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Antioxidant Activity and Anti-inflammatory Effects of Raw and Processed Fruits and Vegetables

원문정보

초록

영어

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-α, IL-1β 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.

목차

Abstract
 1. Introduction
 2. Experiment Materials
  2.1 Reagents
  2.2 Sample Preparation
 3. Experiments Method
  3.1. DPPH Radical Scavenging Activity
  3.2 ABTS radical scavenging activity
  3.3 Cell culture
  3.4 Nitric oxide & MTT cell viability assay
  3.5 Reverse transcriptase polymerase chain reaction (RT-PCR)
  3.6 Statistical analysis
 4. Result and Discussion
  4.1. Processed samples exhibited stronger antioxidant activity than raw samples
  4.2 Variable anti-inflammatory activity of raw and processed samples
  4.3 Pro-inflammatory mediator and cytokine expressions in RAW 264.7 cells using Reverse-transcriptase Polymerase Chain Reaction (RT-PCR)
 5. Conclusion
 References

저자정보

  • Hyun-Kyoung Kim Department of Food Science and Engineering, Seowon University, Cheongju, Korea

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