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World Nutrition 2018
J u n e 1 8 - 1 9 , 2 0 1 8
P a r i s , F r a n c e
Page 24
Journal of Clinical Nutrition & Dietetics
ISSN 2472-1921
W o r l d C o n g r e s s o n
Nutrition and Dietetics
A
nthocyanin-rich foods and preparations have been reported to reduce the
risk of life-style related diseases, including cancer. SL222 sweet potato, a
purple-fleshed cultivar developed in New Zealand, accumulates high levels of
anthocyanins in the storage-root. We have examined the chemopreventative
properties of the SL222 sweet potato in the C57BL/6J-ApcMin/+Apc (APCMIN)
mouse, a genetic model of colorectal cancer. APCMIN and C57BL/6J wild
type mice (n=160) were divided into four feeding groups consuming diets
incorporating 10% SL222 sweet potato flesh, 10% SL222 sweet potato skin or
0.12% ARE (Anthocyanin rich extract, prepared from SL222 sweet potato, at a
concentration equivalent to the flesh supplemented diet) or a control diet (AIN-
76A) for 18 weeks. At 120 days of age, mice were anaesthetised and blood
samples were collected, before mice were sacrificed and the intestines were
used for adenoma enumeration. The SL222 sweet potato supplemented-diets
reduced the adenoma number in APCMIN mice. These data have significant
implications for the use of this sweet potato variant in protection against
colorectal cancer.
Biography
Khalid Asadi received his Medical Bachelor’s degree (MBChB)
from University of Basrah, Iraq 1983. After obtaining his PhD
from Auckland Cancer Society Research Centre, University of
Auckland in 2007, he joined L.R. Ferguson’s Laboratories for
his Postdoctoral studies in University of Auckland, School of
Medicine. He is a Research Fellow in Auckland Cancer Society
Research Centre working in his project Prevention of the colon
Cancer.
asadik@xtra.co.nzCancer preventive properties of an anthocyanin enriched sweet
potato in the APCMIN mouse model
Khalid Asadi
1
, Lynnette R Ferguson
1
and Martin Philpott
2
1
Auckland Cancer Society Research Centre, University of Auckland, New Zealand
2
University of Oxford, UK
Khalid Asadi et al., J Clin Nutr Diet 2018 Volume: 4
DOI: 10.4172/2472-1921-C1-002