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KMID : 1134820140430050668
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 5 p.668 ~ p.674
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Antioxidative Effects of Common and Organic Kale Juices
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Kim Jong-Dai
Lee Ok-Hwan
Lee Jong-Seok
Park Kun-Young
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Abstract
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The objective of the present study was to investigate the protective and free radical scavenging effects of conventionally and organically cultivated kale juices against oxidative damage in LLC-PK1 cells. The DPPH, NO, O2-, and ?OH radical scavenging activities of organically cultivated kale were higher than those of conventionally cultivated kale juice. Oxidative damage induced by AAPH (2,2'-azobis(2-amidinopropane) dihydrochloride), SNP (sodium nitroprusside), pyrogallol, and SIN-1 (3-morpholinosydnonimine) led to loss of cell viability and increased lipid peroxidation in LLC-PK1 cells, whereas treatment with vegetable juices, especially organically cultivated kale juices, significantly increased cell viability and inhibited lipid peroxidation in a dose-dependent manner (P<0.05). These results suggest that organically cultivated kale juices have protective roles against oxidative stress induced by free radicals.
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KEYWORD
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kale, oxidative stress, vegetable juices, LLC-PK1 cells, organic vegetables
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