Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
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Effects of Freeze-dried Green Vegetable Extract on Lipid Profiles and Antioxidant Status in the Rat

녹즙분말이 흰쥐의 지질패턴 및 항산화 체계에 미치는 영향

  • 박정화 (연세대학교 생활과학대학 식품영양과학연구소) ;
  • 김수연 (연세대학교 생활과학대학 식품영양과학연구소) ;
  • 정은정 (강남대학교 교양학부) ;
  • 윤선 (연세대학교 생활과학대학 식품영양과학연구소) ;
  • 이양자 (연세대학교 생활과학대학 식품영양과학연구소)
  • Published : 2005.01.01
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Abstract

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.

Keywords

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