Hint | Food | ¸À°úÇâ | Diet | Health | ºÒ·®Áö½Ä | ÀÚ¿¬°úÇÐ | My Book | À¯Æ©ºê | Frims | ¿ø ·á | Á¦ Ç° | Update | Site |
µ¶/¾à ¡í õ¿¬µ¶ ¡í ½Ä¹°µ¶ ¡í ½Ä¹° ½Ä¹°µ¶ : Safrole ½Ä¹°ÀÇ Á¾·ù - ¥â-Thujone - Prussic acid - Hypericin - Goitrogens - Furocoumarins - Pyrrolizidine alkaloids - Coumarins - Safrole - Myristicin »çÇÁ·Ñ(Safrole) »ç»çÇÁ¶ó½º ¿ÀÀÏÀº ½Ä¹°ÀÇ »Ñ¸® (Sassafras albidum) ȤÀº ƯÁ¤ Ocotea Á¾ÀÇ ³ª¹«¿¡¼ Áõ·ùÇÑ ¹æÇ⼺ Á¤À¯ÀÇ ÇϳªÀÌ´Ù (JEF Reynolds , 1988). 1960³â´ë ÀÌ·¡·Î ¹ß¾Ï¼º°ú °£ µ¶¼º ¶§¹®¿¡ »ç¿ëÀÌ ±ÝÁöµÇ¾úÁö¸¸ ¿©ÀüÈ÷ °Ç° ½ÄÇ° °¡°Ô¿¡¼ ÆǸŵǰí Àֱ⵵ ÇÏ´Ù (Grande & Dannewitz, 1987; Fuller & McClintock, 1986). õ¿¬ÀÇ »ìÃæÁ¦ÀÌ¸ç »ö±òÀº ¾ø°Å³ª ¾à°£ ³ë¶õ»öÀÌ´Ù. ĵµð°¡°Ô¿¡¼ ³ª´Â µíÇÑ Çâ±â¸¦ Áö´Ï°í ÀÖ´Ù ¿ëµµ 1) õ¿¬ »ìÃæÁ¦ 2) »ìÃæÁ¦ÀÎ ÇÇÆä·Î´Ò ºÎÅå»çÀ̵å (piperonyl butoxide)ÀÇ ÇÕ¼º Àü±¸Ã¼ 3) ¸¶¾à·ù ÇÕ¼º Àü±¸Ã¼·Î ºÒ¹ýÀûÀ¸·Î »ç¿ëµÇ±âµµ ÇÑ´Ù µ¶¼ºÀÚ·á 1) ¾î¸¥ÀÇ °æ¿ì 5 ml ÀÇ »ç»çÇÁ¶ó½º ¿ÀÀÏÀÇ ¼·Ãë¿¡ ÀÇÇØ »ç¸Á ȤÀº ¸Å¿ì ½É°¢ÇÑ Áõ»óÀÌ ³ªÅ¸³²ÀÌ º¸°íµÇ¾ú´Ù. ¾î¸°ÀÌÀÇ °æ¿ì 3/4 Âþ¼ù°¡¶ô Á¤µµÀÇ ÀûÀº ¾çÀ¸·Îµµ ½É°¢ÇÑ Áõ»óÀ» À¯¹ßÇÒ ¼ö ÀÖ´Ù. ½Ä¹°ÀÇ Á÷Á¢ ¼·Ãë¿¡ ÀÇÇÑ µ¶¼ºÀº ¾ÆÁ÷ º¸°íµÈ ¹Ù ¾ø´Ù ÀûÀº ¾çÀÇ »ç»çÇÁ·¯½º Â÷¸¦ ¸¶½Ã´Â °ÍÀ¸·Î´Â µ¶¼ºÀ» À¯¹ßÇÑ´Ù°í º¸±â ¾î·Æ´Ù. 2) »ç»çÇÁ·¯½º ¿ÀÀÏÀÇ ¼·Ãë ÇÑ ´ÙÀ½¿¡ ³ªÅ¸³ª´Â Áõ»óÀ¸·Î´Â ±¸Åä, È¥¹Ì, ¾îÁö·¯¿ò, â¹éÇØÁü µîÀÌ ÀÖÀ¸¸ç ÀÌ´Â 10¿¡¼ 90ºÐ »çÀÌ¿¡ ³ªÅ¸³´Ù. »ç»çÇÁ¶ó½º Â÷´Â ¿ÀÀÏ ¸¸Å µ¶¼ºÀÌ ÀÖÁö´Â ¾Ê´Ù. 3) ¿ø ½Ä¹° sassafras albidumÀÇ »Ñ¸®·ÎºÎÅÍ ¸¸µç Â÷¸¦ °ú·® º¹¿ëÇßÀ» ¶§ ¶¡ÀÌ ³´Ù´Â º¸°í°¡ ÀÖ´Ù. 4) »ç»çÇÁ¶ó½º¿ÀÀÏÀÇ ÁÖ ±¸¼º ¼ººÐÀÎ »çÇÁ·ÑÀº µ¿¹°¿¡¼ °£¾ÏÀ» ÀÏÀ¸Å²´Ù. ÁÖÀÇ»çÇ× 1) ·§µå µîÀÇ µ¿¹°¿¡¼ ¹ß¾Ï¼ºÀ» Áö´Ñ´Ù. 2) ¸¹Àº ½Ä¿ë ÀÛ¹°¿¡ Æ÷ÇԵǾî ÀÖÀ¸¸ç ¸¹µç Àûµç ¾ÏÀÇ ¹ß»ý¿¡ ¾î´À Á¤µµ´Â ±â¿©ÇÒ °ÍÀ¸·Î »ý°¢µÈ´Ù. 