Właściwości przeciwutleniające wybranych warzyw z upraw ekologicznych i konwencjonalnych w redukcji stresu oksydacyjnego

• Autorzy: Aneta Prędka , Anna Gronowska-Senger

Warianty tytułu

Antioxidant Properties of Selected Vegetables From Organic and Conventional System of Cultivation in Reducing Oxidative Stress

• Języki publikacji: PL

Abstrakty

W doświadczeniu badano właściwości przeciwutleniające wybranych warzyw z upraw ekologicznych i konwencjonalnych w redukcji stresu oksydacyjnego. W celu wywołania stresu oksydacyjnego szczury rasy Wistar biegały 30 minut na bieżni o szybkości przesuwu 20 m/min. Zwierzęta karmiono czterema dietami zawierającymi osobno zliofilizowane warzywa (kapustę, ziemniaki gotowane, marchew surową i gotowaną) konwencjonalne i ekologiczne. Po zakończonym doświadczeniu oznaczono potencjał przeciwutleniający w osoczu oraz zawartość nadtlenków lipidowych i białka w wątrobie. Potencjał przeciwutleniający badanych warzyw był niezależny od sposobu ich uprawy, a jedynie od ich rodzaju, będąc najwyższy dla kapusty. Nie stwierdzono istotnego wpływu sposobu uprawy warzyw na redukcję stresu oksydacyjnego. (abstrakt oryginalny)

EN

Antioxidant properties of selected vegetables from organic and conventional methods of cultivation in reducing oxidative stress were determined in the present study. Oxidative stress was induced in experimental rats by training them for 30 minutes on a treadmill moving at the speed of 20 m/min. Rats were fed four different diets containing separately lyophilized vegetables (cabbage, cooked potatoes, raw and cooked carrots) from organic and conventional systems of cultivation. At the end of the experimental period, plasma antioxidant capacity as well as lipid peroxide and protein content of the liver were determined. Antioxidant properties of selected vegetables were independent on the method of cultivation, but were the function of the type of vegetables, with cabbage characterized by the highest antioxidant activity. No significant effect on oxidative stress reduction was seen. (original abstract)

Słowa kluczowe

PL

Żywność; Jakość produktów żywnościowych; Właściwości zdrowotne produktu; Aktywność przeciwutleniająca; Produkty ekologiczne; Badanie żywności; Warzywa

EN

Food; Quality of food products; Health properties of the product; Antioxidant activity; Ecological product; Food research; Vegetables

• Czasopismo: Żywność: nauka - technologia - jakość
• Rocznik: 16 (2009)
• Numer: nr 4 (65)
• Strony: 9--18

Twórcy

autor

Aneta Prędka

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie

autor

Anna Gronowska-Senger

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie

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