Poster Topical Area: Dietary Bioactive Components
Location: Hall D
Poster Board Number: 270
Objectives: Diet is an important lifestyle factor influencing cancer risk and tumor behavior. Angiogenesis, the process of blood vessel formation, is important for tumor growth, and is a validated target in cancer therapy. Early intervention lowers the risk of tumor development in experimental models, and correlates with population studies examining dietary factors. Mechanisms of angioprevenion in cruciferous and root vegetables are due to bioactives such as isothiocyanates and carotenoids. We developed an in vitro method to quantify antiangiogenic potency in a systematic and comparative study of foods and beverages in the various states they are consumed by people. A pilot study was conducted examining broccoli (florets vs. stem) and carrots (taproot vs. leaves).
Methods: Solvent extraction was performed from natural food sources and extracts exposed to a simulated digestive system. Broccoli florets, broccoli stems, carrot taproots and carrot greens were studied. Human microvascular endothelial cells (HMVEC) were cultured in growth factor-containing media and incubated with experimental extracts. Cell proliferation was quantified using by fluorescence.
Results: Compared to untreated control cells, extracts from broccoli and carrots significantly inhibited endothelial cell proliferation (p<0.05), at levels similar to positive control (sunitinib, an FDA-approved antiangiogenic cancer drug). There was a significant 2-fold enhancement of bioactivity when comparing broccoli stems to florets (p<0.05) and comparing carrot greens to taproots (p<0.05).
Conclusions: Dietary intake of broccoli and carrots possess antiangiogenic bioactivity with potential to suppress tumor angiogenesis. Broccoli stem had significantly higher levels of bioactivity than the broccoli floret, and carrot green had higher bioactivity than carrot taproot, demonstrating potential health value in an edible component that is often discarded by home cooks, chefs, and the food industry. To our knowledge, this is the first angiogenesis study to examine food anatomy. Our results suggest a potential sustainability benefit from a broader systematic examination of foods using this approach.
The Angiogenesis Foundation