Abstract：
:Pomegranate seed oil was investigated for possible skin cancer chemopreventive efficacy in mice. In the main experiment, two groups consisting each of 30, 4-5-week-old, female CD(1) mice were used. Both groups had skin cancer initiated with an initial topical exposure of 7,12-dimethylbenzanthracene and with biweekly promotion using 12-O-tetradecanoylphorbol 13-acetate (TPA). The experimental group was pretreated with 5% pomegranate seed oil prior to each TPA application. Tumor incidence, the number of mice containing at least one tumor, was 100% and 93%, and multiplicity, the average number of tumors per mouse, was 20.8 and 16.3 per mouse after 20 weeks of promotion in the control and pomegranate seed oil-treated groups, respectively (P <.05). In a second experiment, two groups each consisting of three CD(1) mice were used to assess the effect of pomegranate seed oil on TPA-stimulated ornithine decarboxylase (ODC) activity, an important event in skin cancer promotion. Each group received a single topical application of TPA, with the experimental group receiving a topical treatment 1 h prior with 5% pomegranate seed oil. The mice were killed 5 h later, and ODC activity was assessed by radiometric method. The experimental group showed a 17% reduction in ODC activity. Pomegranate seed oil (5%) significantly decreased (P <.05) tumor incidence, multiplicity, and TPA-induced ODC activity. Overall, the results highlight the potential of pomegranate seed oil as a safe and effective chemopreventive agent against skin cancer.
journal_name
J Med Foodjournal_title
Journal of medicinal foodauthors
Hora JJ,Maydew ER,Lansky EP,Dwivedi Cdoi
10.1089/10966200360716553subject
Has Abstractpub_date
2003-10-01 00:00:00pages
157-61issue
3eissn
1096-620Xissn
1557-7600journal_volume
6pub_type
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journal_title：Journal of medicinal food
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journal_title：Journal of medicinal food
pub_type： 杂志文章
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journal_title：Journal of medicinal food
pub_type： 杂志文章
doi：10.1089/jmf.2009.0053
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journal_title：Journal of medicinal food
pub_type： 杂志文章,评审
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更新日期：2006-07-01 00:00:00
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journal_title：Journal of medicinal food
pub_type： 杂志文章
doi：10.1089/jmf.2015.0101
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journal_title：Journal of medicinal food
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journal_title：Journal of medicinal food
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doi：10.1089/109662004322984671
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pub_type： 杂志文章,评审
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journal_title：Journal of medicinal food
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journal_title：Journal of medicinal food
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journal_title：Journal of medicinal food
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abstract：:Garlic protects against degenerative diseases such as hyperlipidemia and cardiovascular diseases. However, raw garlic has a strong pungency, which is unpleasant. In this study, we examined the effect of high temperature/high pressure-processed garlic on plasma lipid profiles in rats. Sprague-Dawley rats were fed a nor...
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