Effects of Petroselinum crispum and Coriandrum sativum on Oral Cadmium-induced Micronucleus Formation in Mice

Abstract

This paper reports the effects of umbelliferous plants on Cd-induced micronucleus formation in Cdexposed mice. After ICR mice (7 w) were given free access to a 100 mg/kg Cd solution for 12 days, they were fed with a standard diet and a control diet supplemented with Petroselinum crispum (Pc) or Coriandrum sativum (Cs) for 70 days. Femoral bone marrow smears were prepared every 2 weeks, and micronucleus frequency was determined from the micronucleated polychromatic erythrocyte count. The micronucleus frequency obtained from the positive control group was approximately 2-fold higher than that in the negative control group (No Cd administration) (P < 0.05). However, micronucleus frequencies in the Cs and Pc groups were decreased by 21 − 60% (P < 0.05) compared to that of the positive control group. These results suggest that consumption of these two plants might inhibit genotoxicity and possibly even reduce the risk of aging and carcinogenesis induced by Cd.

Chemical Characteristics, Antioxidant Activities, and Lead (Pb)-Chelating Ability of Powdered Drinks made from Coriander (Coriandrum sativum) Leaves Extract

“…The content of phenolic compounds decreases with higher temperatures is caused by the decomposition of phenolic compounds, which is due to the fact that phenol compounds are volatile and sensitive to heat treatment [19]. By the presence of heat and oxygen, phenol compounds can be oxidized because the enzyme activity of polyphenol oxidase forms ortho-semiquinone radicals that are reactive can react further with amino compounds to form brown products with high molecular weight [20]. In addition to the higher maltodextrin concentration, the total phenol obtained was greater, which is consistent with the results of a previous study [19].…”

“…Flavonoids show different sensitivity in heat treatment depending on the structure. Flavonoids act as antioxidants by donating hydrogen atoms to free radicals or through their ability to chelate metals, in the form of glucosides (containing glucose side chains) or in the free form called aglycones (Ren, et al 2012). The presence of one phenolic component would cause the change of polar properties in the material.…”

“…This is because maltodextrin can protect volatile component such as polyphenol components in drying process. According to Ren, et al (2012), polyphenol components, especially flavonoids, have the ability to heal or prevent oxidative stress by chelating metal ions and stopping free radical chain reactions. Phenol compounds in coriander (cilantro) leaves extract powder have been shown to reduce lead metal content.…”