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http://dx.doi.org/10.7744/cnujas.2011.38.4.625

Free radical scavenging activity and protective effect from cellular oxidative stress of active compound from eggplant (Solanum melongena L.)  

Kim, Hyun-Young (Department of Food Science, Gyeongnam National University of Science and Technology)
Cho, Yun-Ju (Department of Food Science and Nutrition & Research Institute of Ecology for the Elderly, Pusan National University)
Yamabe, Noriko (Institute of Natural Medicine, University of Toyama)
Cho, Eun-Ju (Department of Food Science and Nutrition & Research Institute of Ecology for the Elderly, Pusan National University)
Publication Information
Korean Journal of Agricultural Science / v.38, no.4, 2011 , pp. 625-629 More about this Journal
Abstract
To investigate the protective effect of eggplant (Solanum melongena L.) and its active compound, delphinidin, we used in vitro and cellular system. The active fraction from eggplant, BuOH fraction, showed protective effect from hydrogen peroxide-induced oxidative stress in WI-38 fibroblast cells. It suggests that eggplant would have the protective activity from radical-induced oxidative damage and its BuOH fraction would play the crucial role with antioxidative activity. In addition, delphinidin, the active compound from eggplant, exerted the strong 1,1-diphenyl-2-picrylhydrazyl scavenging effect with $IC_{50}$ value of 6.59 ${\mu}g/mL$. Furthermore, the cellular oxidative stress was induced by 2,2'-azobis (2-amidinopropane) dihydrochloride (AAPH) in LLC-$PK_1$ cells, while treatment of delphinidin atteunated AAPH-induced oxidative stress as dose-dependent manner. The present study suggests the antioxidative activity of eggplant and delphinidin against free radical-induced oxidative stress.
Keywords
Free radical; Delphinidin; Eggplant; Oxidative stress; Antioxidative activity;
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