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Antioxidative Activity of Selected Fruits and Vegetables by Ingrid Žitňanová; Silvia Ranostajová; Hana Sobotová; Denisa Demelová; Ivan Pecháň; Zdeňka Ďuračková is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Antioxidative Activity of Selected Fruits and Vegetables about?

Recent studies have demonstrated that dietary plants are rich source of antioxidants and can contribute to the protection from age-related diseases. The aim of our study was to determine the total antioxidant capacity of extracts from different kinds of fruits and vegetables, and to examine their inhibitory effect on the oxidative damage to proteins in vitro. For determination of antioxidant capacity we used two direct methods. Among the food materials chosen for the present study, blueberries and red beets gave the maximum antioxidant activity. The lowest activity was determined in pears and green beans. Some extracts were more active in one method, while their activity was lower using the other method. To investigate inhibitory effects of fruits and vegetables extracts on the oxidative damage to proteins in vitro, we induced the oxidative damage to plasma proteins by sodium hypochlorite leading to formation of carbonyl compounds detected by spectrophotometric method. All extracts of fruits and vegetables showed inhibitory activity on the oxidative damage to proteins with raspberries and leek as most effective. Results of this study will be useful as an aid for dietary choices to

Who reads Antioxidative Activity of Selected Fruits and Vegetables?

Author

Ingrid Žitňanová; Silvia Ranostajová; Hana Sobotová; Denisa Demelová; Ivan Pecháň; Zdeňka Ďuračková

Publisher

Springer Science and Business Media LLC

Published

2006

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)