Protective effect of Korean diet food groups on lymphocyte DNA damage and contribution of each food group to total dietary antioxidant capacity (TDAC)
| Autor: | Min Young Lee, Jeong-Hwa Han, Myung-Hee Kang |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
DNA protection 030109 nutrition & dietetics Nutrition and Dietetics Antioxidant DNA damage DPPH medicine.medical_treatment digestive oral and skin physiology Public Health Environmental and Occupational Health food and beverages Medicine (miscellaneous) Biology Food group Comet assay 03 medical and health sciences chemistry.chemical_compound chemistry Diet food medicine Food science Ex vivo |
| Zdroj: | Journal of Nutrition and Health. 49:277 |
| ISSN: | 2288-3959 2288-3886 |
| DOI: | 10.4163/jnh.2016.49.5.277 |
| Popis: | Purpose: This study was performed to compare total phenolic contents, in vitro antioxidant capacity, and reduction effect of Korean food groups on ex vivo DNA damage in human cells and analyze correlations between each indicator. Methods: Vegetable foods in the Korean diet based the results of the KNHANES V-2 (2011) were classified into 10 food groups: cereals, fruits, vegetables, nuts, kimchi, seaweeds, potatoes, mushrooms, legumes, and oils. Eighty-four foods constituted more than 1% of the total intake in each food group and finally designated as vegetable foods in the Korean diet. Total phenolic content of each food group was measured. Further, in vitro antioxidant capacity was measured based on DPPH radical scavenging assay, TEAC assay, and ORAC ROOㆍ assay. Ex vivo DNA damage in human lymphocytes was assessed using comet assay. Results: Total phenolic contents of food groups of the Korean diet increased in the order of mushrooms, fruits, vegetables, seaweeds, and kimchi. Meanwhile, antioxidant rankings of food groups as mean values from the three in vitro test methods increased in the order of mushrooms, seaweeds, vegetables, kimchi, and fruits. Protection against ex vivo DNA damage in human lymphocytes was highest in mushrooms, followed by vegetables, fruits, seaweeds, and kimchi. The rankings of the food groups for total phenolic content, in vitro DAC, and ex vivo DNA protection activity were similar, and correlations between each indicator were significantly high. Conclusion: Mushrooms, fruits, vegetables, and seaweeds among the tested food groups in the Korean diet showed high total phenolic contents, in vitro antioxidant capacities, and protection against DNA damage. Correlations between each indicator in terms of total phenolic content, in vitro antioxidant capacity, and ex vivo DNA protection between each food group were found to be particularly high. |
| Databáze: | OpenAIRE |
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