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Food Chem Toxicol. 2000 May;38(5):467-71.

Action of chlorogenic acid in vegetables and fruits as an inhibitor of 8-hydroxydeoxyguanosine formation in vitro and in a rat carcinogenesis model.

Author information

1
Department of Environmental Oncology, University of Occupational and Environmental Health, Kitakyushu 807-8555, Japan.

Abstract

Various plant extracts, such as carrot, burdock (gobou), apricot and prune, showed inhibitory effects in an in vitro assay of lipid peroxide-induced 8-hydroxydeoxyguanosine (8-OH-dG) formation. The major inhibitor purified from various plants extracts was identified as chlorogenic acid (CA), on the basis of UV- and mass-spectra and comparison with a standard sample. To examine whether CA also inhibits 8-OH-dG formation in animal organs, an oxygen radical-forming carcinogen, 4-nitroquinoline-1-oxide, was administered to rats, with or without CA. The 8-OH-dG level in the DNA of the rat tongue, the target organ, was significantly reduced in the CA-treated group.

PMID:
10762733
[Indexed for MEDLINE]

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