Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
Original papers
Induction of Apoptosis in Cultured Human Stomach Cancer Cells by Potato Anthocyanins and Its Inhibitory Effects on Growth of Stomach Cancer in Mice
Kazuya HAYASHIHiroshige HIBASAMITomoko MURAKAMINorihiko TERAHARAMotoyuki MORIAkio TSUKUI
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JOURNALS FREE ACCESS

2006 Volume 12 Issue 1 Pages 22-26

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Abstract

Anthocyanins prepared from colored potatoes induce apoptosis in cultured human stomach cancer KATO III cells. Morphological change indicating apoptotic bodies and DNA fragmentations were observed in cells treated with potato anthocyanins.
Feeding with steamed red potato alone and purple potato alone suppressed by 46.2% and 38.5%, respectively, the growth of mouse stomach cancer as compared with the feeding with Irish Cobbler. Feeding with a 1% solution of red or purple potato anthocyanin with standard food suppressed by 47.6% and 38.1%, respectively, growth of mouse stomach cancer. So, eating of potatoes containing large amounts of anthocyanin to maintain the presence of potato anthocyanin in the stomach is recommended as a possible method for protecting humans from stomach cancer.

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© 2006 by Japanese Society for Food Science and Technology
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