Dietary intake of pyrolyzed deketene curcumin inhibits gastric carcinogenesis

Taichi Yoshida, Takashi Maruyama, Masatomo Miura, Masahiro Inoue, Koji Fukuda, Kazuhiro Shimazu, Daiki Taguchi, Hiroaki Kanda, Masanobu Oshima, Yoshiharu Iwabuchi, Hiroyuki Shibata

Research output: Contribution to journalArticlepeer-review

9 Citations (Scopus)


Gastric cancer is the second leading cause of cancer-related mortality worldwide. Curcumin, a phytochemical, possesses molecular inhibitory potentials for regulating malignancies. However, the lower potential of curcumin warrants improvement. Thus, we synthesized diarylpentanoid analogs with higher potency; however, these differed structurally from curcumin—a heptanoid. Recently, one diarylpentanoid was formed following pyrolysis of curcumin, which is identical to our GO-Y022. The growth inhibition of gastric cancer cells by GO-Y022 was five-fold higher than by curcumin; GO-Y022 displayed superior apoptosis induction ability. Besides, it suppressed the gastric tumor growth to a third in a mouse model. GO-Y022 was moved to the epithelial and gastric tumors but not detected in the bloodstream. Moreover, oral GO-Y022 was effective topically, exhibited no adverse events in mice, and was detected in the commercially available curry paste. Briefly, GO-Y022 can inhibit gastric carcinogenesis; it is dietary and can be safely used as an oral functional food.

Original languageEnglish
Pages (from-to)192-200
Number of pages9
JournalJournal of Functional Foods
Publication statusPublished - 2018 Nov


  • Chemoprevention
  • Curcumin
  • Diarylpentanoid analog
  • Gastric cancer
  • Pyrolysis
  • STAT3 inhibition

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)
  • Nutrition and Dietetics


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