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Research: FAHEY and STEPHENSON
Listed in Issue 88
Abstract
FAHEY and STEPHENSON, The Lewis B. and Dorothy Cullman Cancer Chemoprotection Center, Department of Pharmacology and Molecular Sciences, School of Medicine, Bloomberg School of Public Health, The Johns Hopkins University, Baltimore, Maryland 21205, USA, jfahey@jhmi.edu, described pinotstrobin from honey and Thai ginger, a flavonoid inducer of antioxidant enzymes.
Background
An assay was developed to measure the ability of extracts from different types of honey to induce mammalian phase 2 detoxification enzymes, notably quinone reductase (QR). The assay was further used to test natural and synthetic inducers from plants.
Methodology
Mouse hepatoma cells on microtiter plates were used for the quantification of quinone reductase activity.
Results
Of 35 different honeys, all elevated QR activity ranging from 153 to 2155 units/g. The amount of prominent flavonoids found in honey required to double QR activity was determined to be 0.5 micromolar for pinostrobin; 110 micromolar for pinocambrin; and 25 micromolar for chrysin. This compares very favourably to the amounts of more commonly described flavonoids such as quercetin (2.7 micromolar) and myricetin (58 micromolar). Subsequently, a bioassay-guided search was conducted which revealed a very rich source of pinostrobin, Boesenbergia pandurata (Thai ginger or fingerroot). The potency of fingerroot rhizomes to induce QR is about 110,000 units/g which makes it even higher than broccoli.
Conclusion
The potency of fingerroot oils and powdered rhizomes rivals that of broccoli sprouts, elevating the activity of quinone reductase by about 500,000 units per gram.
References
Fahey JW, Stephensoon KK. Pinostrobin from honey and Thai ginger (Boesenbergia pandurata): a potent flavonoid inducer of mammalian phase 2 chemoprotective and antioxidant enzymes. Journal of Agricultural and Food Chemistry 50 (25): 7472-7476, Dec 4, 2002.
Comment
The above 3 detailed biochemical studies regarding herbal medicines honey, ginger and St John’s Wort demonstrates the potential of herbal medicines as antioxidants.
