The Effects of Green Vegetable Juice (Angelica Keiskei) Supplementation on Plasma Lipids and Antioxidant Status in Smokers.
- Author:
Jung Shin KIM
1
;
Hye Young KIM
;
Yoo Kyoung PARK
;
Tae Seok KIM
;
Myung He KANG
Author Information
1. Department of Food and Nutrition, Hannam University, Daejeon, Korea.
- Publication Type:Original Article
- Keywords:
angelica keiskei;
green juice;
smokers;
antioxidant vitamins;
oxidized LDL
- MeSH:
alpha-Tocopherol;
Ascorbic Acid;
beta Carotene;
Cholesterol;
Diet;
gamma-Tocopherol;
Humans;
Lipid Peroxidation;
Liver;
Male;
Oxidative Stress;
Plasma*;
Risk Factors;
Triglycerides;
Vegetables*;
Vitamins
- From:The Korean Journal of Nutrition
2003;36(9):933-941
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
It has been suggested that green juice supplementation may have some health promoting benefits. We evaluated the effects of green juice (Angelica keiskei) consumption on parameters of lipid profiles and plasma antioxidant status in healthy male smokers. Fifty-four smokers were supplemented with 300 ml of green juice for 6 weeks while maintaining their normal diet. Blood samples were collected on week 0 and week 6 in order to evaluate plasma lipid profiles (total cholesterol, triglyceride, LDL-cholesterol, HDL-cholesterol) , plasma antioxidant vitamin levels (ascorbic acid, alpha-tocopherol, gamma-tocopherol, alpha-carotene, beta-carotene, cryptoxanthin and lycopene) , the degree of LDL oxidation and GOT, GPT levels for liver function. Plasma ascorbic acid level remained at the same level. However, alpha-tocopherol and gamma-tocopherol normalized by total cholesterol (p<0.05) and beta-carotene (p<0.001) level were all significantly increased after green juice supplementation. Plasma cholesterol was reduced for 12%, LDL-cholesterol was reduced for 9.3% after green juice consumption, while plasma triglyceride and HDL-cholesterol was not changed. Oxidized LDL assessed by conjugated diene (CD) , was decreased (p<0.0001) after green juice consumption. These results further support a role for green juice supplementation in the improvement of lipid status, prevention of lipid peroxidation, and thereby reducing risk factors of numerous diseases associated with elevated oxidative stress in smokers.
