ANTIOXIDATIVE PROPERTIES OF SOME VEGETABLE PRODUCTS TRADITIONAL FOR DIETS IN CENTRAL EUROPE - SHORT REPORT.
 
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Pol. J. Food Nutr. Sci. 2002;52(4):67–70
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ABSTRACT
The results of epidemiological studies published in the 70s suggested that diets of certain Central European states might contain unique chemopreventive components. We investigated the antioxidative properties of traditional foods such as sauerkraut or beet roots, typical for diets in Central Europe and less common in other parts of the world. Some of the foods tested displayed free radical scavenging activity comparable to green tea used as a positive control. Particularly effective in this regard were beet root concentrate, sauerkraut juice and fermented cucumbers. Additionally, comet assay showed that sauerkraut juice protected cultured HL-60 cells against oxidative DNA damage in a dose dependent manner.
ISSN:1230-0322