Antioxidative effects of daikon sprout (Raphanus sativus L.) and ginger (Zingiber officinale Roscoe) in rats

The antioxidative effects of vegetables are expected to prevent carcinogenesis. The intake of daikon sprout (Japanese name “kaiware-daikon”, Raphanus sativus L.) or ginger (Zingiber officinale Roscoe) significantly decreased the concentration of urinary thiobarbituric acid-reactive substances (TBARS) in rats as compared with those before the intake. Moreover, the intake of these vegetables reduced urinary 8-hydroxy-2′-deoxyguanosine (8-OHdG) levels in lipopolysaccharide (LPS)-treated rats as compared with those fed a basal diet only. These results show that these vegetables suppress lipid peroxidation and the formation of malonaldehyde, and protect DNA from LPS-induced oxidative damage in rats. The suppression of lipid peroxidation and oxidative DNA damage in rats by the intake of daikon sprout or ginger indicates that these vegetables have an antioxidative effect in vivo which could be related to the prevention of carcinogenesis.