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Abstract Title:

Inhibition of nitrobenzene-induced DNA and hemoglobin adductions by dietary constituents.

Abstract Source:

Appl Radiat Isot. 2003 Mar;58(3):291-8. PMID: 12595006

Abstract Author(s):

Hongli Li, Yan Cheng, Haifang Wang, Hongfang Sun, Yuanfang Liu, Kexin Liu, Shixiang Peng

Article Affiliation:

Department of Applied Chemistry, College of Chemistry and Molecular Engineering, Peking University, Beijing 100871, People's Republic of China.

Abstract:

Nitrobenzene (NB), a widely used industrial chemical, is a likely human carcinogen. Many dietary constituents can suppress the DNA-adduction, acting as the inhibitors of cancer. In this study, we investigated the inhibitory effects of vitamin C (VC), vitamin E (VE), tea polyphenols (TP), garlic squeeze, curcumin, and grapestone extract on NB-DNA and NB-hemoglobin (Hb) adductions in mice using an ultrasensitive method of accelerator mass spectrometry (AMS) with 14C-labelled nitrobenzene. All of these dietary constituents showed their inhibitory effects on DNA or Hb adduction. VC, VE, TP and grapestone extract could efficaciously inhibit the adductions by 33-50%, and all of these six agents could inhibit Hb adduction by 30-64%. We also investigated resveratrol, curcumin, VC and VE as inhibitors of NB-DNA adduction in vitro using liquid scintillation counting technique. These agents in the presence of NADPH and S9 components also pronouncedly blocked DNA adduction in a dose-dependent profile. Our study suggests that these seven constituents may interrupt the process of NB-induced chemical carcinogenesis.

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Sayer Ji
Founder of GreenMedInfo.com

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Easy Turmeric recipes + The Dark Side of Wheat

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