常见蔬菜的抗氧化能力和抗增殖活性

(美)Chu YF, Sun J, Wu X, Liu RH

 

【编者导读】美国康奈尔大学食品科学系、比较与环境毒理研究所研究人员对10种常见的蔬菜的总酚类化合物、抗氧化能力、抗增殖能力进行了研究。研究结果表明:西兰花含酚类化合物最高、红椒的总抗氧化能力最强,而菠菜的抗增殖能力(主要是对癌细胞的抑制作用)最强。下图为10种常见蔬菜提取物对人肝癌细胞HepG(2)的抗增殖能力,其中菠菜最强,其次是卷心菜、红椒。

图片来源::weibo.com/21dayhealthchallenge

 

摘要

 

流行病学调查研究结果表明:水果和蔬菜的摄入量与降低慢性病发病的风险相关。增加摄入富含植物素的水果和蔬菜,能够预防与氧化应激相关的慢性病。根据美国人均消费数据库提供的信息,本研究中对10种常见的蔬菜进行了分析。

 

我们采用新修订的方法测定了这些蔬菜所含有的包括游离酚以及结合型多酚在内的酚类化合物,勾勒出了更为完善的酚类化合物分布图。总酚类化合物在西兰花(即花椰菜,Broccoli)中含量最高,其次是菠菜(spinach)、黄皮洋葱(yellow onion)、红椒(red pepper)、胡萝卜(carrot)、卷心菜(cabbage)、土豆(potato)、生菜(即莴苣菜,lettuce)、芹菜(celery)和黄瓜(cucumber)。

 

总抗氧化能力最高的是红椒,其次是西兰花、胡萝卜、菠菜、卷心菜、黄皮洋葱、芹菜、土豆、生菜和黄瓜。本研究通过校正总抗氧化活性计算酚化物的抗氧化指数(phenolics antioxidant index,PAI)数值,然后利用PAI数值评估这些蔬菜中酚的数量以及质量。

 

抗增殖活性则是在体外利用人肝癌细胞:HepG(2)来进行研究。研究结果表明:菠菜抑制增殖的作用最强,其次是卷心菜、红椒、洋葱和西兰花。基于这些研究结果,消费者在选择蔬菜或进行一些有益活动时,可以将饮食防癌的生物活性指数(bioactivity index,BI)作为简单参考。在饮食防癌和促进健康方面,BI将成为将来流行病学研究提供一种新型替代的生物标志物。

 

来源:美国康奈尔大学食品科学系、比较与环境毒理研究所

发表于:2002年11月《农业化学及食品化学杂志》

PMID:12405796

翻译:悠悠步行者

来源:http://www.ncbi.nlm.nih.gov/pubmed/12405796

 

J Agric Food Chem. 2002 Nov 6;50(23):6910-6.

Antioxidant and antiproliferative activities of common vegetables.

Chu YF, Sun J, Wu X, Liu RH

Source

Department of Food Science and Institute of Comparative and Environmental Toxicology, Cornell University, Ithaca, New York 14853, USA.

Abstract

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.

PMID:12405796