Prevention and therapy of cancer by food factors through p53-dependent or -independent apoptosis

Consumption of plant-derived foods has been linked to decreased risk of cancer. Using a cell culture model, we found that the induction of apoptosis may be involved in the chemopreventive or therapeutic activity of these food factors. Phenethyl isothiocyanate (PEITC), which occurs as a conjugate in certain cruciferous vegetables, inhibited cell transformation corresponding with the induction of apoptosis (requiring an elevation of p53). Resveratrol, found at high levels in grapes, inhibited cell transformation through the induction of apoptosis, mediated through JNKs and p53-dependent pathways. Also, Erks and p38 kinase mediate resveratrol-induced phosphorylation of p53 at serine 15. Gingerol, isolated from ginger, inhibited cell transformation and induced apoptosis, which is p53-independent. These data suggested that food factors induced apoptosis through p53-dependent or -independent pathways and may be involved in chemopreventive or therapeutic effects on cancer. [Supported by NIH grants CA74916 and CA81064, AICR grant 99A062, and The Hormel Foundation.].