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Challenges in Identifying Food Components Responsible for Health Effects in Whole Foods
Elizabeth Jeffery, Bioactive Food Components March 24-25, 2005
Our single greatest need in the field of BFC study is information: we need a solid scientific basis of knowledge about the food and the individuals who will consume the food
SAFE EFFECTIVE
BFC
BFC Food source knowledge base
Bioactivity knowledge base
Q Are Cranberries an effective functional food?
Is protection from urinary infection an old wives tale or alternative medicine ?
Heath Family: Ericaceae– cranberries,
blueberries, huckleberries, bilberries
AGold standard response: Clinical trials can effectively persuade us of efficacy; history of use assumes safety.
Clinical Trials of Cranberries in Prevention of Urinary Tract Infection
Reference Patient Group n Trial Design CranberryJuice Dose
Outcome
Dignam et.al.(1977)[27]
Elderly men andwomen
538 HistoricalComparisons
6 capsules or220 ml/day
Fewer UTIs(P=0.001)
Avon et.al.(1994)[25]
Elderly women 153 Placebo-controlled
300ml/day Reducedbacteriuria(P=0.004)
Haverkorn andMandigers(1994)[30]
Elderly men andwomen 7
Crossover(not blinded)
15 ml twicedaily
Fewer UTIs(P=0.004)
Walker et.al.(1997)[28]
Middle-agedwomen
10 Crossover(double-blind)
400 mgcapsules/day
Fewer UTIs(P<0.005)
Foda et.al.(1995)[29]
Children withneuropathic
bladders21 Crossover
(not blinded)15 ml/kg/day
Noreduction inprevalence
of UTI
Fruits, Vegetables & Cancer Prevention:Epidemiology is undecided
Variety or Category % PositiveVegetables 80% (59/74)Fruits 64% (36/56)Raw vegetables 87% (40/46)CruciferousVegetables 69% (38/55)AlliumVegetables 77% (27/35)Green vegetables 77% (68/88)Carrots 81% (59/73)Tomatoes 71% (36/51)Citrus Fruit 66% (27/41)
The 1997 World Cancer Research Fund and the American Institute for Cancer Research (WCRF/AICR) report:Food, Nutrition and the Prevention of Cancer: a global perspective, p442. by John D Potter and other panel members
SAFE EFFECTIVE
BFC
Bioavailability Biomarkers
BFC i.d. Formulation
BFC i.d. Formulation
What is/are the active component(s), the food ?(garlic; olive oil; full Latin name if botanical)
Do multiple components have different roles, affecting different endpoints ?
Do components (active and/or inactive) interact ? (matrix effects; synergism between components)
Some foods contain multiple, differently acting, bioactive components
Tea contains not only polyphenolicanticarcinogens such as Epigallocatechin-3-gallate, but 2 – 10 mM L-theamine also.
Alkylamines have been found to boost the immune system.
Kamath et al, 2003. PNAS 100:6009-6014
WHOLE FOOD
+ − 0 0 + +
+++ SYNERGY
+++++ ENHANCEMENT
+ INHIBITION/ MASKING
ANTAGONISM 0
ACTIVITY (FOOD) =?= ACTIVITIES (Σ KNOWN BFCs)
Synergism in bioactivityQuinone Reductase Activity
020406080
100120140160180200220
CO CB I3C MIX PF
Treatments
Spec
ific
activ
ity
(nm
ole/
min
/mg)
a ab
b
c
Mean ± SE, n=4 male F344 rats; (p≤ 0.05, ANOVA & LSD)Dose: 50 mg/kg rat crambene; 56 mg/kg rat Indole-3-carbinol
Nho and Jeffery, 2001
Bioavailability Biomarkers
Biomarkers of exposure/ bioavailability (dietary intake measures; systemic levels; pharmacokinetic studies)
Biomarkers of efficacy(endpoint choices; validation)
Biomarkers of unexpected/ unwanted effects(the Vioxx factor; safety profile )
Biomarkers of Risk(genotyping, environment)
Glucoraphanin Hydrolysis
Glucoraphanin
Myrosinase or gut bacteria(Crushing)
Unstable Intermediate
SC
O
N O SO3-
S C6H11O5
SC
O
N
SN
O
C S
SC
O
N O SO3-
SH+ C6H11O5
10-15% 85-90%
Sulforaphane Sulforaphane NitrileINACTIVE!
Matusheski et al, 2001
Bioavailability Biomarkers
Biomarkers of exposure(dietary intake measures)
Bioavailability: systemic levels and pharmacokinetics(lycopene, sulforaphane)
Biomarkers of efficacy(endpoint choices; validation)
Biomarkers of unexpected/ unwanted effects(the Vioxx factor; safety profile )
Biomarkers of Risk(genotyping, environment)
“Antioxidants per serving”
Dark Chocolate 951 mg/40gMilk Chocolate 394 mg/40gHot Chocolate 45mg/240mL
Black Tea 943mg/240mLRed Wine 431mg/240 mL
Dark Chocolate 951 mg/40 gMilk Chocolate 394 mg/40 gHot Chocolate 45 mg/240 mL
Black Tea 943 mg/240 mLRed Wine 431 mg/240 mL
What does this mean ?
