In the present study, in order to investigate the healthy functionality of superheated steam cooking, we examined triacylglyceride, RLP-cholesterol, ascorbic acid and d-ROM levels in blood after intake of fried pork cooked using superheated steam or in a deep fryer. At 6 hours after intake, in the superheated steam cooking group, triacylglyceride and RLP-cholesterol levels were lower, while ascorbic acid levels were higher and d-ROM levels were lower when compared with the deep fryer group. These results suggest that superheated steam cooking has healthy functionality with regard to the inhibition of postprandial triacylglyceride increase and lipid peroxidation in blood.

The aim of the present study was to clarify whether ATP binding cassette transporters are refractory factors in head and neck cancer chemotherapy. For in vitro and in vivo chemotherapeutic studies, we employed a human salivary gland adenocarcinoma cell line (HSY) and a human oral squamous cell carcinoma cell line (SCCSK) with vincristine (VCR) at clinically equivalent doses. Western blot analysis, reverse transcription-polymerase chain reaction, in vivo evaluation in xenograft models inoculated with cultured carcinoma cell line and drug efflux analysis were performed. VCR-treated SCCSK and HSY cells, as well as xenografted SCCSK and HSY cells in tumor-bearing nude mice, were found to express MDR1/ABCB1 and MRP1/ ABCC1. In addition to MDR1 and MRP1 mRNA, HSY/VCR and its cloned cells expressed MRP7/ABCC10 mRNA, but SCCSK/VCR did not express MRP7. Furthermore, drug resistance to VCR and docetaxel decreased in HSY/VCR in the presence of a competitive MRP7 inhibitor, 17-beta-estradiol-(17-beta-D-glucuronide). These results indicate that MDR1 and MRP1 expression are refractory factors in head and neck cancer chemotherapy and suggest that induction of MRP7 expression is involved in drug resistance in salivary gland adenocarcinomas.