2011 Fiscal Year Final Research Report
Chemical evaluation for functionality and toxicity of pungent compounds in vegetables and spices
| Project/Area Number |
21300272
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Ochanomizu University |
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Principal Investigator |
MORIMITSU Yasujiro お茶の水女子大学, 大学院・人間文化創成科学研究科, 准教授 (00244533)
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| Project Period (FY) |
2009 – 2011
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| Keywords | 香辛成分 / 含硫成分 / 加熱調理 / 第二相解毒酵素誘導 / 細胞毒性 / ジアリルジスルフィド / ショウガオール / グルタチオン付加体 |
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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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Research Products
(7 results)
