FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (6): 412-414.

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Study on Protective Action of Proanthocyanidins on Radiation Damage

 GONG  Chen-Rui, LIU  Rui, WANG  Yu-E, TIAN  Jie, WANG  Cheng, TIAN  Hui, SHOU  Tao   

  1. 1. Hubei Center for Disease Control and Prevention, Wuhan 430079, China; 2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
  • Online:2008-06-15 Published:2011-08-26

Abstract: Objective:The effects of proanthocyanidins on mice radiated by 60Co-γ was studied. Method:In this research, the materials were administered to the mice for the experiment, and then the mice were radiated with different doses at the 15th day. The number of peripheral white blood cell (WBC), the activity of superoxide dismutase (SOD) in serum and hemoiysin were determined after 30 d. Results:Compared with the control group, the numbers of WBC of mice with middle and high dose increase evidently with a significant diversity (p<0.05, p<0.01). The SOD activities of mice with low, middle and high dose in 1% liver suspension enhance evidently with a significant diversity (p<0.01, p<0.01, p<0.01). The content of antibody of mice with high dose increase significantly with a significant diversity (p<0.05). Conclusion:It is indicated that proanthocyanidins has an assistant protective effect on radiation damage of mice.

Key words: proanthocyanidins, anti-radiation effect, white blood cell (WBC), SOD, hemolysin