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학술논문

[제 4 주제] 전통식품 및 소재의 암예방활성

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영문명
발행기관
인제대학교 식품과학연구소
저자명
김정상
간행물 정보
『인제식품과학 FORUM 논총』제8회, 111~139쪽, 전체 29쪽
주제분류
자연과학 > 생활/식품과학
파일형태
PDF
발행일자
2000.04.01
6,280

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이 학술논문 정보는 (주)교보문고와 각 발행기관 사이에 저작물 이용 계약이 체결된 것으로, 교보문고를 통해 제공되고 있습니다.

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영문 초록

In spite of immense efforts to improve treatment for cancer, overall mortality rates for most forms of cancer has not declined in the past 30 years. Relatively low efficacy in cancer treatment regimen stimulated interest in cancer prevention. Chemoprevention is the use of pharmacologic and natural agents that inhibit the development of invasive cancer either by blocking the DNA damage that initiates carcinogenesis or by arresting or reversing the progression of premalignant cells in which such damage has already occurred. As many natural compounds have been reported to have cancer protective effect, screening possible chemopreventive agents from foodstuffs and natural resources are being performed extensively. Recently several traditional foods such as kimchi, soy products and green tea have been reported to exert cancer preventive effect. Typical kimchi is prepared by mixing pre-salted cabbage with spice vegetables including red pepper, garlic, and green onion followed by fermentation. Kimchi ingredients seem to be associated with chemopreventive effect of kimchi rather than kimchi itself. Especially garlic and cabbage were reported to have a strong anticarcinogenic effect by activating detoxifying enzymes and rapidly removing carcinogens from the body. We undertook a study directed to reveal the mechanism of chemopreventive activities of soy and its products and found that isoflavones are responsible for inhibition of benzo(a)pyrene-induced tumorgenesis in mice and induction of quinone reductase, an anticarcinogenic enzyme. Feeding rats with soy isoflavones also caused the appreciable reduction in serum dihydrotestosterone level which is closely related to the development of prostate cancer, suggesting the potential usefulness of soy or isoflavones as chemopreventive agents. Currently available data indicate that human can get health benefit by consuming one-milligram isoflavones per kg body weight or equivalent soy product without any known toxic effect.

목차

Abstract
1. 서론
2. 전통식품과 암과의 관계
3. 결론
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APA

김정상. (2000).[제 4 주제] 전통식품 및 소재의 암예방활성. 인제식품과학 FORUM 논총, 8 , 111-139

MLA

김정상. "[제 4 주제] 전통식품 및 소재의 암예방활성." 인제식품과학 FORUM 논총, 8.(2000): 111-139

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