Modifying effects of Soybean and Nigella Sativa against Experimental Hepato-carcinogenesis induced By Nitrosamine Precursor in Rats. (Histopathological and electron microscopically study)

Abstract

Cancer has become an important topic in medicine since it is a major cause of death in the developing countries and it is now only secondary to that of myocardial infraction. Nitrosamines precursors are known to be carcinogenic to humans, in various organs at relatively low levels of exposure. It induces benign and malignant tumors especially liver tumors following its administration by various routes, including ingestion and inhalation. Humans may be exposed to Nitrosamines through the ingestion of food that contains it, such as cured meat products, and smoked fish. Other exposures to Nitrosamines may be from drinking contaminated water and from breathing cigarette smoke and contaminated ambient air. Individual are most likely to be exposed to Nitrosamines in occupational settings such as in the rubber, tannery, fish processing, dyes, and surfactant industries. The prevalence of liver tumors throughout the world makes in imperative to seek chemo preventive agents. Vegetables, natural products of plant origin and numerous non-nutritive dietary constituents have been shown to play a salutary role in cancer chemoprevention. The present study aims to evaluate the chemo preventive efficacy of soy bean and Nigella sativa on hepato- carcinogenesis induced by dibuty1 nitrosamine (DEN). It could be observed that both soy bean and Nigella sativa have a good effect of amelioration against liver hepatoma induced by nitrosamine. Soy bean more or less showed more prerogative effect than Nigella 9 and 12 months after administration.