본 연구는 in vitro 실험을 통해 항산화 효과가 인정된 생강, 마늘 및 양파를 첨가한 식이로 2주 동안 Sprague-Dawley계 수컷 횐쥐를 사육하고 사염화탄소를 투여한 후, 호기중의 ethane 함량, 항산화효소인 SOD의 활성도, 지질과산화산물인 MDA의 함량을 측정하여 생강, 마늘 및 양파의 생체내 항산화 효과를 조사하여 다음과 같은 결과를 얻었다. 각 실험군간에 실험동물의 체중 증가량, 식이 섭취량 및 식이 효율은 유의한 차이를 보이지 않았다. 생강, 마늘, 양파첨가군 모두가 사염화탄소투여대조군(group II)에 비해 ethane배출량이 유의하게 감소되었다(p<0.05). 간조직의 SOD활성도도 생강, 마늘 및 양파첨가군 모두가 사염화탄소투여대조군에 비해 유의한 감소를 보였으며(p<0.05), 간 조직 중의 MDA 함량은 마늘첨가군만이 사염화탄소투여대조군에 비해 유의한 감소를 보였다(p<0.05).
This study aims to investigate the protective effects of ginger, garlic and onion diet against the free radicals in rats induced by carbon tetrachloride. Groups of weanling rats, having been fed basal diets individually supplemented with ginger, garlic and onion powder for 2 weeks were injected with $CCl_{4}$(ip), and ethane was collected for 30 min. Peroxidation, in vivo, was monitored by the evolution of ethane, and superoxide dismutase(SOD) activity and malondialdehyde(MDA) content in liver tissue. Amounts of ethane exalation of ginger, garlic, and onion groups were significantly lower than that of $CCl_{4}$-treated control group(p<0.05). SOD activities in liver tissue of ginger, garlic and onion groups were significantly lower than that of $CCl_{4}$-treated control group(p<0.05). MDA content in liver tissue of garlic group were significantly lower than that of $CCl_{4}$-treated control group (p<0.05). However, there was no significant difference among ginger, onion, control and $CCl_{4}$-treated control groups. This result suggested that ginger, garlic and onion diet showed a protective effect against $CCl_{4}$-induced free radical damage in rats.
