No abstract

The hepatoprotective effect of black garlic against ethanol‐induced oxidative damage was investigated in adult male SD rats. Black garlic (50, 100 and 400mg/kg) and ethanol (15mL/kg, 20% w/v) were administered orally to animals for 4 weeks. To investigate anti‐hangover effect, alcohol and acetaldehyde concentration of blood were measured at 1, 3, 5 and 7 h after oral black garlic and ethanol treatment. Blood alcohol and acetaldehyde concentration were dose‐dependently reduced in BG compared to ET. Serum alanine transaminase, aspartate transaminase, alkaline phosphatase, lactate dehydrogenase activities of BG were significantly decreased compared to those of ET. Lipid peroxidations of BG were significantly decreased in blood, liver, heart and kidney, compared to those of ET. Glutathione content in liver and RBC, antioxidant and anticancer enzyme activities such as glutathione peroxidase, glutathione reductase, catalase, quinone reductase and glutathione‐S‐transferase were improved in rats administered black garlic. The pretreatment of black garlic also significantly decreased by 45% in cytochrome P450 2E1 (CYP2E1) activity as well as lymphocyte DND damage expressed by tail length using the comet assay. These results support that the pretreatment of black garlic could provide preventive effect against alcohol‐induced liver injury through suppression of lipid peroxidation and oxidative DNA damage.

Objective: Oxidation of low density lipoprotein(LDL) is regarded to play an important role in the development of atherosclerosis. Green leafy vegetables contain mixed antioxidants are responsible for their health benefits, and their advantage over single antioxidant may be due to a combination of additive and/or synergistic effects. In this respect, we evaluated that the total phenol content and antioxidant activity against LDL oxidation of green leafy vegetables.Methods: Freeze‐dried green leafy vegetables were extracted with methanol. we selected the vegetables showing strong antioxiant activity based on the DPPH radical scavenging activity. The selected vegetable extracts were evaluated antioxidant action of Cu2+‐induced oxidation of human LDL. In addition, total phenol content was determined colorimetrically using Folin‐Ciocalteu reagent.Results: The extracts of vegetables expressing a strong inhibition of LDL oxidation with EC50 values of less than 100 μg/mL were angelica, dandelion, mustard leaf and water spinach, which contain high total phenolic content. Highly positive correlations between inhibition of LDL oxidation and total phenol content were observed (p<0.001).Conclusion: Based on these results, it is suggested that salad vegetables, especially angelica, dandelion, mustard leaf, could be employed as easily accessible sources of natural antioxidants, especially associated with anti‐atherosclerosis purpose.