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Antioxidative Effects of Common and Organic Kale Juices

유기농 및 일반농 케일 착즙액의 항산화 활성

  • Kim, Jong-Dai (Dept. of Food Science and Biotechnology, Kangwon National University) ;
  • Lee, Ok-Hwan (Dept. of Food Science and Biotechnology, Kangwon National University) ;
  • Lee, Jong Seok (Dept. of Food Science and Biotechnology, Kangwon National University) ;
  • Park, Kun-Young (Dept. of Food Science and Nutrition, Pusan National University)
  • 김종대 (강원대학교 식품생명공학과) ;
  • 이옥환 (강원대학교 식품생명공학과) ;
  • 이종석 (강원대학교 식품생명공학과) ;
  • 박건영 (부산대학교 식품영양학과)
  • Received : 2013.12.10
  • Accepted : 2014.04.16
  • Published : 2014.05.31

Abstract

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.

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