Spices and glycoprotein metabolism in experimental colon cancer rats

We investigated the effect of red chilli (Capsicum annum L.), cumin (Cuminu m cyminum L.) and black pepper (Piper nigrum L.) on colon cancer induced in rats by a colon-specific carcinogen, 1,2 dimethylhydrazine (DMH). The inci dence and number of tumours/polyps in the colon were significantly higher w hen the rats were given DMH and/or red chilli, as compared to cumin + DMH a nd black pepper + DMH groups. There were no tumours/polyps in the control r ats. The glycoprotein levels also changed markedly in the presence of these spices. The concentration of sialic acid was significantly lower in the pr oximal and distal colon of rats treated with red chilli, and/or DMH as comp ared to control rats, whereas it was near-normal when black pepper or cumin was supplemented along with DMH. The levels of total hexoses and fucose wa s significantly higher in the animals receiving DMH and/or red chilli as co mpared to the controls. Total hexoses and fucose were not significantly rai sed when pepper or cumin was supplemented along with DMH. These results sho w that chilli promotes the development of colon tumours in the presence of DMH, whereas cumin and pepper suppresses colon carcinogenesis in the presen ce of DMH. Med Sci Res 26:781-784 (C) 1998 Lippincott Williams & Wilkins.