Soy sauce reduces the neurotoxic effects of acrylamide in rats. - GreenMedInfo Summary
The moderating role of dark soy sauce to acrylamide-induced oxidative stress and neurophysiological perturbations in rats.
Immunopharmacol Immunotoxicol. 2003 May;25(2):213-24. PMID: 19778245
College of Animal Science and Veterinary Medicine, Shanxi Agricultural University, Taigu, Shanxi, PR China.
To evaluate the protective effects of dark soy sauce (DSS) against acrylamide (ACR)-induced neurotoxicity in rats, 60 adult Sprague Dawley female rats were given DSS (0.5 ml/kg body weight/day) before, after, and during ACR treatment (10 mg/kg body weight/day) for 8 weeks in total. Treatment only with ACR resulted in a significant increase in lipid peroxidation level, lactate dehydrogenase, and serum creatine kinase activity, but a significant decrease in superoxide dismutase activity in brain homogenate. Moreover, serum serotonin, corticosterone, 3, 5, 3'-triiodothyronine, and L-thyroxine, thyroid stimulating hormone, estradiol, progesterone, and plasma adrenaline decreased significantly in ACR rats. Treatment with DSS before, during, and after ACR treatment partially antagonized the effects induced by ACR. In conclusion, DSS exhibited a protective action against ACR-induced oxidative stress and biochemical perturbations in rats; and treatment with DSS during ACR exposure was more effective than after or before ACR treatment.
