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KMID : 1134820210500111145
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 11 p.1145 ~ p.1151
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Antioxidant Effect of Raphanus sativus L. through the Suppression of Reactive Oxygen Species Production
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Hwang Kyung-A
Hwang Hye-Jeong
Hwang Yu-Jin
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Abstract
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Radish (Raphanus sativus L.) is a root vegetable native to southeast and central Asia and has been traditionally used in the treatment of constipation, indigestion, and stomach disorders. Radish is classified into various cultivars according to their shape and color. The main ingredients of white radish that are commonly known are flavonoids, arvelexin, and glucosinolate. In addition, red radish contains anthocyanin. These ingredients have been reported to have antidiabetic, anticancer, and antioxidant effects, but no research has yet compared the antioxidant activity of white and red radish. Therefore, in this study, the antioxidant effects of Ganghwa turnip (RG) and Jeju winter radish (RJ) were investigated. Evaluation of DPPH and ABTS radical scavenging activity, the major indicators of antioxidant activity, confirmed significant antioxidant effects at a 200 μg/mL concentration of RG and RJ. Also, the production of the inflammatory substance nitric oxide was reduced 55% by RG and 52% by RJ at 200 μg/mL. Besides, it was confirmed that the production of reactive oxygen species, a major factor in oxidative stress, was also reduced in a dose-dependent manner. It was further confirmed that the antioxidant enzyme gene expressions such as those of Cu/Zn-superoxide dismutase (SOD), Mn-SOD, glutathione peroxidase, and catalase were increased by RG and RJ extracts. In conclusion, radish has excellent antioxidant function and radish can be developed as a functional food for health in the future.
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KEYWORD
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radish extracts, antioxidant, functional food, LPS, RAW 264.7
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