MODULATORY EFFECTS OF ESSENTIAL OILS FROM SPICES ON THE FORMATION OF DNA ADDUCT BY AFLATOXIN B-1 IN-VITRO

Essential oils from common spices such as nutmeg, ginger, cardamom, ce lery, xanthoxylum, black pepper, cumin, and coriander were tested for their ability to suppress the formation of DNA adducts by aflatoxin B- 1 in vitro in a microsomal enzyme-mediated reaction. All oils were fou nd to inhibit adduct formation very significantly and in a dose-depend ent manner. The adduct formation appeared to be modulated through the action on microsomal enzymes, because an effective inhibition on the f ormation of activated metabolite was observed with each oil. The enzym atic modulation is perhaps due to the chemical constituents of the oil s, and this could form a basis for their potential anticarcinogenic ro les.