• Preventive Nutrition and Food Science
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• v.16 no.3
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• pp.236-241
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• 2011

Allium victorialis L. (A. victorialis) is a very popular vegetable in Korea. The most commonly used parts of this vegetable are the bulbs and young leaves. To determine if the mature leaves have any beneficial properties, we investigated antioxidant, anti-${\alpha}$-glucosidase, anti-inflammatory, and anticancer activities of water and ethanol extracts from A. victorialis. Antioxidant activity was evaluated by measuring total phenolic content, DPPH and superoxide radicals scavenging activities. The water extract from A. victorialis ($W{\cdot}A$. victorialis) exhibited higher antioxidant ability than the ethanol extract ($E{\cdot}A$. victorialis). Moreover, the water extract showed strong inhibitory effect on ${\alpha}$-glucosidase. On the other hand, the ethanol extract had greater anti-inflammatory activity on murine macrophage cells (RAW 264.7) and greater anticancer activities against human colon cancer cells (HT-29). These results suggest that mature leaves from E·A. victorialis may have health-enhancing effects.

• Microbiology and Biotechnology Letters
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• v.43 no.3
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• pp.291-295
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• 2015

Berry or vegetable juices contain a diverse range of antioxidants. Through oxygen radical absorbance capacity assays, acai berry, aronia, wild grape, blackberry, cranberry, and spinach juices were verified to possess high antioxidant activities. Lactic acid bacteria fermentation was applied to each juice as the sole medium to improve antioxidant activity. After fermentation by Lactobacillus plantarum, the antioxidant activities of acai berry, blackberry, and spinach juices increased by 20–30% from 943.2 to 1239.2, from 110.87 to 128.04, and from 77.92 to 107.20 µmol TE/g, respectively. In this study, we found that the antioxidant activities of a number of juices were enhanced through lactic acid bacteria fermentation.

• KSBB Journal
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• v.29 no.3
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• pp.145-154
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• 2014

A fresh vegetable and fruit juice has become a new healthy food available for detoxification, dieting and health. This paper presents the useful information about the quality changes of fresh juice according to different juicer. Quality of fresh juice could be evaluated by several factors such as juice yield, enzyme activity, antioxidant activity, polyphenol contents, and anti-inflammatory activity. The juice yields of 12 different vegetables and fruits were compared using 6 different juicers and it was observed that the yield of slow juicer was better than that of conventional blender. Among 12 samples, the juice yield of grape is the best and the pH of the juice was in the acidic range of 3 and 4. Kiwi and grapefruit were the best in terms of protease enzyme activities by Hemoglobin units on the tyrosine basis and Spectrophotometric acid protease unit and papain units on the tyrosine basis of KFDA protocols. The total polyphenol contents were also high in kiwi and grapefruit. The antioxidant activity by diphenyl-1-picrylhydrazyl (DPPH), superoxide dismutase (SOD), and radical scavenging assay were high in the order of kiwi, grapefruit, grape, tomato, and orange. Anti-inflammatory activities were also assay for 12 samples with 6 juicers. It can be concluded that of fresh fruit and vegetable juice provides a source of antioxidant components and enzymes with high activity. And the enzyme activities could be used as one of the quality indicator of fresh juice. Concerning the juicers used in this study, slow juicer could be recommended to prepare the fresh juice in terms of the juice quality.

• Korean Journal of Community Nutrition
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• v.18 no.5
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• pp.515-524
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• 2013

