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Inhibition of Chemical Carcinogenesis by Phenols, Coumarins, Aromatic Isothiocyanates, Flavones, and Indoles

  • Chapter
Book cover Inhibition of Tumor Induction and Development

Abstract

An increasing number and diversity of compounds have been found to inhibit the neoplastic effects of chemical carcinogens when administered prior to and/ or simultaneously with the carcinogen. These inhibitors include naturally occurring constituents of foods, particularly vegetables and fruit, and also synthetic compounds, some of which are food additives (Wattenberg, 1979a,b). The inhibitors encompass a wide range of chemical structures (Fig. 1). The time relationship between administration of the inhibitors and carcinogens as well as direct studies of mechanisms of inhibition indicate that these inhibitors can act by preventing carcinogenic species from reaching or reacting with critical cellular targets. In essence, they exert a barrier function.

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Authors and Affiliations

  1. Department of Laboratory Medicine and Pathology, University of Minnesota, Minneapolis, Minnesota, 55455, USA

    Lee W. Wattenberg & Luke K. T. Lam

Authors
  1. Lee W. Wattenberg
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  2. Luke K. T. Lam
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Editors and Affiliations

  1. Memorial Sloan-Kettering Cancer Center, New York, New York, 10021, USA

    Morris S. Zedeck  & Martin Lipkin  & 

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© 1981 Plenum Press, New York

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Wattenberg, L.W., Lam, L.K.T. (1981). Inhibition of Chemical Carcinogenesis by Phenols, Coumarins, Aromatic Isothiocyanates, Flavones, and Indoles. In: Zedeck, M.S., Lipkin, M. (eds) Inhibition of Tumor Induction and Development. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-9218-1_1

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  • DOI: https://doi.org/10.1007/978-1-4615-9218-1_1

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4615-9220-4

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