Yusof Yasmin Anum Mohd, Ahmad Norliza, Das Srijit, Sulaiman Suhaniza, Murad Nor Azian
Department of Biochemistry, Faculty of Medicine, Universiti Kebangsaan Malaysia, Medical Centre, Jalan Raja Muda Abdul Aziz, 50300 Kuala Lumpur.
Afr J Tradit Complement Altern Med. 2008 Oct 25;6(1):87-93. doi: 10.4314/ajtcam.v6i1.57078.
Ginger (Zingiber officinale Rosco) is widely used in foods as a spice all around the world. It has been reported to have antioxidant and anticarcinogenic properties. We investigated the effect of ginger in ethionine induced rat hepatocarcinogenesis. Male Wistar rats were divided into 5 groups: group 1 and 2 served as controls and they received normal rat chow and olive oil respectively. Group 3 was fed with ginger oleoresin dissolved in olive oil at 100 mg/kg body wt. Group 4 was fed with choline deficient diet and 0.1% ethionine in drinking water (CDE diet), and group 5 received ginger with CDE diet. Blood samples were taken from the orbital sinus at 0 and 8 weeks of experiment for the determination of antioxidant enzymes, superoxide dismutase (SOD), glutathione peroxidase (GPx), catalase and lipid peroxidation end product, malondialdehyde (MDA). Rats were also killed at 8 weeks for the observation of liver tumor formation. CDE diet induced the formation of liver nodules in rats and increased SOD activity. However, it had no effect on catalase, GPx and MDA levels when compared to both controls at 8 weeks of experiment. When CDE rats were treated with ginger, the formation of liver tumour, SOD activity and MDA level reduced, catalase activity was increased but no change was observed for GPx activity when compared to CDE group. In conclusion, ginger supplementation suppressed liver carcinogenesis by scavenging the free radical formation, and by reducing lipid peroxidation.
姜（姜科植物姜）在世界各地广泛用作食品香料。据报道，它具有抗氧化和抗癌特性。我们研究了姜在乙硫氨酸诱导的大鼠肝癌发生中的作用。雄性Wistar大鼠分为5组：第1组和第2组作为对照组，分别给予正常大鼠饲料和橄榄油。第3组喂食溶解于橄榄油中的姜油树脂，剂量为100 mg/kg体重。第4组喂食胆碱缺乏饮食并饮用含0.1%乙硫氨酸的水（CDE饮食），第5组在CDE饮食基础上添加姜。在实验的第0周和第8周从眶窦采集血样，以测定抗氧化酶、超氧化物歧化酶（SOD）、谷胱甘肽过氧化物酶（GPx）、过氧化氢酶以及脂质过氧化终产物丙二醛（MDA）。实验第8周时处死大鼠，观察肝脏肿瘤形成情况。CDE饮食诱导大鼠肝脏结节形成并增加SOD活性。然而，与两个对照组相比，在实验第8周时，它对过氧化氢酶、GPx和MDA水平没有影响。当给CDE大鼠喂食姜时，与CDE组相比，肝脏肿瘤形成、SOD活性和MDA水平降低，过氧化氢酶活性增加，但GPx活性没有变化。总之，补充姜通过清除自由基形成和减少脂质过氧化来抑制肝癌发生。
