**6. Conclusion**

There are two major problems to detect circulating hepatocarcinoma cells in the human blood. The first problem is the low number of specific markers known. The second problem is that few cells are present in the bloodstream. To overcome these problems, few years ago new approaches have been developed such as the techniques to study membrane proteins by mass spectrometry and the development of fluorescent hepatoma cells.

Nowadays, these procedures are not suitable in clinical practice. However, it is undeniable that early detection of tumors and metastasis is urgently needed in medicine and these new exciting techniques and findings are changing our point of view of carcinogenesis very fast. In the future, CTC detection will certainly be an important diagnostic tool in cancer patients, providing a new and accurate assessment of lesion staging.

#### **7. Acknowledgment**

We are grateful to Pr. Olivier Scatton for useful criticisms and discussion.

#### **8. References**


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**17** 

*Spain* 

**Use of a Human–Derived Liver Cell Line for the Detection of Protective Effect of Dietary** 

**Antioxidants Against Food Mutagens** 

*Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, Madrid* 

Hepatocellular carcinoma is the most frequent form of primary liver cancer, it is one of the most common life threatening solid tumors with global annual diagnosis exceeding one million new cases and remains the third leading cause of cancer death (Ahmedin et al., 2007). Human diet often contains compounds that cause DNA damage. Common dietary mutagens would include N-nitroso compounds (Tricker & Preussmann, 1991), fungal toxins (Gelderblom et al., 2001), or cooked meat carcinogens (Layton et al., 1995). High nitrate levels in processed foods may be a risk factor, possibly through their ability to form Nnitroso compounds in vivo (Ferguson et al., 2004). N-nitroso compounds are known hepatocarcinogenic agents and have been implicated in the etiology of several human cancers Bansal et al., 2005). N-Nitrosamines are mutagenic and carcinogenic compounds widely present in the human diet and have been detected at ppb levels in a wide variety of matrices such as bacon, ham, frankfurters, sausages, cheese, beer, rubber, ground water, smoked tobacco and cosmetics (Filho et al., 2003). N-nitrosopiperidine (NPIP) is a potent extrahepatic carcinogen inducing tumours mainly in the esophagus and the nasal cavity (Gray et al., 1991). N-nitrosodibutylamine (NDBA) produces tumours in the esophagus and urinary bladder in rat, although the liver is its major target tissue for carcinogenesis (Williams et al., 1993). N-nitrosopyrrolidine (NPYR) induce mainly liver tumors in rats (Gray et al., 1991) and is a weak pulmonary carcinogen in mice (Wong et al., 2003) and N-nitrosodimethylamine (NDMA) is the most commonly encountered volatile N-nitrosamine in food samples and is a potent liver, lung and kidney carcinogen

Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are formed during the high-temperature cooking of meat and fish. To date, more than 20 different heterocyclic amines (HCAs) have been identified in cooked foods and they can be classified into two main groups called carbolines and aminoimidazoazaarenes (AIAs) (Toribio et al., 2007). AIAs are formed at the normal cooking temperatures of 100–225°C while heating

**1. Introduction** 

(Preussmann & Stewart, 1984).

Corresponding Author

 \*

Paloma Morales\* and A.I. Haza

micrometastatic and primary breast carcinoma cells. *Clin Cancer Res*, Vol. 11, No. 22, pp. 8006-8014

