Effects of high temperature- and pressure-treated garlic on 1,2-dimethylhydrazine-induced premalignant lesions in the rat colorectum at the post-initiation stage

Takeshi Chihara, Kan Shimpo, Takaaki Kaneko, Hidehiko Beppu, Akiko Tomatsu, Takashi Higashiguchi, Shigeru Sonoda

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

We examined the effects of high temperature- and pressure-treated garlic (HTPG), which has enhanced anti-oxidative activity, on 1,2-dimethylhydrazine (DMH)-in-duced mucin-depleted foci (MDF), as premalignant lesions, in the rat colorectum at the post-initiation stage. Male F344 rats (5 weeks old) were injected s.c. with DMH (40 mg/kg, once weekly for 2 weeks). Rats were fed basal diet or experimental diets containing 1% or 3% HTPG for 6weeks, starting 1week after the last injection of DMH. At sacrifice, the number of MDF in the 3% HTPG diet group was significantly lower than that in the basal diet group. In addition, we also studied the influence of 3% HTPG diet ingestion. Rats were fed basal diet or 3% HTPG diet under the above conditions without DMH treatment. The 3% HTPG diet did not affect most hematological and plasma biochemical parameters. These results, combined with our previous work (APJCP, 2009), suggest that HTPG may be useful as a health supplement.

Original languageEnglish
Pages (from-to)131-135
Number of pages5
JournalNippon Shokuhin Kagaku Kogaku Kaishi
Volume58
Issue number3
DOIs
Publication statusPublished - 2011

All Science Journal Classification (ASJC) codes

  • Food Science

Fingerprint Dive into the research topics of 'Effects of high temperature- and pressure-treated garlic on 1,2-dimethylhydrazine-induced premalignant lesions in the rat colorectum at the post-initiation stage'. Together they form a unique fingerprint.

  • Cite this