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http://dx.doi.org/10.3746/jkfn.2005.34.8.1151

Comparison of Methanol Extracts from Vegetables on Antioxidative Effect under In Vitro and Cell System  

Lee, Young A (Dept. of Food Science and Nutrition, Pusan National University)
Kim, Hyun Young (College of Pharmacy, Seoul National University)
Cho, Eunj Ju (Dept. of Food Science and Nutrition, Pusan National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.34, no.8, 2005 , pp. 1151-1156 More about this Journal
Abstract
The comparison on antioxidative activity of 13 kinds of vegetables that showed efficient oxygen radical absorbance capacity was carried out under in uitro and cellular model using LLC-$ PK_{1}$ renal epithelial cell, and also the total Phenol contents were analyzed. Beets, eggplant, and kale exerted the strong 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging effect and also these vegetables showed high contents of total phenol, indicating the positive relationship between DPPH radical scavenging effect and total phenol content. In addition, the treatment of 1 mM 2,2'-azobis (2-amidinopropane) dihydrochloride for 24 hrs to LLC-$PK_{1}$ cell susceptible to oxidative stress led to the decline of cell viability to 68.1$\%$, whereas the cellular oxidative damage was ameliorated by vegetables, especially eggplant and cauliflower, resulting in the elevation of cell viability to higher than 90$\%$ at the concentration of 5 $\mu$g/mL. This study suggests that 13 kinds of vegetables exert antioxidative activity under in uitro and cellular oxidative damage model, in particular among them eggplant showed the most effective antioxidative activity with higher total phenol content.
Keywords
antioxidative activity; vegetable; DPPH;
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