Antioxidant and anti proliferative activities of common vegetables
Antioxidant and anti proliferative activities of common vegetables
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DOI：
10.1021/jf020665f
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发表时间：
2002-11-06
影响因子：
6.1
通讯作者：
Liu, RH
中科院分区：
文献类型：
--
作者：
Chu, YF;Sun, J;Liu, RH
流行病学研究表明，食用水果和蔬菜与降低患慢性病的风险有关。建议增加摄入含有高水平植物化学物质的水果和蔬菜，以预防与人体氧化应激有关的慢性疾病。在这项研究中，根据美国的人均消费数据选择了10种常见的蔬菜。使用新的和改进的方法，报告了更完整的酚类分布情况，包括这些蔬菜中的游离酚和结合酚。西兰花的总酚含量最高，其次是菠菜、黄葱、红辣椒、胡萝卜、卷心菜、土豆、生菜、芹菜和黄瓜。红辣椒的总抗氧化活性最高，其次是西兰花、胡萝卜、菠菜、卷心菜、黄葱、芹菜、土豆、生菜和黄瓜。酚类抗氧化剂指数(PAI)被用来评价这些蔬菜中酚类物质的质量/数量，并通过剔除维生素C贡献的校正后的总抗氧化活性来计算。用人肝癌细胞株HepG(2)进行了体外抗增殖活性研究。菠菜的抑制作用最强，其次是卷心菜、红辣椒、洋葱和西兰花。根据这些结果，提出了饮食防癌生物活性指数(BI)，为消费者根据有益活动选择蔬菜提供一个简单的参考。BI可能成为未来饮食癌症预防和健康促进的流行病学研究的新的替代生物标志物。
Epidemiological studies have shown that consumption of fruits and vegetables is associated with reduced risk of chronic diseases. Increased consumption of fruits and vegetables containing high levels of phytochemicals has been recommended to prevent chronic diseases related to oxidative stress in the human body. In this study, 10 common vegetables were selected on the basis of consumption per capita data in the United States. A more complete profile of phenolic distributions, including both free and bound phenolics in these vegetables, is reported here using new and modified methods. Broccoli possessed the highest total phenolic content, followed by spinach, yellow onion, red pepper, carrot, cabbage, potato, lettuce, celery, and cucumber. Red pepper had the highest total antioxidant activity, followed by broccoli, carrot, spinach, cabbage, yellow onion, celery, potato, lettuce, and cucumber. The phenolics antioxidant index (PAI) was proposed to evaluate the quality/quantity of phenolic contents in these vegetables and was calculated from the corrected total antioxidant activities by eliminating vitamin C contributions. Antiproliferative activities were also studied in vitro using HepG(2) human liver cancer cells. Spinach showed the highest inhibitory effect, followed by cabbage, red pepper, onion, and broccoli. On the basis of these results, the bioactivity index (BI) for dietary cancer prevention is proposed to provide a simple reference for consumers to choose vegetables in accordance with their beneficial activities. The BI could be a new alternative biomarker for future epidemiological studies in dietary cancer prevention and health promotion.