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Effects of pure curry consumption on life span, body weight, and weight of organs in mice transplanted with cancer cells

Title
Effects of pure curry consumption on life span, body weight, and weight of organs in mice transplanted with cancer cells
Authors
Park K.-M.Kim K.-M.Park Y.-S.Yoon S.-S.Chung M.-S.
Ewha Authors
정명수
SCOPUS Author ID
정명수scopus
Issue Date
2006
Journal Title
Ecology of Food and Nutrition
ISSN
0367-0244JCR Link
Citation
vol. 45, no. 5, pp. 329 - 350
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
The cytotoxic effects of spices containing pure curry on animals with cancer cells was tested in vivo by inducing cancer experimentally by transplanting sarcoma - 180 cancer cells into Isolated Barrier Room System (IBRS) #202 mice. The consumption of a normal diet supplemented with 5% pure curry prolonged the survival period of cancer-cell-transplanted mice by 20.97% (0.01) relative to mice that consumed a normal diet without pure curry. The liver was significantly heavier in the curry groups with or without tumor cell transplantation than in the group consuming a normal diet; the kidney was significantly lighter in cancer-cell-transplanted mice than in nontreated mice (0.01), regardless of the amount of pure curry in the diet; the heart weight did not differ significantly between the groups.
DOI
10.1080/03670240600985399
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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