging activities (Wang et al, 1997;Tsuda et al, 2000), and can inhibit LDL oxidation in vitro (Käh-könen and Heinonen, 2003). Thus, anthocyanin rich berries, grapes and purple sweet potato may provide possible health benefits, such as reduction of coronary heart disease (Zern et al, 2005), anti-inflammatory activity (Afaq et al, 2005) and anti-cancer activity (Hagiwara et al, 2002).…”

Pilot Study of Oral Anthocyanins for Colorectal Cancer Chemoprevention

“…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.…”

“…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.…”

“…In the light of all these considerations, we conducted a clinical pilot study with mirtocyan, a standardized anthocyanin mixture extracted from bilberries, currently marketed as a nutraceutical with potential benefit in the treatment of vascular permeability, capillary vessel fragility, and ophthalmologic disorders. 5 Mirtocyan contains glycosides of the anthocyanidins cyanidin, delphinidin, malvidin, peonidin, and petunidin bound to glucose, galactose, or arabinose. The aim of this study was to generate pharmacodynamic and pharmacokinetic information to help plan the future clinical evaluation of anthocyanins in colorectal cancer chemoprevention studies.…”

Dietary Anthocyanins: Impact on Colorectal Cancer and Mechanisms of Action

“…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.…”