作者：WU Yiming FENG Zhiwei MENG Aimin MA Yuying CHEN Chen
单位：Department of Occupational Health, Henan Medical University, Zhengzhou 450052
关键词：garlic；protection；biological；membrane；cellular；immunity
河南医科大学学报000322 The workers exposed to coke oven volatile are the risk population of occupational lung cancer than genera population. Polycyclic aromatic hydrocarbons (PAHs),a component of coke oven volatile (COE), are the species considered to be the responsible for this high risk of occupational lung cancer. One of most important mechanism of occupational lung cancer induced by PAHs is believed to be due to the accumulation of free radicals associated with COV and subsequent biological member injury caused by free radical reaction as well as decrease in cell immunity. Garlic is the consumed vegetable with a variety of medical functions.
Our previous studies have demonstrated that garlic has inhibitory and protective effects on mice from lung cancer on mice caused by coal tar pitch. In the present study, workers occupational exposed to COV from a steel factory were chosen as subjects. Measurements of salic acid(SA),lipid peroxides(LPO),and glutathione-salfate-enzyme (GSH-PX) were used to evaluate the posiible protective effect of garlic on membrane injuries caused by COV.Measurement of ANAE and E-flower ring (Et% and Ea%) were used to study the effect of garlic on cell immunity. The health workers were randomly divided into two groups under the same working conditions. One group took garlic powder (garlic group), while the other one took placebo(control group). In six months, we carried out measurement and observed the effect of garlic as shoen in Tables 1 and 2.
Tab 1 Changes of biological membrane damage before and after taking garlic( ±s)
Groups
n
ρ(SA)/(g.L-1)
c(PLPO)/(μmol.L-1)
GSH-PX/u
previous
later
previous
later
previous
later
Garlic
20
584.7±61.8
47.88±7.11
3.37±1.32
2.57±0.84**
104.80±30.45
116.61±32.48
Control
20
580.1±68.4
54.71± 6.35
3.23±0.78
2.85±0.68*
113.13±26.43
98.27±24.96
*P<0.05 compared between the effect before and after taking garlic; **P<0.01 compared between the effect before and after taking garlicTab 2 Changes of CMI before and after taking garlic(±s) Groups
n
Et%
Ea%
ANAE%
previous
later
Previous
later
previous
later
Garlic
20
64.27±15.17
62.85±3.58
32.95±3.52
37.45±2.08**
53.35±10.50
63.10±4.17**
Control
20
70.77±9.58
61.30±5.04*
35.15±4.10
37.45±4.34
60.60±?6.85
58.73±6.49
*P<0.05 compared between the effect before and after taking garlic ......
|
关闭窗口