Protective effects of Asian green vegetables against oxidant induced cytotoxicity

doi:10.3748/wjg.v11.i48.7607

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Dec 28, 2005 (publication date) through May 17, 2024

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World Journal of Gastroenterology

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1007-9327

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Baishideng Publishing Group Inc, 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA

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World J Gastroenterol. Dec 28, 2005; 11(48): 7607-7614
Published online Dec 28, 2005. doi: 10.3748/wjg.v11.i48.7607

Table 2 Pre-treatment with green leaf vegetables increases intracellular glutathione levels in HCT116 cells. ^bP<0.01 comparing treated to control cells (mean±SD).

Vegetable	Total GSH (nmol^-1/mg^-1protein)
Ctrl	15.2±0.4
Watercress “Rorripa”	33.2±2.7^b
Broccoli	28.7±0.5^b
Choi Sum	25.1±1.9^b
Pheuy leng	25.2±2.2^b

Citation: Rose P, Ong CN, Whiteman M. Protective effects of Asian green vegetables against oxidant induced cytotoxicity. World J Gastroenterol 2005; 11(48): 7607-7614
URL: https://www.wjgnet.com/1007-9327/full/v11/i48/7607.htm
DOI: https://dx.doi.org/10.3748/wjg.v11.i48.7607