INTRODUCTION

Colon cancer is the third most common malignant neoplasm worldwide. Diet plays a major role in the etiology of colon cancer. Experimental and epidemiological studies have highlighted the role of high fat diet in increasing the risk of colon cancer ?-glucuronidase and mucinase are two important enzymes which are associated with the bacterial microflora [1]. Studies have also shown that high fat diet promotes dimethyl-hydrazine (DMH)-induced colon carcinogenesis by increasing the activities of ?-glucuronidase and mucinase [1, 2]. Many procarcinogens, carcinogens, toxins and mutagens are detoxified by glucuronide conjugation in the liver. The intestinal bacterial enzyme ?-glucuronidase can hydrolyse these derivatives, releasing the active carcinogens and allowing their re-entry into the enterohepatic circulation [3, 4], Mucinase, another microfloral enzyme, hydrolyses the protective mucin coat in the intestinal wall and exposes the underlying mucosa to the luminal carcinogens that are released by ?-glucuronidase activity [5]. Hence, ?-glucuronidase and mucinase have assumed significance as colon cancer risk markers.

International dietary guidelines for the prevention of chronic diseases recommend increased consumption of plant foods, including cereal, legumes, fruits, vegetables and spices. These contain a wide variety of physiologically active phytochemicals such as enzyme inhibitors, phytosterols, indoles, flavones, fibre and saponins [6, 7]. Turmeric...