Antioxidative Effects of Common and Organic Kale Juices
유기농 및 일반농 케일 착즙액의 항산화 활성

Jong-Dai Kim, Ok-Hwan Lee, Jong Seok Lee, Kun-Young Park
2014 Journal of the Korean Society of Food Science and Nutrition  
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-PK1 cells. The DPPH, NO, O2 -, 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
more » ... and SIN-1 (3-morpholinosydnonimine) led to loss of cell viability and increased lipid peroxidation in LLC-PK1 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.
doi:10.3746/jkfn.2014.43.5.668 fatcat:i4cfe3cwtzed7n5bh75xmtznrm