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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국인터넷방송통신학회 International journal of advanced smart convergence International journal of advanced smart convergence 제7권 제3호
- 발행연도
- 2018.1
- 수록면
- 146 - 154 (9page)
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초록· 키워드
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In this study we investigated antioxidant and anti-inflammatory activities of Malus Domestica (apple), Pyrus Communis L. (pear), Daucus carota L. (carrot), Brassica oleracea var. (broccoli), Brassica oleracea var. capitata (cabbage) and Raphanus sativus L. (radish), that were obtained from local market. As these are common fruits and vegetables that are widely consumed, we aimed to investigate their beneficial properties especially the antioxidant and anti-inflammatory. The samples were processed by an indirect heating method and their properties were compared to their raw forms. Based on DPPH and ABTS assay, processed samples showed better antioxidant activity compared to raw samples, and processed pear sample had the best antioxidant activity. The anti-inflammatory activities of the samples were also investigated in LPS-treated RAW 264.7 cells. The mRNA expressions of pro-inflammatory mediators and cytokines (iNOS, COX-2, $TNF-{\alpha}$, $IL-1{\beta}$ and IL-6) were assessed by RT-PCR. Processed samples exhibited better inhibition of iNOS, compared to the raw forms. Processed broccoli and cabbage samples exhibited outstanding anti-inflammatory effects. The samples did not exhibit cytotoxicity against RAW 264.7 cells up to 1mg/ mL as shown in the cell viability assay. Taken together, processed broccoli and cabbage samples exhibited the strongest anti-inflammatory properties.
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참고문헌 (19)
참고문헌 신청
S. H. Nile / 2018 / Antioxidant, anti-inflammatory, and enzyme inhibitory activity of natural plant flavonoids and their synthesized derivatives / Journal of biochemical and molecular toxicology 32:22002
N. Ito / 1983 / Carcinogenicity of butylated hydroxyanisole in f344 rats / Journal of the National Cancer Institute 70(2):343~352
Kahl R / 1993 / Toxicology of the synthetic antioxidants bha and bht in comparison with the natural antioxidant vitamin e. Zeitschrift fur Lebensmittel-untersuchung und-forschung / Scientific Research 196:329~338
H. Bayr / 2005 / Reactive oxygen species / Critical care medicine 33(12):498~501
V. Dewanto / 2002 / Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity / Journal of Agricultural and Food Chemistry 50(10):3010~3014
N. Ito / 1983 / Carcinogenicity of butylated hydroxyanisole in f344 rats / Journal of the National Cancer Institute 70(2):343~352
Kahl R / 1993 / Toxicology of the synthetic antioxidants bha and bht in comparison with the natural antioxidant vitamin e. Zeitschrift fur Lebensmittel-untersuchung und-forschung / Scientific Research 196:329~338
H. Bayr / 2005 / Reactive oxygen species / Critical care medicine 33(12):498~501
V. Dewanto / 2002 / Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity / Journal of Agricultural and Food Chemistry 50(10):3010~3014
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