Ko Sang-Heui, Park Jae-Hee, Kim So-Yun, Lee Seon Woo, Chun Soon-Sil, Park Eunju
Department of Food and Nutrition, Sunchon National University, Jeonnam 540-950, Korea.
Department of Food and Nutritional Science, Kyungnam University, Gyeongnam 631-701, Korea.
Prev Nutr Food Sci. 2014 Jan;19(1):19-26. doi: 10.3746/pnf.2014.19.1.019.
Increased consumption of fresh vegetables that are high in polyphenols has been associated with a reduced risk of oxidative stress-induced disease. The present study aimed to evaluate the antioxidant effects of spinach in vitro and in vivo in hyperlipidemic rats. For measurement of in vitro antioxidant activity, spinach was subjected to hot water extraction (WE) or ethanol extraction (EE) and examined for total polyphenol content (TPC), oxygen radical absorbance capacity (ORAC), cellular antioxidant activity (CAA), and antigenotoxic activity. The in vivo antioxidant activity of spinach was assessed using blood and liver lipid profiles and antioxidant status in rats fed a high fat-cholesterol diet (HFCD) for 6 weeks. The TPC of WE and EE were shown as 1.5±0.0 and 0.5±0.0 mg GAE/g, respectively. Increasing the concentration of the extracts resulted in increased ORAC value, CAA, and antigenotoxic activity for all extracts tested. HFCD-fed rats displayed hyperlipidemia and increased oxidative stress, as indicated by a significant rise in blood and liver lipid profiles, an increase in plasma conjugated diene concentration, an increase in liver thiobarbituric acid reactive substances (TBARS) level, and a significant decrease in manganese superoxide dismutase (Mn-SOD) activity compared with rats fed normal diet. However, administration of 5% spinach showed a beneficial effect in HFCD rats, as indicated by decreased liver TBARS level and DNA damage in leukocyte and increased plasma conjugated dienes and Mn-SOD activity. Thus, the antioxidant activity of spinach may be an effective way to ameliorate high fat and cholesterol diet-induced oxidative stress.
食用富含多酚的新鲜蔬菜量增加与氧化应激诱导疾病风险降低相关。本研究旨在评估菠菜在高脂血症大鼠体内外的抗氧化作用。为测定体外抗氧化活性，对菠菜进行热水提取（WE）或乙醇提取（EE），并检测总多酚含量（TPC）、氧自由基吸收能力（ORAC）、细胞抗氧化活性（CAA）和抗遗传毒性活性。使用喂食高脂高胆固醇饮食（HFCD）6周的大鼠的血液和肝脏脂质谱以及抗氧化状态来评估菠菜的体内抗氧化活性。WE和EE的TPC分别显示为1.5±0.0和0.5±0.0 mg GAE/g。所有测试提取物中，提取物浓度增加导致ORAC值、CAA和抗遗传毒性活性增加。与喂食正常饮食的大鼠相比，喂食HFCD的大鼠出现高脂血症和氧化应激增加，表现为血液和肝脏脂质谱显著升高、血浆共轭二烯浓度增加、肝脏硫代巴比妥酸反应性物质（TBARS）水平升高以及锰超氧化物歧化酶（Mn-SOD）活性显著降低。然而，给予5%菠菜对HFCD大鼠显示出有益作用，表现为肝脏TBARS水平降低、白细胞DNA损伤减少、血浆共轭二烯增加以及Mn-SOD活性增加。因此，菠菜的抗氧化活性可能是改善高脂肪和高胆固醇饮食诱导的氧化应激的有效方法。
