摘要
本文采用小鼠骨髓细胞微核试验,就卷心菜汁对环磷酰胺诱发染色体断裂的抑制作用进行了研究。结果表明,不同浓度的新鲜或煮沸(100℃,40分钟)菜汁均可使环磷酰胺(60mg/kg)诱发的小鼠骨髓嗜多染红细胞微核数明显降低,其抑制率分别为21～27%和4～27%,且均呈一定的剂量效—应关系。煮沸稀汁和原汁的抑制率明显低于相应浓度的新鲜菜汁(P<0.05),而煮沸和新鲜浓缩卷心菜汁的抑制作用相似。
The effect of cabbage juice on suppression of the clastogenesis induced by cyclophosp-hamide ( CP ) in mice bone marrow cell was studied. The results showed that the numbers of micronuclei induced by CP were decreased significantly in mice received diluted, original, and concentrate fresh cabbage juice. A dose-effect relation was noticed. The inhibitory rats were 22-27 percent. Similar results were also odserved in mice treated with cabbage juice heated to boiling for 40 minutes. The inhibitory rates of boild juice were 4-27 percent and less effective than that of fresh one both at original or diluted levels, and no significant difference was found between concentrated fresh and boilded juice.
出处
《卫生毒理学杂志》
CSCD
1992年第1期8-10,共3页
Journal of Health Toxicology
关键词
卷心菜
环磷酰胺
染色体断裂
Cabbage
Suppression of calstogenesis
cyclophosphamide
Micronucleus
Mouse
