Protective effects of Asian green vegetables against oxidant induced cytotoxicity

doi:10.3748/wjg.v11.i48.7607

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Dec 28, 2005 (publication date) through Nov 4, 2024

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World Journal of Gastroenterology

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1007-9327

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Baishideng Publishing Group Inc, 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA

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World J Gastroenterol. Dec 28, 2005; 11(48): 7607-7614
Published online Dec 28, 2005. doi: 10.3748/wjg.v11.i48.7607

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Figure 1 Kinetics of reactions of ABTS radicals in the presence of 10 mg/mL of each vegetable extract (A), (B) the effects of increased concentration of the vegetable extracts on the inhibition of the ABTS radical represented as % ABTS inhibition, (C) total antioxidant activity of extracts from green leaf vegetables as compared to trolox, (D) DPPH radical scavenging, (E) hydroxyl radical scavenging, and (F) iron-ascorbate induced lipid peroxidation. Values are presented as means±SD (n = 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