Atopic dermatitis (AD) is believed to be associated with the intake of antioxidant nutrients and fatty acids due to its immunological dysfunction. The purpose of this study was to examine the effects of nutrition education promoting vegetable, fruit, and fish intake on the severity of AD in children. Children with AD aged 6 months to 5 years were randomly assigned into education and control groups, and followed for 1 year. Seventy-six children completed the study (38 for control, 38 for education). The education group received education promoting the intakes of antioxidant-rich foods (vegetables, fruits) and n-3 fatty acid foods (fish). A 24-hour food recall was collected for the diet information. After education, all vegetables (p < 0.001), fruits (p < 0.01), and fish (p < 0.05) intakes per 1000 kcal increased significantly in the education group, whereas only vegetable intake increased in the control group (p < 0.001). The SCORAD index, the severity of atopic dermatitis, decreased significantly in the education group (p < 0.05). Increased consumption of dietary vitamin E was significantly associated with reduction in the SCORAD index, after adjusting for age and gender (p < 0.05). A nutritional education program to increase vegetable, fruit, and fish intake may be effective in reducing the severity of AD, and vitamin E intake may be associated with the decreased severity of AD. More controlled studies on the relationship between these intakes and severity of AD, with intensive diet and/or supplement intervention programs, are needed to obtain conclusive results.

• The Journal of the Convergence on Culture Technology
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• v.8 no.6
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• pp.935-941
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• 2022

The purpose of this study was to investigate whether the activity of ginsenoside metabolites and the intestinal immunity antioxidant activity were remarkably improved by lactic acid bacteria fermentation by adding a small amount of ginsenoside to the complex extracts of fruits and vegetables. It was confirmed that the increase in intestinal immunity antioxidant activity due to synergistic effect was observed in the fruit-vegetable extract containing ginsenoside compared to the ginsenoside-only extract or the fruit-vegetable extract. Then, by adding ginsenosides by content, the concentration of ginsenosides that can obtain a synergistic effect according to the fermentation of lactic acid bacteria was determined. As a result, it was confirmed that a synergistic effect was exhibited when lactic acid bacteria were fermented and extracted by mixing ginsenosides in a mass ratio of 3 to 10% with respect to the mass of the fruit-vegetable mixture. As a result, when treated at a concentration of 200 ㎍/ml, the fruit-vegetable complex extract containing ginsenoside metabolites inhibited the generation of NO by about 60% compared to the complex extract containing no ginsenoside, The expression of IL-1β was suppressed by 63%, the expression of IL-6 by 69%, and the expression of TNF-α by 76%, confirming that the intestinal immune antioxidant properties were significantly improved.

• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.240-245
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• 2015

The principal objective of this study was to investigate the antioxidant and synergistic effects of fruit and vegetable concentrates. Ten foods from two categories, including fruits (raspberry, blackberry, blueberry, acai berry, aronia, cranberry, wild berry, and red grape) and vegetables (spinach and cabbage) were combined in pairs. The antioxidant activity of the individual and combined samples was measured using DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) and FRAP (ferric reducing antioxidant power) assays. Synergistic antioxidant activities of the combinations of cabbage and acai berry, and blueberry and cranberry showed the most significant (p<0.05) increase in the DPPH and FRAP assays, respectively. In addition, the combination of cabbage and red grape demonstrated significantly high synergistic interaction in both DPPH and FRAP assays (p<0.05). These results indicate the importance of strategic selection of foods and their composition ratio for maximum synergistic antioxidant activity.

• Nutrition Research and Practice
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• v.4 no.4
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• pp.303-310
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• 2010

Consumption of vegetables and fruits is associated with a reduced risk of stroke, but it is unclear whether their protective effects are due to antioxidant vitamins or folate and metabolically related B vitamins. The purpose of the study was to test the hypothesis that intake of fruits and vegetables, which are major sources of antioxidant and vitamin B complex vitamins, reduces the risk of stroke. Cases consisted of patients diagnosed with first event of stroke (n = 69). Controls (n = 69) were age-, sex-, and body mass index-matched to cases. Multivariable-adjusted regression analysis showed that subjects who ate four to six servings of vegetable per day had a 32% reduction in the risk of stroke, and those with more than six servings per day had a reduction of 69% after adjusting for age, sex, BMI, and family history of stroke. Intakes of total fat, plant fat, calcium, potassium, vitamin $B_1$, vitamin $B_2$, vitamin $B_6$, niacin, and folate were significantly and negatively associated with the risk of stroke. Although the trend was not significant, stroke risk was reduced in the second quartile (1.21-2.66 servings per week) of fish intake. However, intake of fruits (average daily intake of 1.0 serving) and antioxidant vitamins such as carotene, vitamin C, and vitamin E was not associated with the risk of stroke. In conclusion, our observational study suggests that intake of fat and vegetables, rich sources of vitamin B complex, calcium, and potassium may protect against stroke.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.4
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• pp.57-62
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• 2018

