EFFECT OF ORAL-ADMINISTRATION OF CRUDE ANTIOXIDANT PREPARATION FROM FERMENTED PRODUCTS OF OKARA (BEAN CURD RESIDUE) ON EXPERIMENTALLY-INDUCED INFLAMMATION

A study was made of the effect of oral administration of a crude antio xidant preparation NTX, from fermented products of okara (bean curd re sidue), on experimentally induced inflammation. NTX scavenged superoxi de anion in vitro. Foot pad edema was induced in rats by subcutaneousl y injected croton oil. The edema was repressed in the group pretreated with NTX, in contrast to vitamin E-administered and control groups. E dema swelling subsided with lower TEARS values and higher PGE(2) value s in edema tissue of the NTX-treated group than in the other groups. T hese results showed that the preparation promoted free radical scaveng ing activities both in vitro and in vivo. (C) 1996 Academic Press Limi ted