The Effects of Green Vegetable Juice (Angelica Keiskei) Supplementation on Plasma Lipids and Antioxidant Status in Smokers

신선초 녹즙섭취가 흡연자의 지질 수준 및 혈장 항산화 비타민 영양상태에 미치는 영향

  • 김정신 (한남대학교 이과대학 식품영양학과) ;
  • 김혜영 (한남대학교 이과대학 식품영양학과) ;
  • 박유경 (한남대학교 이과대학 식품영양학과) ;
  • 김태석 (㈜풀무원 기술연구소 생물공학연구팀) ;
  • 강명희 (한남대학교 이과대학 식품영양학과)
  • Published : 2003.11.01

Abstract

It has been suggested that green juice supplementation may have some health promoting benefits. We evaluated the effects of green juice (Angelica keiskei) consumption on parameters of lipid profiles and plasma antioxidant status in healthy male smokers. Fifty-four smokers were supplemented with 300 ml of green juice for 6 weeks while maintaining their normal diet. Blood samples were collected on week 0 and week 6 in order to evaluate plasma lipid profiles (total cholesterol, triglyceride, LDL-cholesterol, HDL-cholesterol) , plasma antioxidant vitamin levels (ascorbic acid, $\alpha$ -tocopherol, ${\gamma}$ -tocopherol, $\alpha$ -carotene, $\beta$ -carotene, cryptoxanthin and lycopene) , the degree of LDL oxidation and GOT, GPT levels for liver function. Plasma ascorbic acid level remained at the same level. However, $\alpha$ -tocopherol and ${\gamma}$ -tocopherol normalized by total cholesterol (p <0.05) and $\beta$ -carotene (p <0.001) level were all significantly increased after green juice supplementation. Plasma cholesterol was reduced for 12%, LDL-cholesterol was reduced for 9.3% after green juice consumption, while plasma triglyceride and HDL-cholesterol was not changed. Oxidized LDL assessed by conjugated diene (CD) , was decreased (p < 0.0001) after green juice consumption. These results further support a role for green juice supplementation in the improvement of lipid status, prevention of lipid peroxidation, and thereby reducing risk factors of numerous diseases associated with elevated oxidative stress in smokers.

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