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KMID : 1007520080170010151
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Food Science and Biotechnology
2008 Volume.17 No. 1 p.151 ~ p.155
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Protection of Green Leafy Vegetable Extracts Against Oxidation of Human Low Density Lipoprotein
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Park Cheon-Ho
Kwon Oh-Yun
Shim Hyun-Jung
Kim Min-Hee
Lee Jeung-Hee
Lee Kun-Jong
Liu Xi-Wen
Sok Dai-Eun
Kim Mee-Ree
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Abstract
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Oxidation of low density lipoprotein (LDL) is regarded to play an important role in the development of atherosclerosis. In the present study, salad vegetables with a remarkable DPPH radical-scavenging activity were extracted with methanol, and the methanol extracts were evaluated for the inhibition of Cu2+-induced oxidation of human LDL. Separately, the amount of total phenolics was determined colorimetrically using Folin-Ciocalteu reagent. The vegetable extracts, expressing a strong inhibition of LDL oxidation (IC50 values, <100 ㎍/mL), were from angelica, dandelion, mustard leaf, and water spinach, which contained relatively high level of polyphenol content. Noteworthy, a highly positive correlation was observed between inhibition of LDL oxidation and amount of total polyphenol (p<0.01). Based on these results, it is suggested that salad vegetables, especially angelica, dandelion, and mustard leaf, may be used as easily accessible sources of natural antioxidants, especially in anti-atherosclerosis.
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KEYWORD
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human Low density Lipoprotein, LDL, oxidation, vegetable polyphenol
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