Screening for Phase II Enzyme‐inducing and Antioxidant Activities of Common Vegetables

Abstract

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 l+ ) by metmyoglobin and H 2 O 2 , whereas the ethanolic extracts were not inhibitory. Aqueous extracts reduced pre-formed ABTS l+ more effectively ( > 95% inhibition) than did ethanolic extracts (~50 to 90% inhibition). All vegetable extracts inhibited oxyradical-mediated b-carotene bleaching, where kale and red beetroot extracts exhibited the strongest protective effect.

Greater intake of fruit and vegetables is associated with lower risk of nasopharyngeal carcinoma in Chinese adults: a case–control study

“…A few in vitro and epidemiological studies have discovered mechanisms that allow fruit and vegetables to protect against other cancers [32][33][34]. Antioxidants, other phytochemicals, and dietary fibers might play a key role in the prevention of NPC development.…”

Phase II-Inducing, Polyphenols Content and Antioxidant Capacity of Corn (Zea mays L.) from Phenotypes of White, Blue, Red and Purple Colors Processed into Masa and Tortillas

“…Assay of Inducer Potency This assay used murine Hepa 1c1c7 (ATCC, Manassas, VA) cells cultured in two 96-well microtiter plate [19], and modified by Wettasinghe et al [20]. QR activity was determined by measuring the NADPH-dependent menadiol-mediated reduction of MTT to a blue formazan.…”

Selected Indicators Of The Root Quality Of Fifteen Cultivars Of Red Beet (Beta Vulgaris L.)

“…It belongs to the group of 10 vegetables showing the highest antioxidant potential (Vinson et al 1998;Wettasinghe et al 2002). Its health benefits are primarily owed to betalaine compounds, which provide protection against reactive forms of oxygen and other free radicals.…”