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在健康食品的原材料當中, 维生素C（VC）具有强大的抗氧化活性是已知的事�?。當降低健康食品的VC含量可引致胃粘膜损伤。在持續發展的過程中, 可能导致幽门螺杆菌（HP）感染與及胃癌。(EUO）已經報導可預防饮食過程中因缺乏CV所引致的胃損傷。它的提取已經說明可以预防DNA加合物作用而断裂,部分調�?BrdU, 8-OHdG, ssDNA及TUNEL的作用。結果顯示杜仲提取物可能有助於预防氧化胃损伤所致的癌變過程,�?管活性成分至今還未明確。 In the health food as a raw material, vitamin C (VC) have a powerful antioxidant activity is a known fact. If decreased the VC content in health foods, was found to have induced gastric mucosal injury. In the process of continue to be developed, that may be leading to Helicobacter Pylori (HP) infection and gastric cancer. (EUO) have been reported to prevention of gastric injury in VC deficient diet process. It extracts showed induced oxidative stress were elucidated by prevention of DNA adducts and strand breaks, regulated parts of BrdU-uptake, 8-OhdG, ssDNA and the TUNEL reaction. Results suggested that the EUO extracts may contribute to the prevention of oxidative gastric injury that precedes carcinogenesis, although the active components are unclear in currently. |
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