This article reviews the concepts, origin and development of pollution-free, green and organic vegetables; then discusses the certification methods, production standard and development orientation of them, which has g...This article reviews the concepts, origin and development of pollution-free, green and organic vegetables; then discusses the certification methods, production standard and development orientation of them, which has greatly directive significance for vegetable production and consumption.展开更多
AIM： To evaluate the antioxidant and phase II detoxification enzyme inducing ability of green leaf vegetables consumed in Asia.METHODS： The antioxidant properties of six commonly consumed Asian vegetables were deter...AIM： To evaluate the antioxidant and phase II detoxification enzyme inducing ability of green leaf vegetables consumed in Asia.METHODS： The antioxidant properties of six commonly consumed Asian vegetables were determined using the ABTS, DPPH, deoxyribose, PR bleaching and ironascorbate induced lipid peroxidation assay. Induce of phase II detoxification enzymes was also determined for each respective vegetable extract. Protection against authentic ONOO- and HOCl mediated cytotoxicity in human colon HCT116 cells was determined using the MTT 3-（4,5-dimethylthiazol-2-yl）-2,5-diphenyl tetrasodium bromide） viability assay.RESULTS： All of the extracts derived from green leaf vegetables exhibited antioxidant properties, while also having cytoprotective effects against ONOO- and HOCI mediated cytotoxicity. In addition, evaluation of the phase II enzyme inducing ability of each extract, as assessed by quinone reductase and glutathione- S-transferase activities, showed significant variation between the vegetables analyzed.CONCLUSION： Green leaf vegetables are potential sources of antioxidants and phase II detoxification enzyme inducers in the Asian diet. It is likely that consumption of such vegetables is a major source of beneficial phytochemical constituents that may protect against colonic damage.展开更多
基金Supported by the Key Project of Agricultural Research in Guizhou Province [Qianke co-NY,(2010) 3019]~~
文摘This article reviews the concepts, origin and development of pollution-free, green and organic vegetables; then discusses the certification methods, production standard and development orientation of them, which has greatly directive significance for vegetable production and consumption.
文摘AIM： To evaluate the antioxidant and phase II detoxification enzyme inducing ability of green leaf vegetables consumed in Asia.METHODS： The antioxidant properties of six commonly consumed Asian vegetables were determined using the ABTS, DPPH, deoxyribose, PR bleaching and ironascorbate induced lipid peroxidation assay. Induce of phase II detoxification enzymes was also determined for each respective vegetable extract. Protection against authentic ONOO- and HOCl mediated cytotoxicity in human colon HCT116 cells was determined using the MTT 3-（4,5-dimethylthiazol-2-yl）-2,5-diphenyl tetrasodium bromide） viability assay.RESULTS： All of the extracts derived from green leaf vegetables exhibited antioxidant properties, while also having cytoprotective effects against ONOO- and HOCI mediated cytotoxicity. In addition, evaluation of the phase II enzyme inducing ability of each extract, as assessed by quinone reductase and glutathione- S-transferase activities, showed significant variation between the vegetables analyzed.CONCLUSION： Green leaf vegetables are potential sources of antioxidants and phase II detoxification enzyme inducers in the Asian diet. It is likely that consumption of such vegetables is a major source of beneficial phytochemical constituents that may protect against colonic damage.
