Abstract：
:Health-promoting effects of vegetable juice (VJ) and fermented vegetable juice (FVJ) were determined. Both juices displayed antioxidant activity against DPPH radical, and ORAC values obtained for both juices were not statistically different. The α-glucosidase inhibitory activities of the VJ and FVJ were not different. However, α-amylase inhibitory effect of the VJ (IC50: 41μM) was higher than that of FVJ (IC50: 149μM) (p<0.05). In vitro bile acid-binding capacity of FVJ was about 4.30times higher than that of VJ (p<0.05). Although in vitro ACE inhibitory activity of VJ was below 50%, FVJ displayed ACE inhibition (80.2%) with an IC50 value of 50μgprotein/ml. Even though ACE inhibitory activities of digested and undigested FVJ were similar, there was a 42-fold decrease in the IC50 value of FVJ after small intestinal digestion (p<0.05). FVJ, diluted by one half, displayed hemagglutinating activity whilst VJ did not display any hemagglutinating activity.
journal_name
Food Chemjournal_title
Food chemistryauthors
Simsek S,El SN,Kancabas Kilinc A,Karakaya Sdoi
10.1016/j.foodchem.2014.01.095subject
Has Abstractpub_date
2014-08-01 00:00:00pages
289-95eissn
0308-8146issn
1873-7072pii
S0308-8146(14)00127-7journal_volume
156pub_type
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