dibenzoylmethane <<

"Clearly indicate that dibenzoylmethane is a very potent antimutagenic
agent"

Inhibitory effect of dibenzoylmethane on mutagenicity of food-derived
heterocyclic amine mutagens.
Phytomedicine: International Journal of Phytotherapy &
Phytopharmacology
Publication Date: 01-JUL-03
Shishu ; Singla, A.K. ; Kaur, I.P.

Summary

Dibenzoylmethane (DBM), a structural analogue of curcumin (a bioactive
phytochemical present in a widely used spice turmeric) was screened
for its inhibitory effect against seven cooked food mutagens
(heterocyclic amines): 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-
amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8-
dimethylimidazo[4,5-f]quinoxaline (MeIQx), 3-amino-1,4-dimethyl-5H-
pyrido[4,3-b]indole (Trp-P-1), 3-amino-1-methyl-5H-pyrido[4,3-b]indole
(Trp-P-2), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and
2-amino-6-methyldipyrido[1,2-a:3',2'-d]imidazole (Glu-P-1), in both
TA98 and TA100 strains of Salmonella typhimurium using Ames Salmonella/
reversion assay in the presence of Aroclor1254-induced rat liver $9
homogenate. DBM has been reported to antagonize the mutagenicity of
several chemical carcinogens in vitro and has recently been shown to
be even more effective than curcumin in suppressing the 7,12-
dimethylbenz[a]anthracene (DMBA)-induced mammary tumors in rats. But
there are no reports regarding its antimutagenic properties against
cooked food mutagens. Results of the present investigations clearly
indicate that dibenzoylmethane is a very potent antimutagenic agent,
that could effectively inhibit mutagenicity induced by all the tested
cooked food mutageus in both the frame shift (TA98) as well as the
base pair mutation sensitive (TA100) strains of S. typhimurium. These
highly potent inhibitory effects of dibenzoylmethane against
heterocyclic amines observed in our preliminary investigations
strongly warrant further studies of its efficacy as a cancer
chemopreventive agent.

Key words: Antimutagenicity, dibenzoylmethane, cooked food mutagens,
Ames assay

* Introduction

Cooking of food is a process unique to humans. It enhances the taste
and the digestibility of food so much so that its beneficial nature is
taken for granted; however, it induces profound changes in all types
of food. It has been well established that these changes may be of
concern to human health (Felton et al. 1997). General cooking
procedures such as broiling, frying, barbequing, heat processing and
pyrolysis of protein rich foods like beef, chicken and fish induce the
formation of potent mutagenic and carcinogenic compounds called
heterocyclic amines (Felton and Knize, 1991; Sugimura and Sato, 1983).
These are potent mutagens and carcinogens in rodents, inducing tumors
of several organs (Ohgaki et al. 1991; Wakabayashi et al. 1992) and in
limited studies in monkeys (Adamson et al. 1994). There are reports in
the literature indicating the presence of heterocyclic amines in the
urine of humans eating a normal non-vegetarian diet, thus,
illustrating that a certain population eating animal protein is
continuously exposed to these carcinogens through diet (Reistad et al.
1997). Epidemiologicai studies, although not definitive, are also
supportive of an association of heterocyclic amines intake to the
etiology of human cancer (deMeester and Gerber, 1995). Taken together
evidence from mutagenicity data, activation by various species
including humans, carcinogenicity in animals, human consumption data,
epidemiological studies and risk assessment supports the conclusion
that heterocyclic amines are probable human carcinogens (Adamson et
al. 1996).

The carcinogenic risk imposed by these probable human carcinogens
depends not only on the level of exposure, but is also modulated by
other dietary factors that influence their uptake and
biotransformation. Presently, there is enough evidence to show that
chemical mutagenesis and carcinogenesis can be inhibited by a large
number of naturally occurring compounds of plant origin. These
inhibitors are minor constituents of some commonly consumed
vegetables, fruits, beverages and spices (Block et al. 1992; Ramel et
al. 1986; Steinmetz and Potter, 1996). Therefore, it will be of
interest to screen and identify the novel chemical constituents from
plants that could play role in restricting the onset of mutagenesis/
carcinogenesis.

Curcumin is a major yellow constituent of turmeric (Curcuma longa), a
commonly used spice and coloring agent in food preparations (Nadkarni,
1976; Marmion, 1979) and has been extensively investigated for its
potential antioxidant, anti-inflammatoy and chemopreventive effects
(Ammon and Wahl, 1991; Anto et al. 1996 and 1998; Huang et al. 1998;
Kawamori et al. 1999). Like curcumin, DBM that structurally resembles
curcumin (diferuloylmethane) in having a central [beta]-diketone group
and conjugated double bonds (Fig. 1) has also been screened for its
various pharmacological activities. DBM* and its synthetic derivatives
have been reported to inhibit the mutagenicity and nucleic acid
binding of chemical carcinogens in vitro (Choshi et al. 1992; Wang et
al. 1991). Topical application of DBM to the mouse skin has been
reported to inhibit both 12-O-tetradecanoylphorbol-13-acetate (TPA)-
induced skin inflammation and skin tumor promotion in a dose-dependent
manner (Conney et al.,...

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On Mar 18, 11:29 am, "ironjust...@aol.com" <ironjust...@aol.com>
wrote re:  Oxidation in The Brain

yeppers!   i finally have to agree with you, rustyrump--you really are an
air-head.

kate
(who couldn't resist that extreemly apropos subject line!)