Antioxidative effects of common and organic kale juices

초록

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-PK<inf>1</inf> cells. The DPPH, NO, O<inf>2</inf>-, 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-PK<inf>1</inf> 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.

키워드