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Research: NISHINA, Department of
Listed in Issue 41
Abstract
NISHINA, Department of Biochemistry, Kyoto Prefectural University of Medicine, Kawaramachi-Hirokoji, Kamigyoku, Kyoto 602, Japan writes that epidemiological investigations have demonstrated that cancer risk is inversely related to the consumption of green and yellow vegetables and fruits .
Background
Methodology
Because beta-carotene is present in abundance in many vegetables and fruits, it has been extensively investigated as a possible cancer-preventive agent. However, there are various carotenoids with anti-carcinogenic activity. Some of them, such as alpha-carotene, have shown higher potency in animal experiments than beta-carotene in the suppression of carcinogenesis. The author carried out more extended studies regarding the cancer-preventive activities of natural carotenoids, including lutein, zeaxanthin, lycopene, phytoene, fucoxanthin, peridinin and astaxanthin .
Results
The author confirmed the anti-carcinogenic activities of fucoxanthin and peridinin. Among natural carotenoids, phytoene has not been precisely evaluated as it becomes unstable when it is purified. In this study reported, the cancer-preventive activity of phytoene was demonstrated using a new biotechnological method, whereby the establishment of mammalian cells producing phytoene was followed by the introduction of crtB gene encoding phytoene synthase. These cells were demonstrated to acquire the resistance against transformation imposed by transfection of activated oncogenes.
Conclusion
Further studies with various natural carotenoids, apart from beta-carotene, should be conducted to obtain proper information regarding natural carotenoids in the field of cancer prevention. Copyright 1998 Elsevier Science BV.
References
Nishino H. Cancer prevention by carotenoids. Mutat Res 402(1-2): 159-63 Jun 18 1998.
Comment
The above research study demonstrates how proof that a particular nutritional carotenoid element, phytoene, can prevent cancer can be obtained using molecular and biotechnology techniques, specifically introducing a carotenoid gene into cells, then showing that these cells can resist transfection by activated oncogenes. This is one type of example where biotechnology may be able to enhance the quality of our diet.
