The Journal of Toxicological Sciences
Regular Paper
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
Akihiro HAGIWARAHiroko YOSHINOToshio ICHIHARAMayumi KAWABESeiko TAMANOHiromitsu AOKITakatoshi KODAMikio NAKAMURAKatsumi IMAIDANobuyuki ITOTomoyuki SHIRAI
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Volume 27 (2002) Issue 1 Pages 57-68

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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.

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© 2002 The Japanese Society of Toxicology
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