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Dietary cooked navy beans and their fractions attenuate colon carcinogenesis in Azoxymethane-Induced Ob/Ob mice

  1. Author:
    Bobe, G.
    Barrett, K. G.
    Mentor-Marcel, R. A.
    Safflotti, U.
    Young, M. R.
    Colburn, N. H.
    Albert, P. S.
    Bennink, M. R.
    Lanza, E.

  2. Author Address

    Bobe, Gerd, Mentor-Marcel, Roycelynn A.; Young, Matthew R.; Colburn, Nancy H.] NCI, Lab Canc Prevent, Ctr Canc Res, Frederick, MD 21702 USA. [Bobe, Gerd, Mentor-Marcel, Roycelynn A.] NCI, Canc Prevent Fellowship Program, Off Prevent Oncol,Div Canc Prevent, Natl Inst Hlth, Bethesda, MD 20892 USA. [Barrett, Kathleen G.; Bennink, Maurice R.] Michigan State Univ, Dept Food Sci & Human Nutr, E Lansing, MI 48824 USA. [Safflotti, Umberto, Lanza, Elaine] NCI, Ctr Canc Res, Natl Inst Hlth, Bethesda, MD 20892 USA. [Albert, Paul S.] NCI, Biometr Res Branch, Div Canc Treatment & Diag, Natl Canc Inst, Bethesda, MD 20892 USA.
    1. Year: 2008
  2. Journal: Nutrition and Cancer-an International Journal
    1. 60
    2. 3
    3. Pages: 373-381
  4. Type of Article: Article
  1. Abstract:

    Based on the protective effects of cooked dry bean consumption in a human intervention study, we evaluated which fraction of cooked dry beans is responsible for its cancer-preventive effects. Cooked navy beans (whole beans), the insoluble fraction (bean residue) or soluble fraction of the 60% (vol:vol) ethanol extract of cooked navy beans (bean extract), or a modified AIN-93G diet (16.6% fat including 12.9% lard) as control diet were fed to 160 male obese ob/ob mice after 2 azoxymethane injections. In comparison to control-fed mice, dysplasia, adenomas, or adenocarcinomas were detected in fewer mice on either bean fraction diet (percent reduction from control: whole beans 54%, P = 0.10, bean residue 81 %, P = 0.003, bean extract 91 %, P = 0.007), and any type of colon lesions, including focal hyperplasia, were found in fewer mice on each of the 3 bean diets percent reduction from control: whole bean 56%, P= 0.04, bean residue 67 %, P = 0.01, bean extract 87 %, P = 0.0003. These results suggest that both the soluble and the insoluble fraction of the extract contribute to the cancer-protective effect of cooked navy beans.

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External Sources

  1. PMID: 18444172

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