Protective effects of Asian green vegetables against oxidant induced cytotoxicity

Figure 1 Kinetics of reactions of ABTS radicals in the presence of 10 mg/mL of each vegetable extract (A), (B) the effects of increased concentration of the vegetable extracts on the inhibition of the ABTS radical represented as % ABTS inhibition, (C) total antioxidant activity of extracts from green leaf vegetables as compared to trolox, (D) DPPH radical scavenging, (E) hydroxyl radical scavenging, and (F) iron-ascorbate induced lipid peroxidation. Values are presented as means±SD (n = 6).

Figure 3 Effect of green vegetable extracts on QR and GST induction in the human colon HCT116 cell line. Cells were treated with each respective extract at 0.01-1 mg/mL (broccoli and Rorripa) and 1-10 mg/mL Choi Sum, Pa Po, Pheuy leng and Sio Pek for 24 h. (A) induction of QR and (B) GST induction by broccoli and Rorripa, (C) and (D) induction of QR and GST by Choi Sum, Pa Po, Pheuy leng and Sio Pek, (E) Rorripa ITC, 7-methylsulfinylheptyl ITC and (F) broccoli ITC, 4-methylsulfinylbutyl ITC as determined using LC-MS. Each data point represents the mean±SD for four separate experiments. ^bP<0.001 vs the control cells.

Figure 4 Protective effects of vegetable extracts on ONOO-- and HOCl mediated cytotoxicity in HCT116 cells. Cells were pre-treated with each extract for 24 h to induce phase II detoxification enzymes prior to the addition of ONOO- or HOCl for 30 min. Cell viability was assayed using MTT and measurement of the solubilized formazan dye at Abs 595 nm. Experiments were conducted as described in Materials and methods and data are expressed as mean±SD (n = 6). ^bP<0.001 vs extracts to ONOO- or HOCl treatment alone.