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The Effect of Lipid Peroxidation of White Ginseng(WG) and Fermented Ginseng(FG) Extracts on the Liver of Mice by R-ray Irradiation
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 Title & Authors
The Effect of Lipid Peroxidation of White Ginseng(WG) and Fermented Ginseng(FG) Extracts on the Liver of Mice by R-ray Irradiation
Ko, In-Ho; Yeo, Jin-Dong;
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 Abstract
The effects of White Ginseng and Fermented Ginseng on liver damage induced by r-ray irradiation were investigated. To one group of ICR male mice were given in White Ginseng(150 mg/kg/day for 7days, orally) before 5Gy(1.01Gy/min) dose of r-ray irradiation. To another group were given in Fermented Ginseng (150 mg/kg/day for 7days, orally)before 5Gy(1.01Gy/min)dose of r-ray irradiation was investigated. Radiation irradiation group were given with saline(0.1 ml) and 5Gy. Contrast group were given with saline(0.1 ml). The levels of , catalase and MDA in liver tissue were measured. In Fermented Ginseng (FG+Rad) group and white Ginseng(WG+Rad) group than irradiation group(Rad), the catalase level were significantly increased, and the catalase levels were appeaWhite at radiation protection. It was significantly decreased to MDA and level to Fermented Ginseng (FG+Rad) group and white Ginseng(WG+Rad) group than irradiation group(Rad). Therefore, Fermented Ginseng and white Ginseng were very excellent protector on radiation of liver in mice.
 Keywords
r-ray;MDA;catalase;White Ginseng;Fermented Ginseng;
 Language
Korean
 Cited by
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