International Journal of Advanced Culture Technology

The International Promotion Agency of Culture Technology (국제문화기술진흥원)
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The anti-oxidant activities of processed fruits and vegetables in APAP induced oxidative stress in BALB/c mice

  • Kim, Hyun-Kyoung (Department of Food Science and Engineering, Seowon University)
  • Received : 2019.10.31
  • Accepted : 2019.11.07
  • Published : 2019.12.31
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Abstract

There is a strong connection between the diet rich in antioxidants and the decreased incidence of cardiovascular and cancerous diseases. Diets that are rich in anti-oxidants particularly include fruits and vegetables containing the high amounts of vitamin A-E, carotenoids, and minerals. Different processing conditions applied for vegetables and plants results in the alteration of the nutrients present in them. Therefore the rationale of our study was to compare the antioxidant effects of different processed vegetables and plants and to see that which one of them showed best anti-oxidant activity. For this purpose, we have used acetaminophen induced oxidative stress model in mice to check the effects of processed apple, pear, carrot, cabbage, broccoli and radish. Our results have shown that the administration of these samples effectively decreased the expression of parameters related with oxidative stress like ALT, AST, catalase, superoxide dismutase, GPx and 8-OHdG. Moreover they also significantly protected the mice livers from APAP induced damage as shown by histological changes. Therefore our results have demonstrated the effects of processed fruits and vegetables in mice model of oxidative stress.

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References

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