Abstract
PhIP (Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine) is a heterocyclic amine (HCA) which is formed when meat products are cooked at high temperature. PhIP is known for its genotoxic and carcinogenic effects causing several types of cancer, including breast cancer. HCA causes multifold cytotoxic effect, for example metabolism of PhIP leads to ROS production, and PhIP metabolites produce DNA adduct and DNA strand breaks [1-4]. Breast epithelial cells contain all the machinery to metabolize HCA and the genotoxic effects of these metabolites may lead to breast cancer [1].
Highlights
Curcumin Inhibit PhIP-Induced Carcinogenicity by Regulating Expression of Nrf2 and FOXO Targets, and BRCA-1 and P16 Expression in Breast Epithelial Cells
PhIP (Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine) is a heterocyclic amine (HCA) which is formed when meat products are cooked at high temperature
Cotreatment of MCF-10A cells with curcumin resulted in a significant decrease in PhIP-induced reactive oxygen species (ROS) production (Table 1b)
Summary
Curcumin Inhibit PhIP-Induced Carcinogenicity by Regulating Expression of Nrf2 and FOXO Targets, and BRCA-1 and P16 Expression in Breast Epithelial Cells. Cotreatment of MCF-10A cells with curcumin resulted in a significant decrease in PhIP-induced ROS production (Table 1b). That curcumin may be a potential food additive that may be inhibitory to PhIP-induced carcinogenicity by inhibiting ROS production, DNA
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