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The preventive effect of garlic against toxicity of dimethylnitrosamine (NDMA) in rats medicated with aminopyrine (AP) and NaNO2 was investigated. 28 rats were divided into three groups. The 6 rats of group C were set as control taking basal diet; the 10 rats of group B were given basal diet, AP, and NaNO2; the 12 rats of group A were given basal diet with an addition of 10% of garlic, AP and NaNO2. AP and NaNO2 in the dosage of 30 mg per kg of body weight were dissolved in 0.5% acetic acid and given by gavage to rats of groups A and B.During the experimental period of 35 days, 3 rats of group B died while all the rats of group A survived. At the end of the experiment, Hb, SGPT and SGOT were determined and all rats were killed for pathological studies. It was found Hb value of group A was higher than that of group B (P
ABSTRACT
potato. The rates for removing nitrite also showed the same order.A new compound formed from the reaction of allyl mercaptan with sodium nitrite had characteristic absorption peaks of -NO group at 1508 CM-1 and 650 CM-1 of infrared spectrum. With UV-ray irradiating this new compound, the NO7 radical was regenerated. UV/Vis spectrum scanning also showed the specific absorption of R-SNO compounds. Based on the facts mentioned above and the rules by which -SH compounds react with nitrite to form R-SNO compounds, the molecular structure of this new compound can be described as CH2= CH-CH2-SNO, named "Allylthionitrite".In conclusion, -SH compounds in garlic extract could be competitively reacted with nitrite forming thionitrite compounds and then blocked the formation of nitrosamines. We believed this might be the partial mechanism of the blocking effect of garlic on the formation of nitrosamines.
ABSTRACT
It is well known that some moulds can mediate the formation o NO-com-pounds (NOC), but there have been few means to block its action. In this paper, we introduce garlic extract that can block moulds-mediated nitrosa-tion.Fusarium moniliforme and Aspergillus versicolor were inoculated in Cza-pek's liquid medium with nitrite and diethylamine ordibutylamine added (test group). The concentrations of NDEA and NDBA were higher in the test group than those in the control group (moulds not inoculated), (P
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In the present study, it has been found that garlic extract has the ability of blocking the formation of DMN, DEN and DBN in vitro under the conditions simulating those of gastric juice. There are very good dose-response relationships between the dosage of garlic extract and the blocking effect on the formation of DEN and DBN.The concentration of nitrite can be lowered with garlic extract. The dosage of garlic extract and the remains of nitrite show highly significant negative correlations. This may be partial mechanism of blocking effect of garlic extract on the formation of nitrosamines.
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An improved method was described for the determination of tryptophane in foods (maize, rice, millet, wheat, soybean, milk powder substitute, fish protein concentrate and casein) hydrolyed by cyanide-activated papain. The color-deyeloping agent was a mixture of equal volume of 30N sulfuric acid and glacial acetic acid containing 2% acetic anhydride and 27mg% FeC13.6H2O, and its intensity was measured with spectrophotometer at absoption maximum 545nm. The sensitivity was 0.2?g of tryptophane per ml of tested solution through 1cm length. The recovery was found to be between 96-104%. By comparing noncyanide and cyanide-activated papain for analysis of varieties of maize the mean tryptophane values were 50.1 mg% and 68.7mg% respectively, and the difference was very significant (p