Green Tea, Phytic Acid, & Inositol  (in rats): colon tumors

Green Tea, Phytic Acid, and Inositol in Combination Reduced the Incidence of Azoxymethane-Induced Colon Tumors in Fisher 344 Male Rats

Janak Khatiwada,1 ,Martha Verghese,2 ,Shurrita Davis,1 and Leonard L. Williams1

1Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, Kannapolis, North Carolina, USA. 2Department of Food and Animal Sciences, Alabama A & M University, Normal, Alabama, USA.

Address correspondence to: Janak Khatiwada, Ph.D. Center for Excellence in Post-Harvest Technologies North Carolina A&T State University North Carolina Research Campus, 500 Laureate Way Suite 4222, Kannapolis NC 28081-4332, USA


Manuscript received 3 November 2010 Revision accepted 19 March 2011


Experimental as well as epidemiologic studies in human populations provide evidence that consumption of phytochemicals reduces the incidence of degenerative diseases.

Green tea (GT) catechins are known for their antioxidative potential.

Phytic acid (PA) also acts as a natural antioxidant and may have numerous health benefits.

This experiment was designed to investigate the inhibitory effects of combinations of 1% and 2% GT, PA, and inositol (I) in reducing the incidence of azoxymethane-induced colon tumors in Fisher 344 male rats.

After an acclimatization period of 1 week, nine groups of rats (15 rats per group) were initially assigned to consume AIN 93 G diet and later AIN 93 M diet after 20 weeks of age. Treatments were given in drinking water.

All rats received azoxymethane injections (16 mg/kg of body weight) subcutaneously at 7 and 8 weeks of age. Rats were killed at 45 weeks of age by CO2 euthanasia.

Tumor incidence (93.76%) and the number of tumors per tumor-bearing rat ratio (2.25) were significantly (P<.05) higher in the control group compared with treatment groups. Glutathione S-transferase activity was significantly (P<.05) higher in rats fed combinations of 2% GT+PA+I and GT+PA (33.25▒1.23 and 29.83▒1.10 ýmol/mL, respectively) compared with other groups.

These findings suggest that the synergistic effect of the 2% level of GT, PA, and I may reduce the incidence of colon tumors and therefore have potential as a chemopreventive agent.

Journal of Medicinal Food. November 2011, 14(11): 1313-1320. doi:10.1089/jmf.2010.0302.

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