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Brazilian natural dietary components (annatto, propolis and mushrooms) protecting against mutation and cancer

Programa de Pós-Graduação em Patologia, Faculdade de Medicina de Botucatu–UNESP, Botucatu–SP, Brazil

M S Mantovani

Departamento de Biologia Geral, Universidade Estadual de Londrina, UEL, Londrina–PR, Brazil

D A Ribeiro

Núcleo de Avaliação Toxicogenética e Cancerígena (TOXICAN), Departamento de Patologia, Faculdade de Medicina–UNESP, Botucatu–SP, Brazil

D MF Salvadori

Núcleo de Avaliação Toxicogenética e Cancerígena (TOXICAN), Departamento de Patologia, Faculdade de Medicina–UNESP, Botucatu–SP, Brazil; Departamento de Patologia, Faculdade de Medicina de Botucatu–UNESP, 18618-000, Botucatu–SP, Brazil; dfavero{at}fmb.unesp.br

Considering the high number of new cancer cases in Brazil (approximately 470 000 cases in 2005) and the remarkable differences in the incidence of this disease around the world, the development of chemopreventive strategies using foods widely consumed would have a huge impact, both medically and economically. This review summarizes some of our studies conducted to verify the anti-mutagenic and anti-carcinogenic potential of some Brazilian natural dietary constituents (annatto, mushrooms, and propolis). Overall data have shown a clear role for these compounds in preventing mutation and specific preneoplastic lesions. Taken together, these agents indicate a favorable side-effect profile and may prove to be a promising alternative for cancer prevention strategies, although more investigation is needed to fully explore this issue.

Key Words: Agaricus brasiliensis • annatto • anti-carcinogenesis • anti-mutagenesis • Lentinus edodes • propolis

Human & Experimental Toxicology, Vol. 25, No. 5, 267-272 (2006)
DOI: 10.1191/0960327106ht623oa


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