본문 바로가기
[학술저널]

Antioxidative Activity of the Korean Wild Leafy Vegetables : Aster scaber and Ligularia fischeri

  • 학술저널

Antioxidative Activity of the Korean Wild Leafy Vegetables : Aster scaber and Ligularia fischeri

Antioxidative Activity of the Korean Wild Leafy Vegetables : Aster scaber and Ligularia fischeri

Youn-Ok Cho

표지

북마크 0

리뷰 0

이용수 59

피인용수 0

초록

The purpose of this study was to evaluate the antioxidative potential of Korean wild leafy vegetables in vivo as well as in vitro. Antioxidative activities of Aster scaber and Ligularia fischeri were evaluated against a reference of Spinacia oleracea. Forty rats were fed either control diet or respective vegetable diets for four weeks. The level of thiobarbituric acid reactive substances (TBARS) and the activities of catalase and superoxide dismutase (SOD) in liver were compared. The plasma concentrations of total cholesterol (TC), high - density lipoprotein cholesterol (HDL - C) and triglyceride (TG) were also compared. Korean wild leafy vegetables were assayed for β - carotene, vitamin C and vitamin E and total phenolic compound including flavonoid and thiobarbituric acid (TBA) value using the linoleic acid model system. SOD activity in rats fed Aster scaber was significantly higher(as much as 289%) than those fed Spinacia oleracea. Compared to control animals, the Aster scaber fed animals had significantly lower TC and lower atherogenic index. Compared to Spinacia oleracea, Aster scaber and Ligularia fischeri had vitamin C concentration of 150% and 400%, flavonoid concentrations of 470% and 310%, and phenolic compound concentrations of 326% and 203%, respectively, but tended to have lower β - carotene and significantly lower vitamin E concentrations. TBA values were only 18% of the control value in Aster scaber and Ligularia fischeri and 41% of the control value in Spinacia oleracea. These results suggest that Aster scaber could have potent antioxidative activity in vivo as well as in vitro and potential value as a functional food to improve the plasma lipid profiles. Furthermore, phenolic and flavonoid compounds may be a major contributing factor to the antioxidative potential of Korean wild leafy vegetables.

목차

Abstract

INTRODUCTION

MATERIALS AND METHODS

RESULTS

DISCUSSION

ACKNOWLEDGEMENTS

REFERENCES

키워드

저자키워드
등록된 정보가 없습니다.

참고문헌(0)

리뷰(0)

도움이 되었어요.0

도움이 안되었어요.0

첫 리뷰를 남겨주세요.
Insert title here