1. Effects of dietary phenolics on the formation of carcinogenic heterocyclic amines 膳食中的多酚類物質對致癌的雜環胺 形成的影響 Mingfu Wang School of Biological Sciences

2. Food components and attributes Texture Appearance Flavor Nutritional value Health benefits proteins lipids Carbohydrates Fiber Minor components Maillard reaction Lipid peroxidation Caramelization Enzymatic browning

3. Introduction Formed even during household cooking Western diets have higher HA contents ( ) Glucose Potent bacterial mutagens Some are carcinogenic in animal models Epidemiological evidence of increased cancer risks PhIP 雜環胺 致基因突變 致癌

4. Naringenin % inhibition in fried beef PhIP 74 MeIQx 63 4,8-DiMeIQx 67 Total HAs 70 Tea and cinnamon polyphenols Phenolic acids Naringenin 柚皮素 Identify potent inhibitors of heterocyclic amine formation 柚皮，橘皮，番茄醬 桂皮

5. Postulated inhibitory mechanism of naringenin in PhIP formation Carcinogen 致癌物 Non-carcinogen 阻斷形成 防癌化合物 Cpd2 誘導形成

6. Cpd2 Suppress Tumor Growth in vivo V. control 10 mg/kg 40 mg/kg Cpd2 induce autophagy LC3/LC3-II analysis LC3-II Control Autophagy may be an important pathway leading to cell death LC3-I 18kDa 16kDa Negat. Cpd1 Cpd2 Post. Control 24 hr 48 hr 24 hr 48 hr Control Beta- actin Cpd2 誘導癌細胞自體吞噬