The Oxygen Radical Absorbance Capacity (ORAC) correlates with estimate of total polyphenols
0
50
100
150
200
250
0 5 10 15 20 25 30 35 4
Total Polyphenols (µmol catechin equivalents/g broccoli)
OR
AC
(µm
ol T
rolo
x eq
uiv.
/g b
rocc
oli)
R = 0.788p = < 0.001
Not validated for any bioassay of antioxidant activity
Eberhardt et al, 2005 Experimental Biology
0.0
10.0
20.0
30.0
40.0
50.0
60.0
70.0
80.0
90.0
0 50 100 150 200 250ORAC (µmol Trolox equivalents/g broccoli)
DC
FH (%
Dec
reas
e in
RO
S/m
g pr
otei
n)
HydrophilicLipophilic
R = 0.317p = 0.151
R = 0.596p = 0.006
ORAC showed poor correlation with a cellular measure of antioxidant activity
22 broccoli genotypes; extracts analyzed by ORAC and by a dichlorofluorescein measure of ROS quenching by extracts in HepG2 cells.
Bioavailability Biomarkers
Biomarkers of exposure(dietary intake measures)
Bioavailability: systemic levels and pharmacokinetics(lycopene, sulforaphane)
Biomarkers of efficacy(endpoint choices; validation)
Biomarkers of unexpected/ unwanted effects(the Vioxx factor; safety profile )
Biomarkers of Risk(genotyping, environment)
Plant Genetics
Bioavailability Biomarkers
Growing Environment
i.d. formulation
Phenotype
BFC i.d. Formulation
Bioavailability Biomarkers
SAFE EFFECTIVE
BFC
Food Variability
Human Variability
BFC i.d. Formulation
Bioavailability Biomarkers
Food variability
2003 USDA Nutritional Data for RAW BROCCOLI (abridged): Mean value per 100.00 grams edible part
Name Unit Amount %RDA
Food energy kcal : 28.00 1.0%
Protein g : 2.98 4.7%
Total lipid (fat) g : 0.35 0.4%
Carbohydrate g : 5.240 1.1%
Total saturated fat g : 0.05 0.2%
Cholesterol mg : 0.00 0.0%
Total dietary fiber g : 3.00 12.0%Vitamin A IU : 1542.00 15.4%Ascorbic acid mg : 93.20 155.3%
Food variability
2005 and 2003 USDA Nutritional Data for RAW BROCCOLI (abridged): Mean value per 100.00 grams edible partName Unit Amount Amount #data S.E.
2003 2005 points
Food energy kcal: 28.00 28.00 1
Protein g : 2.98 2.98 22 .11
Total lipid (fat) g : 0.35 0.35 22 .03
Carbohydrate g : 5.24 5.24 1
Total saturated fat g : 0.05 0.05 1
Cholesterol mg : 0 0 1
Total dietary fiber g : 3.0 -
Vitamin A IU : 1542 3000 1
Ascorbic acid mg : 93.2 93.2 15 2
Mean Vitamin Levels in 50 Broccoli Genotypes(mg/ 100 g fresh weight)
β-carotene 0.89range 0.37 - 2.42
α -tocopherol 1.62range 0.46 - 4.29
Ascorbate 74.7range 54.0 - 119.8
Kurilich et al, 2001
Carotenoid content of Broccoli
0 10 20 30 40 50 60
Peto-13
Zeus
Packm an
Su003
M arathon
C avolo
Peto-6
Eu8-1
G EM
B rigadar
M ajestic
M A -191
Peto-7
B accus
EV 6-1
V I158
Pirate
G reen C om et
Shogan
B N C
H igh Sierra
A tlantic
micro m
ol / 100g DW
G enotypes
lutien
beta-carotene
Means, 22 different broccoli genotypes (µmol/100g DW)
10-fold difference
Lutein
Beta-carotene
Eberhardt et al, in preparation
Variability due to Genotype, Environment or GxE
G enotype
Environm ent
G xE interaction
Rep
G enotype
Environm ent
G xE interaction
Rep
G: 71.2%*G: 71.2%*
E: <1.0%
GxE: 27.4%*
Lutein β-Carotene
G: 50.0%*G: 50.0%*
E: 13.9%
GxE: 30.6%*
10 broccoli genotypes, 4 environments* p<0.05Kobira et al, unpublished
Stability Analysis of GxE variability in 6 genotypes: 2 genotypes accounted for most GxE variability
Lutein
BNC: 99.9%
Conclusions:Significant proportion of
variance (P<0.05) due to genotype : can breed for higher levels
Significant proportion of GxE variance (P<0.05) due to GxE : need choice of stable varieties as parents in a breeding program
Kobira et al, unpulished
β-Carotene
BNC: 26.6%
VI-158: 66.2%
Glucosinolate variation among 50 broccoli varieties; one season
0
5
10
15
20
25
Brigadier Packman Peto 7 50 varieties
progoitringlucoraphaninglucobrassicin
Kushad et al, 1999
Food variability
3-DAY SPROUTS
single variety on the market, less variation
MARKET STAGE BROCCOLI :
Broad variation in content of glucoraphanin
EXTRACT, AS FREEZE-FRIED POWDER or TEA
Least variation: Each lot can be analyzed
For clinical studies, variability can best be overcome by using juices, extracts or freeze-dried preparations.
