WU Yiming FENG Zhiwei MENG Aimin MA Yuying CHEN Chen Department of Occupational Health, Henan Medical University, Zhengzhou 450052 河南医科大学学报 2000 0 35 3
关键词：garlic；protection；biological；membrane；cellular；immunity 期刊 henykdxxb 0 238 系列研究 fur -->
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 |
Tab 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 |
From the tables it maybe noted that the levels of SA and LPO in control group were significantly higher than those of garlic group (P<0.01),GSH-PX level has a trend of increase. The garlic group also exhibited a significantly increase in cell immunity. The results obtained in the present study show that garlic has the capability to protect cell injuries caused by COV and increase the cell immunity. It is possible that consumption of garlic by workers occupational exposed to COV may reduced the risk of getting lung cancer.
2000-01-05 收稿
