摘要
对连续给予新鲜芥蓝菜、胡萝卜、灯笼椒３种菜汁２５天的小鼠用ＣＣｌ＿４急性染毒建立自由基过氧化损伤模型进行观察。结果表明，与蒸馏水组比较，各蔬菜组损伤后血ＳＯＤ降低明显减轻。肝匀浆ＬＰＯ和血清ＳＧＰＴ增高显著低于对照，肝组织病理改变明显减轻，胡萝卜和灯笼椒组更为明显。提示蔬菜提供的营养成分增强体内清除自由基和抗脂质过氧化是其保健作用的主要机制。
The experimental study on antioxidation of fresh vegetables was carried out with mices which had received via mouth successively for 25 days with the fresh vegetable juice of cabbage mustaral, sweetball redpeper, garden carrot respectivelybefore the models of acute hepatic damage were establishedwith Larbon tetrachlorde (CCl4 ) in this paper. The resultsshowed that, compared with injurious control group, it was significantly lithten in each vetetable groups in decrease of superoxidase (SOD) in erythrocyte besides chantes of hepaticpathology, increase of content of liver lipid peroxidation (LPO)and of serum sGPT were remarkably less than it. It was moreobviously in groups of sweetball redpepel and garden calrot.The above results from demonstrations and analysis suggestedthat the effects of nutrition constituent provided from vegetables on eliminating radical and antioxidation may well be pertinent to protection from radical-mediated damage in vivo andthe natural mechanism of health protection.
关键词
蔬菜
抗氧化作用
肝损伤
四氯化碳
Vegetable
Nutrition constituent Antioxidation carbon tetrachloride
Experimental hepatic damage
