Banerjee S, Sharma R, Kale R K, Rao A R
Cancer Biology Laboratory, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India.
Nutr Cancer. 1994;21(3):263-9. doi: 10.1080/01635589409514324.
The influence of essential oils from naturally occurring plant dietary items such as cardamom, celery seed, cumin seed, coriander, ginger, nutmeg, and zanthoxylum on the activities of hepatic carcinogen-metabolizing enzymes (cytochrome P450, aryl hydrocarbon hydroxylase, and glutathione S-transferase) and acid-soluble sulfhydryl level was investigated in Swiss albino mice. Each oil was fed by gavage at 10 microliters/day for 14 days, and then the animals were sacrificed and their hepatic enzyme activities and sulfhydryl levels were evaluated. Only nutmeg and zanthoxylum oils induced cytochrome P450 level significantly (p < 0.05), whereas cardamom oil caused a significant reduction in its activity (p < 0.05). Furthermore, aryl hydrocarbon hydroxylase activity was significantly elevated only by treatment with ginger oil (p < 0.01), whereas nutmeg oil caused a significant reduction in its activity (p < 0.01). The remaining oils did not significantly alter the level of cytochrome P450 and aryl hydrocarbon hydroxylase activity. Glutathione S-transferase activity was significantly elevated in all experimental groups (p < 0.1-p < 0.001) compared with controls. The acid-soluble sulfhydryl was significantly elevated only by the essential oils of cardamom (p < 0.05), nutmeg (p < 0.05), and zanthoxylum (p < 0.01). Our observations suggest that intake of essential oils affects the host enzymes associated with activation and detoxication of xenobiotic compounds, including chemical carcinogens and mutagens.
研究了小豆蔻、芹菜籽、孜然籽、芫荽、生姜、肉豆蔻和花椒等天然植物性饮食中的精油对瑞士白化小鼠肝脏致癌物代谢酶（细胞色素P450、芳烃羟化酶和谷胱甘肽S-转移酶）活性以及酸溶性巯基水平的影响。每种精油每天通过灌胃给予10微升，持续14天，然后处死动物并评估其肝脏酶活性和巯基水平。只有肉豆蔻油和花椒油显著诱导细胞色素P450水平升高（p<0.05），而小豆蔻油使其活性显著降低（p<0.05）。此外，仅用生姜油处理可显著提高芳烃羟化酶活性（p<0.01），而肉豆蔻油使其活性显著降低（p<0.01）。其余精油未显著改变细胞色素P450水平和芳烃羟化酶活性。与对照组相比，所有实验组的谷胱甘肽S-转移酶活性均显著升高（p<0.1 - p<0.001）。仅小豆蔻（p<0.05）、肉豆蔻（p<0.05）和花椒（p<0.01）的精油可显著提高酸溶性巯基水平。我们的观察结果表明，摄入精油会影响与外源性化合物（包括化学致癌物和诱变剂）的活化和解毒相关的宿主酶。
