Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 20 Issue 3
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- Pages.287-292
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- 1988
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- 0367-6293(pISSN)
Inhibitory Effects of Ginger and Garlic Extracts on the DNA Damage
마늘 및 생강추출물의 DNA 손상억제작용
- Kang, Jin-Hoon (Department of Food Science and Technology, Pusan National Fisheries University) ;
- Ahn, Bang-Weon (Department of Food Science and Technology, Pusan National Fisheries University) ;
- Lee, Dong-Ho (Department of Food Science and Technology, Pusan National Fisheries University) ;
- Byun, Han-Seok (Department of Food Science and Technology, Pusan National Fisheries University) ;
- Kim, Seon-Bong (Department of Food Science and Technology, Pusan National Fisheries University) ;
- Park, Yeung-Ho (Department of Food Science and Technology, Pusan National Fisheries University)
- 강진훈 (부산수산대학 식품공학과) ;
- 안방원 (부산수산대학 식품공학과) ;
- 이동호 (부산수산대학 식품공학과) ;
- 변한석 (부산수산대학 식품공학과) ;
- 김선봉 (부산수산대학 식품공학과) ;
- 박영호 (부산수산대학 식품공학과)
- Published : 1988.06.01
Abstract
The inhibition mechanism of DNA damage by lipid peroxidation was studied through the reaction systems of plasmid pBR322 DNA, linoleic acid and the ethanol extracts obtained from ginger and garlic. The DNA damage was greatly inhibited by the addition of ginger and garlic extracts, and their scavenging effects of active oxygens were also great. It is considered that the inhibitory effects of these extracts on the DNA damage are mainly due to their scavenging effects of active oxygen radicals.
지질의 산화로 일어나는 DNA손상 작용에 대한 천연 항산화성분의 억제작용과 그 기구를 조사하기 위하여 가정에서 상용(常用)하는 생강과 마늘에서 추출한 항산화성분을 각각, linoleic acid와 pBR322 DNA의 반응계에 첨가하여
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