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姜黄素是从植物姜黄中提取的一种酚性食用色素。近年来的研究表明：姜黄素除有抗致突变、清除自由基、防止致癌过程中所造成的ＤＮＡ损伤外，尚有拮抗苯并（ａ）芘所致小鼠前胃癌的作用。为了进一步探讨姜黄素的抑癌机理，用姜黄素给雄性ＷＫＡ大鼠连续灌胃６ｄ，以观察姜黄素对大鼠肝微粒体细胞色素Ｐ４５０总量（ＣｙｔＰ４５０）、细胞色素ｂ５、苯胺羟化酶（ＡＨ）、对硝基苯酚（ＰＮＰ）羟化酶、７－乙氧基香豆素脱乙基酶（ＥＣＯＤ）活力以及肝谷胱甘肽－Ｓ－转移酶（ＧＳＴ）活力的影响。结果表明：姜黄素能使ＣｙｔＰ４５０总量及ＧＳＴ活性增高；对ＡＨ的活性有明显抑制作用。说明姜黄素可能通过诱导或抑制Ｉ相酶反应，诱导Ⅱ相酶反应来发挥其抑癌作用的。
Curcumin is a phenolic food pigment extracted from the plant turmeric. Recent studies have shown that curcumin has an anti-mutagenic effect, scavenging free radicals, and preventing DNA damage caused by carcinogenesis. It also has the effect of antagonizing benzo (a) pyrene-induced mouse precancerous lesions. To further investigate the mechanism of curcumin’s tumor inhibition, male WKA rats were continuously intragastrically administered with curcumin for 6 days to observe the effects of curcumin on the total amount of cytochrome P450 (CytP450), cytochrome b5, and aniline hydroxylase in rat liver microsomes. (AH), p-nitrophenol (PNP) hydroxylase, 7-ethoxycoumarin deethylase (ECOD) activity, and hepatic glutathione-S-transferase (GST) activity. The results showed that curcumin could increase the total amount of CytP450 and GST activity, and inhibit the activity of AH. It shows that curcumin may exert its anti-cancer effect by inducing or inhibiting phase I enzyme reaction and inducing phase II enzyme reaction.