Protective effects of Asian green vegetables against oxidant induced cytotoxicity

Table 1 Total phenolic content and inhibition of PR bleaching mediated by ONOO- and HOCl by green leaf vegetables used in this study.

Common name	Latin name	Total phenoliccontent (GAE mg/g Dwt)	% Inhibition of PR bleaching
Watercress“Rorripa”	Rorripa nasturtium aquaticum	133.6±15.1	75.6±3.2a 68.6±3.4
Broccoli	Brassica oleracea var. italica	61.03±13.1	85.7±10.36a 0.6±0.5
Choi Sum	B.chinensis var. parachinensis	163.7±2.11	104±6.6a 53.3±1.2
Pa Po	B. chinensis var. parachinensis	65.7±3.6	91.1±7.2a 50.1±1.6
Pheuy leng	Amaranthus tricolor	56.2±3.0	102±3.5a 50.7±0.2
SioPek	B. chinensis	111.0±11.9	76.9±7.8a 58.3±0.6

^aP<0.05 vs others.

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±2.7b
Broccoli	28.7±0.5b
Choi Sum	25.1±1.9b
Pheuy leng	25.2±2.2b