Journal of Nutrition and Health

  • 제39권1호
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  • Pages.18-27
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  • 2006
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  • 2288-3886(pISSN)
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  • 2288-3959(eISSN)
한국영양학회 (The Korean Nutrition Society)
권호 표지

녹즙혼합음료 섭취가 흡연자의 임파구 DNA 손상 및 혈장 항산화 영양상태에 미치는 영향

The Effect of Green Vegetable Drink Supplementation on Cellular DNA Damage and Antioxidant Status of Korean Smokers

  • 김혜영 (한남대학교 이과대학 식품영양학과) ;
  • 박유경 (경희대학교 동서의학대학원 의학영양학과) ;
  • 김태석 ((주)풀무원 기술연구소 생물공학연구팀) ;
  • 강명희 (한남대학교 이과대학 식품영양학과)
  • Kim Hye-Young (Department of Food and Nutrition, Hannam University) ;
  • Park Yoo Kyoung (Department of Medical Nutrition, College of East-West Medical Science, Kyung Hee University) ;
  • Kim Tae Seok (R&D, Pulmuone Co., Ltd.) ;
  • Kang Myung-Hee (Department of Food and Nutrition, Hannam University)
  • 발행 : 2006.01.01
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초록

Smoking is well known to be associated with increased indices of tree radical-mediated damage of DNA, indicating that smoking may exacerbate the initiation and propagation of oxidative stresses, which are potential underlying processes in the pathogenesis of many diseases. The purpose of this study was to evaluate whether a daily regimen of green vegetable drink supplementation to smokers can be protective against endogenous lymphocytic DNA damage and whether it could enhance other antioxidant status. Twenty nonsmokers and nineteen smokers aged 23-60 were given 240 ml of green vegetable drink every day for 8 weeks in addition to their normal diet, and blood samples were drawn before and after the intervention. The 8 weeks of green vegetable drink consumption resulted in a significant decrease (p = 0.000, by paired t-test) in lymphocyte DNA damage expressed by TL (before: $63.13{\pm}1.05$ vs after: $37.86{\pm}10.83$, before: $66.73{\pm}1.24$ vs after: $36.51{\pm}1.13$), TM (before: $14.55{\pm}0.61$ vs after: $6.61{\pm}0.25$, before: $15.36{\pm}0.45$ vs after: $6.65{\pm}0.38$) and $\%$ DNA in tail (before: $19.7{\pm}0.41$ vs after: $16.6{\pm}0.37$, before: $20.6{\pm}0.31$ vs after: $17.1{\pm}0.5$) in both nonsmokers and smokers respectively. Vitamin C and TRAP level was not significantly changed after the supplementation. In conclusion, these results support the hypothesis that green vegetable drink exert a cancer-protective effect partially via a decrease in oxidative damage to DNA.

키워드

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