Aruna K, Sivaramakrishnan V M
Isotope Division, Cancer Institute, Adyar, Madras, India.
Food Chem Toxicol. 1992 Nov;30(11):953-6. doi: 10.1016/0278-6915(92)90180-s.
The anticarcinogenic properties of some commonly consumed spices and leafy vegetables were investigated. The effects of feeding the plant products on the induction of squamous cell carcinomas in the stomachs of Swiss mice by feeding benzo[a]pyrene(B[a]P) and on the induction of hepatomas in Wistar rats by feeding 3'-methyl-4-dimethylaminoazobenzene (3'MeDAB) were investigated. Among the nine plant products tested, cumin seeds (Cuminum cyminum Linn) and basil leaves (Ocimum sanctum Linn) significantly decreased the incidence of both B[a]P-induced neoplasia and 3'MeDAB-induced hepatomas. Poppy seeds (Papaver somniferum Linn) significantly inhibited B[a]P-induced neoplasia alone, while the other plant products, asafoetida, kandathipili, turmeric, drumstick leaves, solanum leaves and alternanthera leaves were ineffective. These results suggest that cumin seeds, basil leaves and to a lesser extent poppy seeds, which are all widely used in Indian cooking, may prove to be valuable anticarcinogenic agents.
对一些常见食用香料和叶菜类蔬菜的抗癌特性进行了研究。研究了喂食这些植物产品对瑞士小鼠经口给予苯并[a]芘（B[a]P）后胃鳞状细胞癌诱导以及对Wistar大鼠经口给予3'-甲基-4-二甲基氨基偶氮苯（3'MeDAB）后肝癌诱导的影响。在所测试的九种植物产品中，孜然籽（孜然芹）和罗勒叶（圣罗勒）显著降低了B[a]P诱导的肿瘤形成以及3'MeDAB诱导的肝癌的发生率。罂粟籽单独显著抑制了B[a]P诱导的肿瘤形成，而其他植物产品，如阿魏、长柄胡椒、姜黄、鼓槌叶、茄叶和莲子草叶则无效。这些结果表明，孜然籽、罗勒叶以及在较小程度上的罂粟籽，这些在印度烹饪中都广泛使用，可能被证明是有价值的抗癌剂。
