Misc.

2011

Effects of High Temperature- and Pressure-Treated Garlic on 1, 2-Dimethylhydrazine-Induced Premalignant Lesions in the Rat Colorectum at the Post-Initiation Stage

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
  • Takeshi Chihara
  • ,
  • Kan Shimpo
  • ,
  • Takaaki Kaneko
  • ,
  • Hidehiko Beppu
  • ,
  • Akiko Tomatsu
  • ,
  • Takashi Higashiguchi
  • ,
  • Shigeru Sonoda

Volume
58
Number
3
First page
131
Last page
135
Language
Japanese
Publishing type
DOI
10.3136/nskkk.58.131
Publisher
JAPAN SOC FOOD SCIENCE TECHNOLOGY

We examined the effects of high temperature- and pressure-treated garlic (HITPG), which has enhanced anti-oxidative activity, on 1, 2-dimethylhydrazine (DMH)-induced mucin-depleted foci (MDF), as premalignant lesions, in the rat colorectum at the post-initiation stage. Male F344 rats (5 weeks old) were injected s.c. with DMH (40 mg/kg, once weekly for 2 weeks). Rats were fed basal diet or experimental diets containing 1% or 3% HTPG for 6 weeks, starting 1 week after the last injection of DMH. At sacrifice, the number of MDF in the 3% HTPG diet group was significantly lower than that in the basal diet group. In addition, we also studied the influence of 3% HTPG diet ingestion. Rats were fed basal diet or 3% HTPG diet under the above conditions without DMH treatment. The 3% HTPG diet did not affect most hematological and plasma biochemical parameters. These results, combined with our previous work (APJCP, 2009), suggest that HTPG may be useful as a health supplement.

Link information
DOI
https://doi.org/10.3136/nskkk.58.131
CiNii Articles
http://ci.nii.ac.jp/naid/10027868993
Web of Science
https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000288726900009&DestApp=WOS_CPL
ID information
  • DOI : 10.3136/nskkk.58.131
  • ISSN : 1341-027X
  • CiNii Articles ID : 10027868993
  • Web of Science ID : WOS:000288726900009

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