Action of chlorogenic acid in vegetables and fruits as an inhibitor of 8-hydroxydeoxyguanosine formation in vitro and in a rat carcinogenesis model

Auteur(s) :
Fukada S., Kasai H., Morin KH., Sugie S., Yamaizumi Z.
Date :
Mai, 2000
Source(s) :
FOOD AND CHEMICAL TOXICOLOGY. #38:5 p467-471
Adresse :
KASAI H,UNIV OCCUPAT & ENVIRONM HLTH,DEPT ENVIRONM ONCOL;KITAKYUSHU,FUKUOKA 8078555 JAPAN.

Sommaire de l'article

Various plant extracts, such as carrot, burdock (gobou), apricot and prune, showed inhibitory effects in an in vitro assay of lipid peroxide-induced 8-hydroxydeoxyguanosine (8-OH-dG) formation. The major inhibitor purified from various plants extracts was identified as chlorogenic acid (CA), on the basis of UV- and mass-spectre and comparison with a standard sample. To examine whether CA also inhibits 8-OH-dG formation in animal organs, an oxygen radical-forming carcinogen, 4-nitroquinoline-1-oxide, was administered to rats, with or without CA. The 8-OH-dG level in the DNA of the rat tongue, the target organ, was significantly reduced in the CA-treated group.

Source : Pubmed
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