The Antimutagenic and Anticarcinogenic Effects of Tea, Garllc and Other Natural Foods in China: A Review

It is well known that there are huge geographic variations in cancer rates in China's Mainland. For example, The National Cancer Control Office of the Ministry of Public Health (1979) reported that in the 1970s, cancer mortality rates for most cancers were found to be more than 20-fold greater in some counties in others (Table 1). Esophageal cancer rates for males are a few hundred fold greater in the highest county when compared with the lowest county. The mortality rate for all cancers combined for males is 21 fold greater in the county with the highest mortality than in the county with the lowest rate.According to Doll and Peto (1981), about one third of human cancer death is avoidable by appropriate modification of the diet. Therefore, diet is very likely to have an important part in causing these huge geographic variations. The possible role of various mutagens and carcinogens (e.g. afiatoxin, N-nitroso compounds) in locally produced and consumed foods has been strongly suggested and widely acknowledged, although much more evidence would be required to confirm their actual functions in human cancer. On the other hand, there are a few reports stating that the human diet also contains powerful antimutagens and anticarcinogens (Ames, 1983). The possible role of these two types of substances in causing the huge geographic variation of cancer risks remains elusive and inadequately explored. In order to make better use of these natural anticarcinogens in cancer prevention, it is important to elucidate their effects and mechanisms. The purpose of this paper is to summarize the available information on the antimutagenic and anticarcinogenic effects of natural foods in the Chinese diet, excluding the effects of essential nutrients, e.g. dietary fibers, vitamins and minerals. Most of the literature cited in this review was published by Chinese scientists.

Motivation Factors of Consumers’ Food Choice

Consumer perception of food products is a very complex phenomenon that is influenced by a wide range of characteristics. The major motivation for food science and nutrition should be sensual features, cost/price balance, and consumer health (sufficient/balanced nutrition). However, there are important differences between theory and reality. Food choice is a complex process influenced by a number of factors related to the product, the consumer, and the consumption context. The role of the consumer in determining the market success of a product is of maximum relevance. Consumer perceptions and preferences are in motion and in change. Understanding and analyzing consumers’ motivation factors, perception and preferences are important both food industry and also governments. In this study, some of these factors were discussed and aimed to identify them with reasons.

Changes in Cold and Hot Syndromes and Gastrointestinal Bacterial Community Structure in Mice by Intervention with Food of Different Nature

Objective:To reveal the effect of foods with different natures on cold or hot syndrome and gastrointestinal bacterial community structure in mice.Methods:Forty-five 6-week-old male ICR Kunming mice of clean grade were divided into 5 groups,9 per group,including the control(CK),hot nature herb medicine(HM),Hong Qu glutinous rice wine(RW),tea rice wine(TW),and cold nature herb medicine(CM)groups.Distilled water or corresponding herbs were administered to mice(0.01 mL/g body weight)in the 5 groups by gastric infusion respectively,once daily for 28 d.Appearance,behavior,and serum biochemical indicators,including 5-hydroxytryptamine(5-HT),thyroid stimulating hormone(TSH),noradrenaline(NE),cyclic adenosine monophosphate(cAMP)and cyclic guanosine monophosphate(cGMP),the hot nature index,as well as the gastrointestinal bacterial community structure were analyzed in all groups after treatment.Results:After supplementation for 28 d,CM and TW mice showed different degrees of cold syndrome,and HM and RW mice showed different degrees of hot syndrome.Compared with the HM and RW mice,the TSH,NE,cAMP levels and hot nature indices in the CM and TW mice were significantly decreased and 5-HT and cGMP levels were significantly increased(P<0.05).There was no obvious change in appearance or behavior in CK mice.Results of clustering analysis showed that the gastrointestinal bacterial community structures were highly similar in TW and CM mice as well as in RW and HM mice,and that they were from the same branch,respectively,when the distance was 0.02.The key microbes associated with cold syndrome were Lachnospiraceae uncultured,Lactococcus,etc.,and the key microbes associated with hot syndrome were S24-7 norank,Ruminococcaceae uncultured,etc.Conclusion:The interventions with different nature foods could change cold or hot syndrome in mice,leading to changes in gastrointestinal bacterial community structure.