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Screening for Phase II Enzyme‐inducing and Antioxidant Activities of Common Vegetables
Author(s) -
Wettasinghe M.,
Bolling B.,
Plhak L.,
Parkin K.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb08781.x
Subject(s) - abts , chemistry , antioxidant , food science , bioassay , reductase , enzyme , ethanol , aqueous extract , aqueous solution , biochemistry , dpph , traditional medicine , biology , organic chemistry , genetics , medicine
Quinone reductase (QR)‐inducing activity of aqueous and ethanolic extracts of common vegetables was determined using a murine hepatoma (Hepa 1c1c7) cell bioassay. QR induction observed for aqueous extracts reached 13‐fold for corn, 8‐fold for kale, and 5‐fold for snap beans. QR induction of ethanol extracts reached about 3‐fold for both garlic and snap beans, and about 2‐fold for both red beetroots and kale. These aqueous extracts were effective inhibitors (kale ∼ red beetroots > corn ∼ green beans > garlic) of the generation of 2‐2′‐azino‐bis(3‐ethylbenzthiazoline‐6‐sulfonic acid) radical cation (ABTS •+ ) by metmyoglobin and H 2 O 2 , whereas the ethanolic extracts were not inhibitory. Aqueous extracts reduced pre‐formed ABTS •+ more effectively (> 95% inhibition) than did ethanolic extracts (∼50 to 90% inhibition). All vegetable extracts inhibited oxyradical‐mediated β‐carotene bleaching, where kale and red beetroot extracts exhibited the strongest protective effect.