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Cancer prevention by natural carotenoids
Author(s) -
Nishino Hoyoku,
Tokuda Harukuni,
Murakoshi Michiaki,
Satomi Yoshiko,
Masuda Mitsuharu,
Onozuka Mari,
Yamaguchi Shino,
Takayasu Junko,
Tsuruta Jun,
Okuda Masato,
Khachik Frederick,
Narisawa Tomio,
Takasuka Nobuo,
Yano Masamichi
Publication year - 2000
Publication title -
biofactors
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.204
H-Index - 94
eISSN - 1872-8081
pISSN - 0951-6433
DOI - 10.1002/biof.5520130115
Subject(s) - carotenoid , zeaxanthin , lutein , lycopene , cancer , carcinogenesis , beta carotene , cancer prevention , food science , biology , chemistry , genetics
Various natural carotenoids were proven to have anticarcinogenic activity. Epidemiological investigations have shown that cancer risk is inversely related to the consumption of green and yellow vegetables and fruits. Since β‐carotene is present in abundance in these vegetables and fruits, it has been investigated extensively as possible cancer preventive agent. However, various carotenoids which co‐exist with β‐carotene in vegetables and fruits also have anti‐carcinogenic activity. And some of them, such as α‐carotene, showed higher potency than β‐carotene to suppress experimental carcinogenesis. Thus, we have carried out more extensive studies on cancer preventive activities of natural carotenoids in foods; i.e., lutein, lycopene, zeaxanthin and β‐cryptoxanthin. Analysis of the action mechanism of these natural carotenoids is now in progress, and some interesting results have already obtained; for example, β‐cryptoxanthin was suggested to stimulate the expression of RB gene, an anti‐oncogene, and p73 gene, which is known as one of the p53‐related genes. Based on these results, multi‐carotenoids (mixture of natural carotenoids) seems to be of interest to evaluate its usefulness for practice in human cancer prevention.