SAFE EFFECTIVE
BFC
Food Variability
Human Variability
BFC i.d. Formulation
Bioavailability Biomarkers
DNA RNA Protein Metabolites
Nutrigenomics
Nutrigenetics TranscriptomicsEpigenetics
proteomics metabolomicsPost-genomics
PHENOTYPE
Case-Control Studies Cohort Studies
Epidemiology of Dietary Cancer Prevention : Fruit and Vegetables
Riboli and Norat, 2003
Human Variability
Crucifers Lower Risk for Lung Cancer More Crucifers Lower Risk for Lung Cancer More Effectively in those at high riskEffectively in those at high risk
Crucifers/non-smokers 0.70 (ns)
Crucifers/smokers 0.31 (p<0.05)
Relative riskRelative risk
Zhao et al, 2001, Cancer Epi Bio Prev 10:1063-7
Breast Cancer Risk is lowered by dietary Crucifers in those with a GSTT1 Null Phenotype
0
0.2
0.4
0.6
0.8
1
1.2
Q1 Q2 Q3 Q4
Wildtype, p trend=NS
Null, P trend<0.03
OR
, Bre
ast C
ance
r
Quartile of Urinary Isothiocyanates
Fowke et al., Cancer Res. 63: 3980-3986, 2003
Synthesis of phosphatidylcholine
Diacylglycerol
PhosphatidylcholinePhosphatidylethanolamine
Cytidine diphosphate-Choline
Cytidine monophosphate
Cytidine diphosphate-Ethanol
Cytidine monophosphate
Choline
Serine
Ethanolamine
3 SAMCO2
PhosphatidylserineMetabolic redundancy: most pathways have built-in redundancy: here there are two paths for phosphatidyl choline formation
Synthesis of phosphatidylcholineDiacylglycerol
Phosphatidylcholine
An example of enhanced choline requirement in a few individuals, to meet a metabolic need (choline acting as an essential nutrient) – choline is not acting as a BFC
Phosphatidylethanolamine
3 SAM
Cytidine diphosphate-Choline
Cytidine monophosphate
Cytidine diphosphate-Ethanol
Cytidine monophosphate
Serine
Ethanolamine
Choline
CO2Polymorphism that slows phosphatidyl ethanolamine translformation into phosphatidyl choline increases choline requirement.
Phosphatidylserine
SAFE EFFECTIVE
BFC
Food Variability
Human Variability
BFC i.d. Formulation
Bioavailability Biomarkers
PRODUCT SAFETY EFFICACY
Food history of use animal/ clinical
Drug pre/clinical/post pre/clinical
PRODUCT SAFETY EFFICACY
Food history of use animal/ clinical
Dietary supplementsemipurified BFC
Dietary supplementpurified BFC
Epi & feeding
PRODUCT SAFETY EFFICACY
Food history of use animal/ clinical
Dietary supplement/semipurified
Dietary supplement/ ? ?purifiedDrug pre/clinical/post pre/clinical
If BFC are purified, for supplements or fortification of foods, do we need to provide more safety (or efficacy) evaluation prior touse ?
PRODUCT SAFETY EFFICACY
Food history of use animal/ clinical
Dietary supplement/semipurified
Dietary supplement/ ? ?purifiedDrug Pre: acute, chronic
Clinical: acutePost: AER
Pre: in vitro, animals Clinical: IND; trials
For drugs, we require acute and chronic testing preclinical, acute clinical evaluation of safety and post-market adverse event reporting
PRODUCT SAFETY EFFICACY
Food history of use animal/ clinical
Dietary supplement/semipurified
Dietary supplement/ ? ?purifiedDrug Pre: acute, chronic
Clinical: acutePost: AER
Pre: in vitro, animals Clinical: IND; trials
Do we need to develop a safety profile in animal studies, that can act as an early warning system for safety of purified BFC ?
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