The good news for cancer and perhaps many other health problems is that "HDAC inhibitors" can stop this degenerative process, and some of them have already been identified in common foods. Examples include sulforaphane in broccoli, indole-3-carbinol in cruciferous vegetables, and organosulfur compounds in vegetables like garlic and onions. Butyrate, a compound produced in the intestine when dietary fiber is fermented, is an HDAC inhibitor, and it provides one possible explanation for why higher intake of dietary fiber might help prevent cancer.
"Metabolism seems to be a key factor, too, generating the active HDAC inhibitor at the site of action," Dashwood said. "In cancer cells, tumor suppressors such as p21 and p53 often become epigenetically silenced. HDAC inhibitors can help turn them on again, and trick the cancer cell into committing suicide via apoptosis.
"We already know some of the things people can do to help prevent cancer with certain dietary or lifestyle approaches," Dashwood said. "Now we're hoping to more fully understand the molecular processes going on, including at the epigenetic level. This should open the door for new approaches to disease prevention or treatment through diet, as well as in complementing conventional drug therapies."
Dashwood, who is also head of LPI's Cancer Chemoprotection Program, will be presenting some of this research in a talk titled "Metabolism as a key to HDAC inhibition by dietary constituents," at the American Society for Biochemistry and Molecular Biology's annual meeting. The talk will take place in Anaheim Convention Center Ballroom E on Wednesday, April 28 at 1:30 pm PST.
OSU scientists recently received an $8.5 million grant from the National Cancer Institute to explore these issues, making the LPI program one of the leaders in the nation on diet, epigenetics, and cancer prevention. The positive findings of laboratory research are alread
|Contact: Nicole Kresge|
Federation of American Societies for Experimental Biology