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Dietary Chlorophyllin Is a Potent Inhibitor of Aflatoxin B₁ Hepatocarcinogenesis in Rainbow Trout¹

Department of Food Science and Technology [V. B., J. H., D. A., G. B.] and Statistics [C. P.], Oregon State University, Corvallis, Oregon 97331

Epidemiological and experimental evidence indicates a strong relationship between diet and cancer. The purpose of this study was to examine the potential of chlorophyllin (CHL), a food-grade derivative of the ubiquitous green plant pigment chlorophyll, to inhibit experimental carcinogenesis. We report that CHL is a potent, dose-responsive inhibitor of aflatoxin B₁ DNA adduction and hepatocarcinogenesis in the rainbow trout model when fed with carcinogen. CHL neither promoted nor suppressed carcinogenesis with chronic postinitiation feeding. By molecular dosimetry analysis, reduced aflatoxin B₁-DNA adduction accounted quantitatively for reduced tumor response up to 2000 ppm dietary CHL, but an additional protective mechanism was operative at 4000 ppm CHL. The finding of potent inhibition (up to 77%) at CHL levels well within the chlorophyll content of some green leafy vegetables may have important implications in intervention and dietary management of human cancer risks.

¹ This is technical paper number 10,505 from the Oregon Agricultural Experiment Station. The work was partially supported by research grant CA34732, and by center grants ES00210 and ES03850 from the National Institute of Environmental Health Sciences.

² To whom requests for reprints should be addressed, at Department of Food Science, Wiegand Hall, Oregon State University, Corvallis, OR 97331-6602.

Received 7/29/94. Accepted 11/ 1/94.

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