G.A. Leveille Lecture

Chairs

Presentations

Food Chemistry for Cancer Prevention : A Focus on Carotenoids

Steven J. Schwartz, PhD
Department of Food Science and Interdisciplinary Graduate Program in Nutrition
The Ohio State University, Columbus, OH

Summary:
Several early investigations have linked the consumption of fruits and vegetables to reduced risk of human cancer. Numerous phytochemical compounds are biosynthesized as secondary metabolites in plants. Thus, more than 25,000 compounds contribute to the dietary intake of bioactive phytochemicals in fruits and vegetables. Carotenoids are uniquely functional, highly conjugated pigments ubiquitous in the plant kingdom. The list of known, naturally occurring carotenes and xanthophylls has grown to approximately 700 and several carotenoids possess vitamin A activity. Carotenoids are epidemiologically linked with the prevention of several chronic, degenerative human diseases and thus the identification and quantification of the various carotenoids present in foods and biological tissues has been the object of a great deal of research and continues to be vigorously pursued. Research investigations on the absorption, bioavailability, conversion to vitamin A and metabolism of carotenoids have identified influences by several dietary factors, structural configuration of the carotenoid and characteristics of the food matrix. Evidence indicates that carotenoid uptake, blood levels and tissue deposition can be enhanced by food processing, modulated by formulation and influenced by co-consumption of other food components. Collaboratively, several investigators at The Ohio State University have focused on the development of foods containing carotenoids and other phytochemicals targeted toward cancer prevention. Results of these interdisciplinary “Crops to the Clinic” studies with an emphasis on the carotenoids in specific foods will be summarized.