3) ±¹Á¦ Çâ·á Çùȸ¿¡¼ Çâ·á·Î¼ÀÇ »ç¿ëµµ ±ÝÁöÇÏ¿´´Ù. 4) µÎ °¡ÁöÀÇ ¹ß¾Ï ´ë»çü°¡ µ¿¹°¿¡¼´Â ¹ß°ßµÇ¾úÁö¸¸ Àΰ£¿¡°Ô´Â ¹ß°ßµÇÁö ¾ÊÀº º¸°í°¡ ÀÖ¾î ½ÇÁ¦ Àΰ£¿¡°Ô ÀÖ¾î¼ ¹ß¾Ï¿øÀÎÁö¿¡ ´ëÇÑ ÀÌ°ßÀº Á¸ÀçÇÑ´Ù. Safrole (1-allyl-3,4-methylenedioxybenzene) is found in aromatic oils of nutmeg (Myristica fragrans), cinnamon (Cinnamomum verum) and camphor (Cinnamomum camphora) and is a major constituent of oil of sassafras (Sassafras albidum) [105]. Prior to being banned as a food additive in the United States in 1960, safrole was commonly used to flavor root beer and other foods. Most commercial ¡°sassafras teas¡± and root beers are now artificially flavored as a result of the FDA ban (21 CFR 189.180). At a concentration of 1% in the diet, safrole produces weight loss, testicular atrophy, bone marrow depletion and malignant liver tumors in rats [106]. Based on sufficient evidence of carcinogenicity in experimental animals, safrole is reasonably anticipated to be a human carcinogen [107]. The mechanism of carcinogenicity is thought to involve cytochrome P450 catalyzed hydroxylation of safrole to 1¡¯-hydroxysafrole, and its subsequent metabolism to highly reactive electrophiles that bind to DNA [108]. Despite the FDA ban, sassafras is still a popular ingredient in herb teas and preparations [73]. The hazardous dose of sassafras oil for humans (which typically contains 80% safrole) is considered to be 0.66 mg/kg [109]. This may be exceeded by ingesting sassafras tea, which has been estimated by Segelman and Bisset (as cited in Burfield 2009 [109], p. 3) to give a dose of 3 mg/kg for a 60 kg individual. |
||||
|
|
|||