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©2005 Baishideng Publishing Group Inc.
World J Gastroenterol. Dec 28, 2005; 11(48): 7607-7614
Published online Dec 28, 2005. doi: 10.3748/wjg.v11.i48.7607
Published online Dec 28, 2005. doi: 10.3748/wjg.v11.i48.7607
Table 1 Total phenolic content and inhibition of PR bleaching mediated by ONOO- and HOCl by green leaf vegetables used in this study.
Common name | Latin name | Total phenoliccontent (GAE mg/g Dwt) | % Inhibition of PR bleaching |
Watercress“Rorripa” | Rorripa nasturtium aquaticum | 133.6±15.1 | 75.6±3.2a 68.6±3.4 |
Broccoli | Brassica oleracea var. italica | 61.03±13.1 | 85.7±10.36a 0.6±0.5 |
Choi Sum | B.chinensis var. parachinensis | 163.7±2.11 | 104±6.6a 53.3±1.2 |
Pa Po | B. chinensis var. parachinensis | 65.7±3.6 | 91.1±7.2a 50.1±1.6 |
Pheuy leng | Amaranthus tricolor | 56.2±3.0 | 102±3.5a 50.7±0.2 |
SioPek | B. chinensis | 111.0±11.9 | 76.9±7.8a 58.3±0.6 |
- Citation: Rose P, Ong CN, Whiteman M. Protective effects of Asian green vegetables against oxidant induced cytotoxicity. World J Gastroenterol 2005; 11(48): 7607-7614
- URL: https://www.wjgnet.com/1007-9327/full/v11/i48/7607.htm
- DOI: https://dx.doi.org/10.3748/wjg.v11.i48.7607