Green Leafy Vegetable Extracts Prevent Cu2+‐Induced Oxidation of Human Low Density Lipoprotein

Abstract

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.