Inhibitory Effects of Ginger and Garlic Extracts on the DNA Damage

마늘 및 생강추출물의 DNA 손상억제작용

  • Kang, Jin-Hoon (Department of Food Science and Technology, Pusan National Fisheries University) ;
  • Ahn, Bang-Weon (Department of Food Science and Technology, Pusan National Fisheries University) ;
  • Lee, Dong-Ho (Department of Food Science and Technology, Pusan National Fisheries University) ;
  • Byun, Han-Seok (Department of Food Science and Technology, Pusan National Fisheries University) ;
  • Kim, Seon-Bong (Department of Food Science and Technology, Pusan National Fisheries University) ;
  • Park, Yeung-Ho (Department of Food Science and Technology, Pusan National Fisheries University)
  • 강진훈 (부산수산대학 식품공학과) ;
  • 안방원 (부산수산대학 식품공학과) ;
  • 이동호 (부산수산대학 식품공학과) ;
  • 변한석 (부산수산대학 식품공학과) ;
  • 김선봉 (부산수산대학 식품공학과) ;
  • 박영호 (부산수산대학 식품공학과)
  • Published : 1988.06.01

Abstract

The inhibition mechanism of DNA damage by lipid peroxidation was studied through the reaction systems of plasmid pBR322 DNA, linoleic acid and the ethanol extracts obtained from ginger and garlic. The DNA damage was greatly inhibited by the addition of ginger and garlic extracts, and their scavenging effects of active oxygens were also great. It is considered that the inhibitory effects of these extracts on the DNA damage are mainly due to their scavenging effects of active oxygen radicals.

Keywords

DNA damage;linoleic acid peroxidation;inhibition of DNA damage;extracts of ginger and garlic