Chen L, Stacewicz-Sapuntzakis M, Duncan C, Sharifi R, Ghosh L, van Breemen R, Ashton D, Bowen P E
Department of Human Nutrition, University of Illinois at Chicago, 60612, USA.
J Natl Cancer Inst. 2001 Dec 19;93(24):1872-9. doi: 10.1093/jnci/93.24.1872.
Human prostate tissues are vulnerable to oxidative DNA damage. The risk of prostate cancer is lower in men reporting higher consumption of tomato products, which contain high levels of the antioxidant lycopene. We examined the effects of consumption of tomato sauce-based pasta dishes on lycopene uptake, oxidative DNA damage, and prostate-specific antigen (PSA) levels in patients already diagnosed with prostate cancer.
Thirty-two patients with localized prostate adenocarcinoma consumed tomato sauce-based pasta dishes for the 3 weeks (30 mg of lycopene per day) preceding their scheduled radical prostatectomy. Serum and prostate lycopene concentrations, serum PSA levels, and leukocyte DNA oxidative damage (ratio of 8-hydroxy-2'-deoxyguanosine [8-OHdG] to 2'-deoxyguanosine [dG]) were assessed before and after the dietary intervention. DNA oxidative damage was assessed in resected prostate tissue from study participants and from seven randomly selected prostate cancer patients. All statistical tests were two-sided.
After the dietary intervention, serum and prostate lycopene concentrations were statistically significantly increased, from 638 nM (95% confidence interval [CI] = 512 to 764 nM) to 1258 nM (95% CI = 1061 to 1455 nM) (P<.001) and from 0.28 nmol/g (95% CI = 0.18 to 0.37 nmol/g) to 0.82 nmol/g (95% CI = 0.57 to 1.11 nmol/g) (P <.001), respectively. Compared with preintervention levels, leukocyte oxidative DNA damage was statistically significantly reduced after the intervention, from 0.61 8-OHdG/10(5) dG (95% CI = 0.45 to 0.77 8-OHdG/10(5) dG) to 0.48 8-OHdG/ 10(5) dG (95% CI = 0.41 to 0.56 8-OHdG/10(5) dG) (P =.005). Furthermore, prostate tissue oxidative DNA damage was also statistically significantly lower in men who had the intervention (0.76 8-OHdG/10(5) dG [95% CI = 0.55 to 0.96 8-OHdG/10(5) dG]) than in the randomly selected patients (1.06 8-OHdG/10(5) dG [95% CI = 0.62 to 1.51 8-OHdG/10(5) dG]; P =.03). Serum PSA levels decreased after the intervention, from 10.9 ng/mL (95% CI = 8.7 to 13.2 ng/mL) to 8.7 ng/mL (95% CI = 6.8 to 10.6 ng/mL) (P<.001).
These data indicate a possible role for a tomato sauce constituent, possibly lycopene, in the treatment of prostate cancer and warrant further testing with a larger sample of patients, including a control group.
人类前列腺组织易受氧化性DNA损伤。报告番茄制品摄入量较高的男性患前列腺癌的风险较低，番茄制品中含有高水平的抗氧化剂番茄红素。我们研究了食用以番茄酱为基础的面食对已确诊前列腺癌患者的番茄红素摄取、氧化性DNA损伤和前列腺特异性抗原（PSA）水平的影响。
32例局限性前列腺腺癌患者在预定的根治性前列腺切除术前行3周（每天30毫克番茄红素）食用以番茄酱为基础的面食。在饮食干预前后评估血清和前列腺中的番茄红素浓度、血清PSA水平以及白细胞DNA氧化性损伤（8-羟基-2'-脱氧鸟苷[8-OHdG]与2'-脱氧鸟苷[dG]的比率）。在研究参与者和7例随机选择的前列腺癌患者的切除前列腺组织中评估DNA氧化性损伤。所有统计检验均为双侧检验。
饮食干预后，血清和前列腺中的番茄红素浓度在统计学上显著增加，分别从638纳摩尔/升（95%置信区间[CI]=512至764纳摩尔/升）增至1258纳摩尔/升（95%CI=1061至1455纳摩尔/升）（P<0.001），以及从0.28纳摩尔/克（95%CI=0.18至0.37纳摩尔/克）增至0.82纳摩尔/克（95%CI=0.57至1.11纳摩尔/克）（P<0.001）。与干预前水平相比，干预后白细胞氧化性DNA损伤在统计学上显著降低，从0.61 8-OHdG/10⁵dG（95%CI=0.45至0.77 8-OHdG/10⁵dG）降至0.48 8-OHdG/10⁵dG（95%CI=0.41至0.56 8-OHdG/10⁵dG）（P=0.005）。此外，接受干预的男性前列腺组织氧化性DNA损伤（0.76 8-OHdG/10⁵dG[95%CI=0.55至0.96 8-OHdG/10⁵dG]）也显著低于随机选择的患者（1.06 8-OHdG/10⁵dG[95%CI=0.62至1.51 8-OHdG/10⁵dG]；P=0.03）。干预后血清PSA水平降低，从10.9纳克/毫升（95%CI=8.7至13.2纳克/毫升）降至8.7纳克/毫升（95%CI=6.8至10.6纳克/毫升）（P<0.001）。
这些数据表明番茄酱成分（可能是番茄红素）在前列腺癌治疗中可能发挥作用，值得对更多患者样本（包括对照组）进行进一步测试。
