PROTECTIVE EFFECT OF LIVER, CABBAGE AND YEASTON RADIATION DAMAGE
- VernacularTitle:肝粉、卷心菜与酵母对急性放射损伤的防护效应
- Author:
Yunzhong FANG
;
Yefu LAI
;
Bin HU
;
Zhongxing ZHANG
- Publication Type:Journal Article
- Keywords:
liver cabbage yeast acute radiation damage
- From:
Acta Nutrimenta Sinica
1956;0(02):-
- CountryChina
- Language:Chinese
-
Abstract:
Rats were divided into 4 groups. Among them the control group was fed to the synthetic diet consisted of egg white powder, sucrose, plant oil, vitamins and salts mixture, the other 3 groups being fed to the same diet except that instead of egg white and sucrose in 20 % composition of diet liver, cabbage and yeast were used respectively.After the irradiation of 630 r, the 30 days mortality in control group was significantly higher than any other experimental group. As compared with the control group, the liver-fed group had longer survival time and more increment of body weight in the recovery period. It suggested that certain factors might exist in liver, cabbage or yeast for the protective effect on acute radiation damage though the action of known nutrients (especially essential trace elements) was not completely exclusive.
