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KMID : 1144820190250030211
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대한의생명과학회지
2019 Volume.25 No. 3 p.211 ~ p.217
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Comparison of the Antioxidant Activities of Various Processed Fruits and Vegetables in APAP-induced Oxidative Stress in BALB/c Mice
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Saba Evelyn
Lee Yuan Yee
Kim Min-Ki
Kim Hyun-Kyoung
Rhee Man-Hee
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Abstract
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Research has established a strong connection between a diet rich in antioxidants and a decreased incidence of cardiovascular disease and cancer. These diets prominently feature fruits and vegetables containing high amounts of vitamins A, B, C and E, carotenoids, and minerals. Different processing conditions for these foods can alter their nutrient complement and potency. This study compared the antioxidant properties of a range of processed fruits and vegetables to see which yielded the highest level of antioxidant activity. We used an acetaminophen-induced oxidative stress mouse model to evaluate the antioxidant effects of extracts of processed apple, pear, carrot, cabbage, broccoli, and radish. Our results showed that the administration of these fruits decreased the expression of oxidative stress indicators such as ALT, AST, catalase, superoxide dismutase, GPx, and 8-OHdG. They also significantly protected mice livers from APAP-induced damage, as shown by histological evaluation. Our results have demonstrated the positive effects of processed fruits and vegetables in a mouse model of oxidative stress.
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KEYWORD
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Antioxidant activity, Vegetables, Fruits, Acetaminophen, Mice
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