Qiblawi Samir, Dhanarasu Sasikumar, Faris Mo'ez Al-Islam
Department of Histology, College of Medicine, University of Hail, Hail, Saudi Arabia.
Department of Biochemistry, College of Medicine, University of Hail, Saudi Arabia.
J Environ Pathol Toxicol Oncol. 2015;34(2):95-104. doi: 10.1615/jenvironpatholtoxicoloncol.2015010838.
Prevention of cancer through dietary intervention has recently gained significant recognition. Cardamom (Elettaria cardamomum), a dietary phytoproduct, is a popular spice that is regularly used as a flavoring agent in various cuisines, and is much valued for its medicinal properties. In the present study, the cancer chemopreventive potential of cardamom was investigated against benzo(α)pyrene [B(α)P]-induced forestomach papillomagenesis in mice. Results showed that treatment with cardamom [(B(α)P + cardamom] reduced tumor incidence and multiplicity significantly (P<0.001) by 41.67% and 74.55%, respectively, compared to that of the B(α)P control group. Biochemical assays revealed a significant enhancement in the hepatic activities of glutathione-S-transferases (P<0.01), superoxide dismutase (P<0.01), glutathione peroxidase (P<0.001), and catalase (P<0.001) in mice treated with cardamom compared with the control. Furthermore, the nonenzymatic antioxidant glutathione was significantly (P<0.001) increased in the cardamom-treated group, whereas the lipid peroxidation level along with lactate dehydrogenase activity exhibited a significant (P<0.01) reduction with cardamom treatment compared to the control. These results suggest that cardamom has the potential to become a pivotal chemopreventive agent against forestomach cancer.
通过饮食干预预防癌症最近已获得广泛认可。小豆蔻（Elettaria cardamomum）是一种饮食中的植物产品，是一种广受欢迎的香料，经常在各种菜肴中用作调味剂，并且因其药用特性而备受重视。在本研究中，研究了小豆蔻对苯并（α）芘[B（α）P]诱导的小鼠前胃癌变的癌症化学预防潜力。结果表明，与B（α）P对照组相比，用小豆蔻处理[（B（α）P + 小豆蔻）]可使肿瘤发生率和多发性分别显著降低（P<0.001），降低了41.67%和74.55%。生化分析显示，与对照组相比，用小豆蔻处理的小鼠肝脏中谷胱甘肽-S-转移酶（P<0.01）、超氧化物歧化酶（P<0.01）、谷胱甘肽过氧化物酶（P<0.001）和过氧化氢酶（P<0.001）的活性显著增强。此外，小豆蔻处理组中非酶抗氧化剂谷胱甘肽显著增加（P<0.001），而与对照组相比，小豆蔻处理使脂质过氧化水平和乳酸脱氢酶活性显著降低（P<0.01）。这些结果表明，小豆蔻有可能成为预防前胃癌的关键化学预防剂。
