한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제20권6호
  • /
  • Pages.721-730
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  • 2005
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  • 1225-7060(pISSN)
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  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
권호 표지

양파 육질 및 껍질의 섭취가 고철분식이를 공급한 노령흰쥐의 항산화능에 미치는 영향

Effect of Onion Flesh or Peel Feeding on Antioxidative Capacity in 16-Month-old Rats Fed High Iron Diet

  • 박주연 (이화여자대학교 식품영양학과) ;
  • 김미경 (이화여자대학교 식품영양학과)
  • Park, Ju-Yeon (Department of Food & Nutritional Sciences, Ewha Womans University) ;
  • Kim, Mi-Kyung (Department of Food & Nutritional Sciences, Ewha Womans University)
  • 발행 : 2005.12.31
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초록

Recently, epidemiological evidence has raised concerns that moderate elevation in body iron stores may increase oxidative stress and the risk of cardiovascular disease and cancer. Onion flesh or peel contains antioxidant such as flavonoids and alk(en)ylcysteine sulphoxides. This study was conducted to examine the effect of onion flesh or peel feeding on antioxidative capacity in aged rats supplemented with high dietary iron. Thirty-two Sprague-Dawley male 16-month-old rats weighing $618{\pm}6g$ were acclimated for 10 days with medium-iron diet (35ppm in diet), and blocked into 4 groups according to their body weights and raised for 3 months on either control diets (adequate iron-35ppm or high iron-350ppm) or experimental diets containing onion flesh/peel (5% w/w in diet) with high iron (350ppm). Rats fed high iron-onion peel diet had significantly high quercetin and isorhamnetin levels in plasma whereas rats fed high iron-onion flesh diet did not show. Plasma TBARS level was lowered by onion flesh or peel diet with high iron supplementation. However, there was no significant difference in cellular DNA damage in brain and kidney tissue among all experimental groups. We concluded that high iron diet (10 times higher than requirement) tend to increase oxidative stress and it is plausible that onion flesh or peel feeding enhances antioxidative capacity in the elderly even with iron supplementation.

키워드

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