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KMID : 0385219960060030008
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Korean Journal of Gerontology
1996 Volume.6 No. 3 p.8 ~ p.13
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Effect of spice extracts on antioxidative enzymes of neural cells
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Im Won-Yong
Kim Jeong-Sang
Moon Gap-Soon
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Abstract
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An impressive amount of data indicate that oxidative reactions are associated with the development of neural diseases, cancer, and atherosclerosis. The oxidative status of biological tissues can be influenced by dietary components. While essential dietary antioxidants such as vitamin A, E, C, beta-carotene and selenium are intimately involved in preventing oxidative stress in physiological condition, numerous nonessential dietary antioxidants are also presumed to be associated with preventing from chronic diseases caused by oxidative reactions. Nine herb spices reported to have the potent antioxidative activity were evaluated for their ability to induce cellular antioxidative enzyme sand to protect cells from oxidative killing. Elecampane and rosemary extracts were most effective in protecting neural cells from toxicity by paraquat, a superoxide anion generator. However most of spice extracts used in this study did not show preventive effect on oxidative stress produced by hydrogen peroxide. In neural cells superoxide dismutase activity was in creased by peppermint and oregano extracts slightly while quinone reductase was induced by rosemary significantly. In conclusion rosemary extract seems to have the best potential in preventing neural cells from oxidative damage although the possibility of the other spices to protect cells from a various kinds of oxidative stress can not be excluded.
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KEYWORD
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spice, antioxidative effect, neural cells
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