Soni K B, Rajan A, Kuttan R
Amala Cancer Research Centre, Trichur, Kerala State, India.
Cancer Lett. 1992 Sep 30;66(2):115-21. doi: 10.1016/0304-3835(92)90223-i.
The effect of certain food additives on aflatoxin production by Aspergillus parasiticus has been studied in vitro. Extracts of turmeric (Curcuma longa), garlic (Allium sativum) and asafoetida (Ferula asafoetida) inhibited the aflatoxin production considerably (more than 90%) at concentrations of 5-10 mg/ml. Similar results were also seen using butylated hydroxytoluene, butylated hydroxyanisole and ellagic acid at concentration 0.1 mM. Curcumin, the antioxidant principle from Curcuma longa did not have any effect on aflatoxin production. Turmeric and curcumin were also found to reverse the aflatoxin induced liver damage produced by feeding aflatoxin B1 (AFB1) (5 micrograms/day per 14 days) to ducklings. Fatty changes, necrosis and biliary hyperplasia produced by AFB1 were considerably reversed by these food additives.
已在体外研究了某些食品添加剂对寄生曲霉产生黄曲霉毒素的影响。姜黄（姜黄属）、大蒜（大蒜）和阿魏（阿魏属）的提取物在浓度为5-10毫克/毫升时可显著抑制黄曲霉毒素的产生（超过90%）。在浓度为0.1毫摩尔时，使用丁基羟基甲苯、丁基羟基茴香醚和鞣花酸也得到了类似结果。姜黄素，姜黄中的抗氧化成分，对黄曲霉毒素的产生没有任何影响。还发现姜黄和姜黄素可逆转给雏鸭喂食黄曲霉毒素B1（AFB1）（每14天每天5微克）所导致的黄曲霉毒素诱导的肝损伤。这些食品添加剂可显著逆转AFB1所造成的脂肪变性、坏死和胆管增生。
