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Influence of consumption of allyl isothiocyanate or cabbage and mustard on DNA integrity in humans
Author(s) -
Charron Craig S.,
Clevidence Beverly A.,
Albaugh George P.,
Kramer Matthew,
Vinyard Bryan T.,
Milner John A.,
Novotny Janet A.
Publication year - 2012
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.26.1_supplement.1024.4
Subject(s) - allyl isothiocyanate , isothiocyanate , brassica , dna , dna damage , biology , chemistry , biochemistry , horticulture
Allyl isothiocyanate (AITC), which is derived from Brassica vegetables, is associated with anti‐cancer effects, though much evidence is from cell studies. A feeding study was conducted to investigate the effect of AITC on DNA integrity in vivo. Adults (n=46) consumed AITC, AITC‐rich foods (cabbage and mustard (C/M)), or a control diet for 10 d each in a crossover design. Volunteers were genotyped for the deleted or functional alleles of GSTM1 and GSTT1, and SNPs Asp312Asn and Lys751Gln in the DNA repair gene XPD. Ten day intake of neither AITC nor C/M resulted in significant differences in DNA strand breaks in peripheral blood mononuclear cells (LSmean % DNA in tail ± SEM: 4.8±0.6 for control, 5.7±0.7 for AITC, 5.3±0.6 for C/M). However, both AITC and C/M increased DNA strand breaks 3 h post‐consumption (%DNA in tail: 3.2±0.7 for control, 8.3±1.7 for AITC, 8.0±1.7 for C/M), and this difference disappeared at 6 h (4.2±0.9 for control, 5.7±1.2 for AITC, 5.5±1.2 for C/M). Genotypes for GSTM1, GSTT1, and XPD were not associated with treatment effects. In summary, DNA damage appeared to be induced in the short term by AITC and AITC‐rich products, but that damage disappeared quickly. Funded by USDA and NCI.