The Evaluation of Tissue Irritation of the Fractions of Garlic

大蒜萃出物對組織刺激之評估

徐奎望(Kwai-Wang Shyu) ； 孟慶樑(Ching-Liang Meng) ； 張鵬(Peng Chang)

《Journal of Medical Sciences》 8卷3期 (1987/11) Pp. 127-135

摘要

本實驗係用含有不同濃度之各種大蒜萃出物的飼料餵實驗動物（倉鼠）十週後，觀察其所產生之各種反應，以評估其對組織之刺激強弱，並藉以找出其適當之用量，作為今後實驗大蒜萃出物之防癌作用時應用。各種萃出物在飼料中所含之量為1%、5%、3%及10%，實驗中每二週秤量實驗動物之體重，觀察其健康上反應，並於犧牲後作屍體解剖，視其在內臟中所引發之變化，同時取其血液作生化檢查以獲知飼料所導致內臟功能上之改變。由上述多項檢查之結果，評估各種濃度之大蒜萃出物所引起對組織之刺激。結果發現10%之萃出物可導致對動物之不良刺激反應，甚致死亡。但5%及5%以下濃度則不會引發不良反應。故本系列實驗今後之後續研究（大蒜萃出物之防癌作用）中，將採用低於5%濃度之萃出物作為飼料，以獲得安全可靠之結果。

關鍵字

大蒜萃出物 ； 刺激性 ； 抗致癌性

並列摘要

The irritation and optimal dosage of garlic fractions were studied with different concentrations of garlic-fraction-diet on hamsters. Diets containing garlic fractions of different proportions corresponding to 10%, 5%, 3% and 1% garlic in chow (w/w) were given to hamsters for certain period. The body weight curves, the results of blood chemical laboratory tests and the autopsy findings were used to evaluate the irritation of garlic fractions. The diet containing 10% garlic fractions caused some unfavorable results including animal death. However, 5%, 3% and 1% produced no irritation. As the conclusion, 5% or below 5% garlic-fraction-diet might be used in the coming studies of the anticarcinogenicity of garlic fractions.

並列關鍵字

Tissue irritation ； Garlic fractions ； Anticarcinogenicity