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KMID : 0603519990040030136
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Journal of Korean Association of Cancer Prevention
1999 Volume.4 No. 3 p.136 ~ p.142
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Antioxidant Nutrients and Related Biological Activities of Green Yellow Vegetable Juices
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Chung So-Young
Cho Hyun-Sang
Ryu Jeong-Woo
Yoon Sun
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Abstract
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The human diet contains a great variety of carcinogens as well as many natural anticarcinogens (cancer-preventive substances). Many antioxiant nutrients in food have been identified as anticarcinogens. Numerous epidemiological data have shown that intake of green yellow vegetables which were rich in vitamin C, -βcarotetene and vitamin E-reduced risk of cancer. The interest of green juice made of green yellow vegetables is rapidly increasing in Korea. However, the study on it has not been extensively studied. the objectives of this study were to investigate biological activities such as antioxidant effect, cancer cell growth inhibitory effect of methanol fraction obtained from green juices (Angelica keiskei, kale, carrot) and their antioxidant vitamin contents. Antioxidant effect was determined by the peroxide value (POV), which measures the oxidation of linoleic acid during storage. The PO of control increased up to 156 meq/㎏ of the 7 days, but the POV of linoleic acid in Angelica keiskei, kale and carrot’s methanolic extracts was 9.1, 4.7 and 37.8 meq/㎏, respectively. From these results, methanolic extracts from green juice showed significantly stronger antioxidant activity than the control (p<0.05). Especially, kale juice’s methanolic extracts had stronger antioxidant activity than the others. The inhibitory effect of methanolic extracts on the growth of cancer cells, neuro 2a, was significantly higher than the control. The growth rates of cancer cells in the medium containing green juice extracts was significantly inhibited as the extract concentration increased. When the extract of kale juice were added to more than 0.25 ㎎/mL or extracts of other juices were added to more than 1 ㎎/mL, the growth of cancer cells was inhibited of other juices were added to more than 1 ㎎/mL, the growth of cancer cells was inhibited by 100%. Consequently, the extract of kale juice was shown to provide the greatest functional properties among the vegetables tested. The extract of kale juice contained vitamin E and vitamin E and vitamin C significantly higher than the other extracts.
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KEYWORD
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Green yellow vegetable juice, Green juice extract, Antioxidant nutrients, Antioxidant effect, Growth inhibition effect
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