This study was designed to analyze the chemical composition and antioxidant activity of various vegetable oils (pumpkin seed oil, camellia seed oil, red pepper seed oil and peanut oil) using adsorbents (active carbon, acid clay, kaolin). Their chemical composition was analyzed by GCMS. Their antioxidant activity was evaluated by measuring their DPPH and ABTS radical scavenging activity. After the treatment with the adsorbents, the contents of most of the fatty acids and active ingredients contained in the four kinds of vegetable oils were reduced. After the treatment with the three adsorbents, the linoleic acid and erythrodiol contents of the pumpkin seed oil were reduced. In the case of the camellia seed oil, the fatty acids content was decreased, but there was no loss of vitamin E after the acid clay treatment. The content of the compound capsaicin, which forms part of the spicy component of red pepper seed oil, was reduced by 53.33% after the acid clay treatment. The peanut oil showed the lowest loss of sitosterol compound in the group treated with active carbon. The antioxidant activity was observed to be in the order of pumpkin seed oil (kaolin>acid clay>active carbon), camellia seed oil (acid clay>kaolin>active carbon), red pepper seed oil (kaolin>acid clay>active carbon) and peanut oil (active carbon>acid clay>kaolin).

• Korean Journal of Food Science and Technology
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• v.52 no.4
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• pp.377-384
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• 2020

Paprika is a popular vegetable with high visual appeal and desirable flavor, the health benefits of which are increasingly attracting interest. In this study, the physical qualities, antioxidant content, and activities of six mini paprika cultivars were investigated. Both the edible part (flesh) and the by-products were studied. The average total phenolics and total antioxidant activities were higher in the flesh than in the by-products. The total flavonoids of the flesh and the byproducts were 16.41 and 37.80 mg/100 g FW, respectively. "YW glory" and "Raon yellow" flesh had the highest (245.52 mg/100 g FW) and lowest (179.96 mg/100 g FW) total phenolics among the six cultivars, respectively. However, the "RD glory" cultivar showed the highest total phenolic content (232.70 mg/100 g FW) among the by-product samples. The total phenolics in the flesh and by-products were highly correlated to the ABTS radical scavenging activity, with R=0.961 and 0.984, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.1053-1062
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• 2011

Reactive oxygen species (ROS), including singlet oxygen (${O_2}^1$), superoxide anion radical ($O_2{\cdot}^-$), hydroxyl radical ($HO{\cdot}$), peroxyl radical ($ROO{\cdot}$), hydrogen peroxide ($H_2O_2$), and hypochlorous (HOCl), are generated as byproducts of normal cellular metabolism. ROS induce damage to many biological molecules, such as lipids, proteins, carbohydrates, and DNA. It is widely believed that some degenerative diseases caused by ROS can be prevented by the high intake of fruits and vegetables due to their antioxidant activities. Recently, research on natural antioxidants has become increasingly active in various fields. Several assays have been developed to measure the total antioxidant capacity of antioxidants in fruits and vegetables in vitro. These assays include those for DPPH radical scavenging activity, SOD-like activity, total polyphenol content, oxygen radical absorbance capacity, reducing power, trolox equivalent antioxidant capacity (ABTS assay), single-cell gel electrophoresis (comet assay), and a cellular antioxidant activity assay. Because different antioxidant compounds may act through different mechanisms in vitro, no single assay can fully evaluate the total antioxidant capacity of foods. Due to the complexity of the composition of foods, it is important to be able to measure antioxidant activity using biologically relevant assays. In this review, recently used assays were selected for extended discussion, including a comparison of the advantages and disadvantages of each assay and their application to fruits and vegetables.