Effects of Cooking Methods of Cabbage on the Production of TNF-.ALPHA. and Induction of Quinone Reductase in Hapa 1c1c7 Cells.

DOI 3 Citations 20 References Open Access
  • FUKE Yoko
    Department of Food Science & Human Nutrition, Tokyo Metropolitan College
  • NAGATA Ikuko
    Department of Food Science & Human Nutrition, Tokyo Metropolitan College
  • WATANABE Yoko
    Department of Food Science & Human Nutrition, Tokyo Metropolitan College
  • FURUKAWA Toshiko
    Department of Urban Life, Tokyo Metropolitan College
  • TAKASAKI Sadako
    Department of Food Science & Human Nutrition, Tokyo Metropolitan College
  • NANAYAMA Masako
    Department of Food Science & Human Nutrition, Tokyo Metropolitan College
  • MATSUOKA Hiroatsu
    Department of Food Science & Human Nutrition, Tokyo Metropolitan College
  • UEDA Hiroshi
    Department of Medicinal Chemistry, Faculty of Pharmaceutical Sciences, Teikyo University

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Description

This study focused our attention on the changes in physiological activities of cabbage after treatment under various cooking conditions. Fresh, boiled, broiled and acid-treated cabbage juices and solutions after cooking were examined for their priming effects of the endogenous production of tumor necrosis factor (TNF-α) in mice, the induction of quinone reductase [NAD(P)H: (quinone-acceptor) oxidoreductase, EC1.6.99.2: QR] in Hepa 1c1c7 cells, and the anti-proliferative activities on Hepa 1c1c7 cells. Boiled and broiled cabbage juices as well as fresh juice significantly increased the production of TNF-α and raised the potency of QR induction activities. Acid-treated cabbage juice was little effective in enhancing the productivity of TNF-α or the induction of QR. The growth of Hepa 1c1c7 cells was inhibited by fresh and broiled cabbage juices.<br>

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Details 詳細情報について

  • CRID
    1390001204454805248
  • NII Article ID
    10012773440
    30025409698
  • NII Book ID
    AA11320122
  • DOI
    10.3136/fstr.7.311
  • COI
    1:CAS:528:DC%2BD38XitFehtbw%3D
  • ISSN
    18813984
    13446606
    http://id.crossref.org/issn/13446606
  • Text Lang
    en
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
    • OpenAIRE
  • Abstract License Flag
    Disallowed

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