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Prevention of Colon Cancer by Combinations of Dietary Components

Principal Investigator/Project Leader: 
Department of Project: 
Food Science Dept.
Project Description: 

Accumulating evidence suggests that, due to possible synergistic interactions, the intake of combined bioactive dietary components may provide enhanced cancer preventive effects relative to the intake of an isolated pure compound. Thus, utilization of combinations of bioactive dietary components is an attractive strategy for cancer prevention. However, there is currently only relatively limited understanding of the interactions among different bioactive dietary components and their collective manifestations on bioactivity. The combination of agents with different modes of action may generate synergistic interactions. Our preliminary results suggested that the combinations of different dietary components can produce synergy in inhibiting colon cancer cell growth. These results provide a strong scientific basis for using different dietary components in combination for colon cancer prevention. However, since the extent to which different combinations of dietary components might be synergistic has not been established, there is a critical need to determine optimal conditions for use of these combinations in colon cancer prevention.

In this project, we will use multiple colon cancer cell lines to investigate the potential synergistic interactions between different dietary components in inhibiting cancer cell growth, and elucidate the molecular mechanisms involved. At the successful completion of the project, we expect to have established the extent to which major OH-PMFs and other dietary components interact synergistically in inhibiting cancer cell growth in vitro. We also expect to have determined the key mechanisms involved in the chemopreventive effects of the combinations of different dietary components. The information obtained from these proposed studies will facilitate the development of novel preventive strategies using OH-PMFs and other dietary components in combination to reduce the incidence of colon cancer. This may ultimately also provide a solid scientific foundation to use orange peel (abundant waste from juice industry) as a health-promoting ingredient for food and beverage applications for colon cancer prevention, which will have great impacts on public health.