Radiation and Cancer Biology Laboratory, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India.
Nutr Cancer. 2010;62(1):74-84. doi: 10.1080/01635580903191478.
Trachyspermum ammi seed consumed worldwide as a spice ingredient is much valued for its medicinal properties. However, it has not been investigated for its cancer chemopreventive efficacy. Herein, the chemopreventive effect of different doses (2%, 4%, and 6%) of test diets of Trachyspermum ammi seeds were examined on DMBA-induced skin and B(a)P-induced forestomach papillomagenesis, inducibility of drug metabolizing phase I and phase II enzymes, antioxidant enzymes(catalase, superoxide dismutase, glutathione peroxidase, glyoxalase I), reduced glutathione content, and peroxidative damage. Results exhibited a significant reduction in the skin as well as the forestomach tumor multiplicity with respect to all doses of test diet as compared to the control group. Biochemical assays revealed a significant increase in the activities of phase I enzymes especially with 6% test diet. A concomitant increase in the activities of the phase II enzymes and antioxidant enzymes were observed in Trachyspermum ammi treated groups. The content of reduced glutathione was significantly elevated, whereas the peroxidative damage along with lactate dehydrogenase activity exhibited a significant reduction with all the three doses of test diet. These findings were indicative of chemopreventive potential of Trachyspermum ammi seeds against carcinogenesis.
作为香料成分，全世界都在食用胡芦巴种子，其药用价值很高。然而，它的抗癌化学预防功效尚未得到研究。在此，研究了不同剂量（2%、4%和 6%）的胡芦巴种子试验饮食对 DMBA 诱导的皮肤和 B(a)P 诱导的胃前乳头状瘤形成、药物代谢相 I 和相 II 酶的诱导性、抗氧化酶（过氧化氢酶、超氧化物歧化酶、谷胱甘肽过氧化物酶、乙二醛酶 I）、还原型谷胱甘肽含量和过氧化损伤的化学预防作用。结果表明，与对照组相比，试验饮食的所有剂量均显著降低了皮肤和胃前乳头状瘤的多发性。生化分析显示，特别是 6%的试验饮食，I 相酶的活性显著增加。在胡芦巴处理组中，还观察到 II 相酶和抗氧化酶的活性同时增加。还原型谷胱甘肽的含量显著升高，而所有三种剂量的试验饮食均可显著降低过氧化损伤和乳酸脱氢酶活性。这些发现表明胡芦巴种子具有抗癌化学预防潜力。
