Effect of green bean (vigra radiata wilczek) on lipid peroxidation in vitro and in vivo

ABSTRACT

Background: Lipid peroxidation is considered that is one of the causes of pathological processes. Green bean is not only a food of high economic value but also a good medicine. Objective: To investigate the effects of green bean on (1) the lipid peroxidation in mitochondria of rat liver cell, (2) the index in blood of rabbits exposed to radiation the activities of antioxidant enzymes (SOD, GPx), concentrations of MDA and TAS. Subjects and methods: In vitro experimental model was used to estimate the effects of green bean on lipid peroxidation in mitochondria of rat liver and in vivo experimental model was used to investigate the effects of green bean on the activities of free radicals in blood of rabbits exposed to radiation. Results and Conclusions: (1) Total green bean decreased the lipid peroxidation in mitochondria of rat liver cell without dependence onagents induced lipid peroxidation such as Fe3+.ADP/NADPH or Cumene hydroperoxid, (2) Green bean concurrently inhibited the decreased activities of SOD, GPx, TAS and the increased concentration of MDA in blood of rabbits radiated with 5 Gy dose. \r\n', u'\r\n', u'\r\n', u'