More than half of the gastrointestinal tract cancers may be related to the diet. Research to identify active components in the diet reducing the cancer risk, to understand the mechanism of cancer prevention and (the last few years) to design functional foods with the specific goal to reduce the incidence of cancers has made considerable progress. However, a systematic search for effective (combinations of) food compounds or ingredients has not been performed, primarily due to lack of good methodology. An (in vitro) bioassay will be developed, based on genomic and proteomic changes in colorectal cells, to assess the efficacy of (functional) food ingredients in prevention or inhibition of the development of early stages of colorectal cancer. The genomic and proteomic changes in colorectal cells will be powerful biomarkers of colon carcinogenesis as a large portfolio of genes and proteins are tested simultaneously and the assays are easy to perform.
Funding SchemeCSC - Cost-sharing contracts
NE1 3JA Newcastle Upon Tyne
6700 CA Wageningen