| Budget Amount *help |
¥19,240,000 (Direct Cost: ¥14,800,000、Indirect Cost: ¥4,440,000)
Fiscal Year 2011: ¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2010: ¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2009: ¥11,440,000 (Direct Cost: ¥8,800,000、Indirect Cost: ¥2,640,000)
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| Research Abstract |
Sulfides in the Allium vegetables and gingerols in ginger, the representative spicy or pungent compounds in foods, were examined for their functionality, bioavailability, and metabolites. First, the contents of diallyldisulfide(DADS) were increased in garlic during a mild heat cooking. The administration of DADS has been shown in the inducing activity of phase II detoxification enzymes in vivo. The putative metabolite of DADS thought to be affected with this induction activity. On the other hand, 6-Gingerol and 6-shogaol reduced gastric cells viabilities depend on their concentrations, but no toxic effects was observed for normal gastric cells isolated from ICR mice even in high concentration. The results of staining with 7-AAD and Annexin V on gastric cancer HGC-27 cells showed that 6-shogaol remarkably induced apoptosis at 2μM and induced necrosis at 100μM.
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