• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.531-536
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• 1998

To investigate effects of Angelica keiskei Koidz green juice on the liver damage of CCl4-treated tats, Sprague-Dawley male rats weighing 80~100g were divided into 4 groups of control group(CON), Angelica keiskei Koidz green juice-treated group(ANJ), CCl4-treated group(CCL) and Angelica keiskei Kodiz green juice and CCl4-treated group(ACL). Each group was sacrified after feeding for 4 weeks and examined the activities of transminase (sGOT, sGPT), superoxide dismutase (SOD), catalase and glutathione peroxidase(GSH-Px), and contents of lipid peroxide and glutathione in liver. The activities of sGOT and sGPT, and content of lipid peroxide after CCl4 treatment were markedly increased, compared to CON, but those levels were significantly decreased by the pretreatment of Angelica keiskei Koidz green juice as compared to CCL. The activities of SOD, catalase and GSH-Px were elevated by CCl4-treatment as compared to control group, and concomitant treatment of Angelical keiskei Koidz and CCl4 decreased those levels significantly except the activity of catalase. The hepatic content of glutathione was decreased by CCl4 and increased more abundant by Angelica keiskei Koidz administration than CCl4 treated group. These results suggest that Angelica keiskei Koidz green juice is believed to have a possible protective effect for the carbon tetrachloride-induced hepatotoxicity in rats.

• Journal of Nutrition and Health
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• v.30 no.9
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• pp.1045-1049
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• 1997

In order to study the content of selected elements in the organs of the mice, mice were fed with green juice of Angelica keiskei Koidz for 16 weeks. The results obtained from the experiments are summarized as follows : 1) The element contents(cr, Mn, Ni, Cu, Zn, Cd, Ba, Pb, and Fe) in the whole plant are generally the same as those the previous reports. 2) The element contents(Cr , Mn, Ni, Cu, Zn, Cd, Ba, Pb and Fe) in the green juice did not exceed those of the edible water standard. 3) The element contents (Cr, Mn, Ni, Cu, Zn, Cd, Ba, Pb and Fe) in the brain is slightly higher than those in the whole plants. 4) The element contents(Cr, Ni, Pb and Fe) in the organs of the mice fed green juice for 16 weeks are the same as those of the previous reports.

• Journal of Nutrition and Health
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• v.30 no.9
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• pp.1050-1054
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• 1997

In order to study the effects of green juice of Angelica keiskei Koidz on the toxicity of several selected elements, experiments were conducted with mice for a period of six weeks. The results obtained from the experiment are summarized as follows ; 1) Mice fed with 50 ppm of cadmium showed no adverse effects on the growth rate and mortality , but cadmium accumulation into the internal organs. 2) mice fed with 500ppm of lead showed no reduced effect on the growth rate and mortality, but lead accumulation was increased in the internal organs. The administration of green juice slightly reduced lead accumulation in the internal organs. 3) Mice fed with 50 ppm of selenium also showed no serious adverse effect of the growth rate and mortality , but selenium accumulation occurred in the internal organs. The administration of green juice slightly reduced selenium accumulation in the internal organs, but the modes and degrees of reduction in selenium accumulation were not consistent with the internal organs, liver, kidney and pancreas. 4) Mice fed with 500 ppm of chromium showed, numerically , an adverse effect on the growth rate, but showed no statistically significant difference. The administration of green juice rather increased the accumulation of chromium instead of reduction of chromium accumulation in the internal organs.

• Journal of Nutrition and Health
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• v.38 no.1
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• pp.11-19
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• 2005

There has been increasing research interests that green vegetables play beneficial roles in human health. This study was performed to investigate the effects of freeze-dried green vegetable extract of Angelica keiskei Koidz (A) and Brassica oleracea acephala (B) on lipid profiles and antioxidant status in rats. Seven-weeks old male Sprague Dawley rats were divided into 6 groups and fed diets containing 5% A & B and 0.5% cholesterol (cho) for 8 weeks [Control Diet (C) & C + chol (CC), A & A + chol (AC), B & B + chol (BC)]. Lipid profiles and antioxidant status were determined by enzyme assay methods. The serum levels of [LDL + VLDLJ-cholesterol of the rats fed vegetable extract diets A and B were significantly lower than that of group C and the ratios of HDL/[LDL + VLDL] were significantly higher in groups A and B. Addition of cholesterol in the diet, however, abolished this effect. The Brassica oleracea acephala juice lowered serum TG level even when cholesterol was added to the diet. Serum total antioxidant status(TAS) were significantly higher in groups A and B as compared to the control group and the ratios of [GSH-Px +Catalase]/total-SOD in the liver were also significantly higher in groups A and B indicating that H202 produced be efficiently removed. In conclusion, freeze-dried green vegetable extract diets (A and B) improved serum lipid profiles by increasing the HDL/[LDL + VLDL〕 ratio and exerted favorable influences on antioxidant systems by improving total antioxidant status (TAS) in serum and by significantly increasing the ratio of [GSH-Px + Catalase]/total-SOD in the liver.