Chinese Cabbage 잎과 뿌리가 메탄올층의 Bromobenzene 간손상에 대한 보호효과

• Published in: 동의생리병리학회지 Vol. 17; no. 5; pp. 1177 - 1181
• Main Authors: 이효정(Hyo Jung Lee), 김관현(Kwan Hyun Kim), 이은옥(Eun Ok Lee), 최종원(Jong Won Choi), 강경선(Kyung Sun Kang), 윤병수(Byong Su Yoon), 김성훈(Sung Hoon Kim)
• Format: Journal Article
• Language: Korean
• Published: 한의병리학회 2003
• Subjects: 한의학; antioxidant; liver injury; bromobenzene; Chinese Cabbage
• ISSN: 1738-7698; 2288-2529; 2283-2529

Chinese cabbage is a vegetable of Cruciferous family. It was usually consumed as Kimchi. It was known to have amount of vitamin c. Recently the trend for the development of functional food combined with oriental herbs. For this aim the study was performed to evaluate the hepatoprotective effect via antioxidant activity of leaf and root of Sanchon Chinese cabbage(Brassica campetris L.) comparatively. The methanol extracts of Chinese cabbage were tested for investigating the effects on the formation of lipid peroxide and the activities of free radical generating enzyme in vitro in bromobenzene-treated rats. The methanol extracts of chinese cabbage reduced bromobenzene-induced hepatic lipid peroxidation and inhibited the activity of xanthine oxidase. The methanol extracts of chinese cabbage did not activate amionopyrine N-demethylase, aniline hydroxylase and glutathione S-transferase. Epoxide hydrolase activity was decreased by bromobenzene, which was restored by pretreatment of the methanol extracts of chinese cabbage. The results suggest that the methanol extracts of Chinese cabbage is reduced by enhancing the activity of epoxide hydrolase.