A study of the Anticarcinogenic Effect of certain Flavonoidal Constituents of Some Local Egyptian Foods Against Dietary Carcinogens

Abstract

Diet plays important role in cancer development both by increasing or reducing the risk of cancer. I A series oi• mutagenic substances were formed in cooked meat and

lish cspcci illy IJ1oikd IIHI grille-d l'oods, md were c:illcd hetero-cyclic ::unines (1-ICAs) ,1Trp 1 and Trp:.. Flavonoids occur naturally in plant foods and ;uc a coin mel colnpnllcnt ol•our diet, they comprise many groups from I .

which llavonol (!quercetin, k::Jcmpl'c•rol, myricetin) and flavone (apigenin, I

luteolin) nrc prcdomin;llc.

The supprQ'Ssing ;JCtivity ol.ll;wonoids with Salmonella lyphimurium TA against HC)s has been reported but there is no sufficient researches with cxpnimc11LI ;mi1nals. Adequate data on flavonoidal content in

I gypt1a. 11 l.oocI

arIe I ac I u.ng.

TherejiHe the uill o(thi.1 stud1• 11'0.\liJ .

1- Isolate llJvono1dal component 111 pmc crystalline form I 2- lclenti ly the isol;1tcd component.

3- Estimate so1 1e llavonoid::1l components as aptgemn, kaempferol and

"'"' ccti" '" rome "'od "" '" 4- Monitor th<:J i nh ibi to;y c ITr::cts of some 11avonoidal compounds as luteolin and quercetin against the dietary carcinogens Trp 1 and Tt-p2 in mice livers, through histopathological studies.