Kurosu, a Traditional Vinegar Produced from Unpolished Rice, Suppresses Lipid Peroxidation<i>in Vitro</i>and in Mouse Skin

DOI Web Site Web Site PubMed 被引用文献16件 参考文献23件

書誌事項

タイトル別名
  • Kurosu, a Traditional Vinegar Produced from Unpolished Rice, Suppresses Lipid Peroxidation in Vitro and in Mouse Skin.
  • Kurozu, a traditional vinegar produced from unpolished rice, suppresses lipid peroxidation in vitro and in mouse skin

この論文をさがす

説明

  The in vitro antioxidative activities of various kinds of vinegar were investigated by using a linoleic acid autoxidation model detected by the thiobarbituric acid (TBA) method and the 1,1-diphenyl-2-picrylhydrazyl radical system. An ethyl acetate extract of Kurosu (EK), a vinegar made from unpolished rice, exhibited the highest antioxidative activity in both systems. EK (5 mg) inhibited 12-O-tetradecanoylphorbol-13-acetate (TPA)-induced edema formation (14%) and myeloperoxidase activity (52%, P<0.01) in female ICR mouse skin. Furthermore, EK significantly suppressed double TPA application-induced H2O2 generation (53%, P<0.01) and lipid peroxidation determined by the TBA-reacting substance level (95%, P<0.01). In a two-stage carcinogenesis experiment with dimethylbenz[a]anthracene/TPA, EK significantly reduced the number of tumors per mouse by 36% (P<0.05) at 15 weeks after promotion. These results suggest that the antitumor-promoting effect may be partially due to the antioxidative properties of EK such as the decomposition of free radicals and interference with free radical-generating leukocytes.<br>

収録刊行物

被引用文献 (16)*注記

もっと見る

参考文献 (23)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