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Antioxidative Effects of Common and Organic Kale Juices
유기농 및 일반농 케일 착즙액의 항산화 활성
2014
Journal of the Korean Society of Food Science and Nutrition
유기농 및 일반농 케일 착즙액의 항산화 활성
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
doi:10.3746/jkfn.2014.43.5.668
fatcat:i4cfe3cwtzed7n5bh75xmtznrm