Cruciferous Vegetables, the Best Natural Whole Food Medicine in Reduced risk Postprandial Metabolism

Postprandial metabolism is the chemical process after eating, such as the consumption of red meat is associated with an increased risk of cancer due to heat-induced production of heterocyclic amine 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), involved in the development of human carcinogen.

According to evaluation of the effect of cruciferous vegetable consumption on the metabolism of PhIP in 20 non-smoking Caucasian male subjects, with three 12-day phase, intake of Cruciferous Vegetables increased the metabolism and synthesis of cholesterol, steroids, and other lipids and inhibited levels of heterocyclic amine 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) caused by intake of cooked red meat.

Dr. Walters DG, the lead author in the study said, " Cruciferous vegetable consumption significantly increased the urinary excretion of N(2)-hydroxy-PhIP-N(2)-glucuronide in 0-48 h urine samples to 127 and 136% of levels" and "cruciferous vegetable consumption can induce both the phase I and II metabolism of PhIP in humans"

In support of the above, in a three-period, dietary intervention study carried out with 20 non-smoking Caucasian male subjects consuming cooked meat meals containing known amounts of these carcinogens, the high cruciferous vegetable diet (250 g each of Brussels sprouts and broccoli per day) during period 2 reduced levels of 2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine (PhIP) and induced hepatic CYP1A2(metabolism and synthesis of cholesterol, steroids, and other lipids) activity.



In fact, the examination of the after another 12 days without cruciferous vegetable consumption (period 3 of the study) levels of 2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine (PhIP) also was still reduced by 17 and 30%,

This prolongs response of metabolism of cruciferous vegetables may suggest that other enzymes may involve in reduced levels of PhIP, instead of only metabolism and synthesis of cholesterol, steroids and other lipids.

Taking all together, there is no doubt that the intake of cruciferous vegetables may reduce levels of heat-induced chemical agents in exhibition of cancers, particularly in cancers caused by the intake of cooked red meat.


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Sources
(1) Cruciferous vegetable consumption alters the metabolism of the dietary carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in humans by Walters DG1, Young PJ, Agus C, Knize MG, Boobis AR, Gooderham NJ, Lake BG.(PubMed)
(2) Effect of cruciferous vegetable consumption on heterocyclic aromatic amine metabolism in man by Murray S1, Lake BG, Gray S, Edwards AJ, Springall C, Bowey EA, Williamson G, Boobis AR, Gooderham NJ.(PubMed)