• Title/Summary/Keyword: 농

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Antioxidative Effects of Common and Organic Kale Juices (유기농 및 일반농 케일 착즙액의 항산화 활성)

  • Kim, Jong-Dai;Lee, Ok-Hwan;Lee, Jong Seok;Park, Kun-Young
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.43 no.5
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    • pp.668-674
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    • 2014

  • The objective of the present study was to investigate the protective and free radical scavenging effects of conventionally and organically cultivated kale juices against oxidative damage in $LLC-PK_1$ cells. The DPPH, NO, $O_2{^-}$, and ${\cdot}OH$ radical scavenging activities of organically cultivated kale were higher than those of conventionally cultivated kale juice. Oxidative damage induced by AAPH (2,2'-azobis(2-amidinopropane) dihydrochloride), SNP (sodium nitroprusside), pyrogallol, and SIN-1 (3-morpholinosydnonimine) led to loss of cell viability and increased lipid peroxidation in LLC-PK1 cells, whereas treatment with vegetable juices, especially organically cultivated kale juices, significantly increased cell viability and inhibited lipid peroxidation in a dose-dependent manner (P<0.05). These results suggest that organically cultivated kale juices have protective roles against oxidative stress induced by free radicals.

  • https://doi.org/10.3746/jkfn.2014.43.5.668 인용 PDF KSCI