Beneficial properties of black radish root (Raphanus sativus L. Var. niger) squeezed juice in hyperlipidemic rats: Biochemical and chemiluminescence measurements

I. Kocsis; A. Lugasi; K. Hagymási; Á. Kéry; J. Fehér; É. Szõke; A. Blázovics

doi:10.1556/066.2002.31.2.8

Acta Alimentaria

Volume/Issue:: Volume 31: Issue 2

Beneficial properties of black radish root (Raphanus sativus L. Var. niger) squeezed juice in hyperlipidemic rats: Biochemical and chemiluminescence measurements

Authors:

I. Kocsis

I. Kocsis 2nd Department of Medicine, Semmelweis University Medical School, H-1088 Budapest, Szentkirályi u. 46. Hungary

Search for other papers by I. Kocsis in
Current site
Google Scholar
PubMed

A. Lugasi

A. Lugasi “Fodor József” National Center of Public Health, H-1097 Budapest, Gyáli út 3/a. Hungary

Search for other papers by A. Lugasi in
Current site
Google Scholar
PubMed

K. Hagymási

K. Hagymási 2nd Department of Medicine, Semmelweis University Medical School, H-1088 Budapest, Szentkirályi u. 46. Hungary

Search for other papers by K. Hagymási in
Current site
Google Scholar
PubMed

Á. Kéry

Á. Kéry Institute of Pharmacognosy, Semmelweis University Medical School, H-1085 Budapest, Üllõi út 26. Hungary

Search for other papers by Á. Kéry in
Current site
Google Scholar
PubMed

J. Fehér

J. Fehér
Search for other papers by J. Fehér in
Current site
Google Scholar
PubMed

É. Szõke

É. Szõke Institute of Pharmacognosy, Semmelweis University Medical School, H-1085 Budapest, Üllõi út 26. Hungary

Search for other papers by É. Szõke in
Current site
Google Scholar
PubMed

, and

A. Blázovics

A. Blázovics 2nd Department of Medicine, Semmelweis University Medical School, H-1088 Budapest, Szentkirályi u. 46. Hungary

Search for other papers by A. Blázovics in
Current site
Google Scholar
PubMed

View More View Less

Pages:: 185–190

Online Publication Date:: Jun 2002

Publication Date:: 01 Jun 2002

Article Category:: Journal Article

DOI:: https://doi.org/10.1556/066.2002.31.2.8

Keywords:: natural antioxidants; black radish; chemiluminometry

Restricted access

Purchase article

USD $30.00

1 year subscription (Individual Only)

USD $878.00

USD $30.00

Click here to view the full Terms and Conditions

USD $878.00

Click here to view the full Terms and Conditions

In in vitro studies it was detected that the juice from the choleretic black radish root had hydrogen donating and d-field element-chelating abilities. The juice exhibited strong reducing power property and radical scavenging effect in H₂O₂/∙OH luminol system.

With the help of short term animal experiment we examined the in vivo effect of Raphanus sativus root juice on hyperlipidemia in rats.

A chemiluminescent study was applied to determine the total scavenger activity (TSC) of erythrocytes and plasma of untreated and treated animals. We also determined the different liver enzyme activities: alanine aminotransferase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (ALP) and metabolite concentrations (cholesterol, triacylglycerols, total bilirubin, glucose) by spectrophotometry in the sera.

In our study, using experimental hyperlipidemic condition, it has been detected that black radish root juice could moderate the injurious effect of lipid rich diet in rats in vivo.

Save
Cite
Email this content

Share Link

Copy this link, or click below to email it to a friend
Email this content
or copy the link directly:

https://akjournals.com/abstract/journals/066/31/2/article-p185.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

Collapse
Expand

Acta Alimentaria

Print ISSN:: 0139-3006

Online ISSN:: 1588-2535

Editorial Board

László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
Diána Bánáti, University of Szeged, Szeged, Hungary
József Baranyi, Institute of Food Research, Norwich, UK
Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
György Biró, Budapest, Hungary
Anna Blázovics, Semmelweis University, Budapest, Hungary
Francesco Capozzi, University of Bologna, Bologna, Italy
Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
Zsuzsanna Cserhalmi, Budapest, Hungary
Marco Dalla Rosa, University of Bologna, Bologna, Italy
István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
Mária Dobozi King, Texas A&M University, Texas, USA
Muying Du, Southwest University in Chongqing, Chongqing, China
Sedef Nehir El, Ege University, Izmir, Turkey
Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
Éva Gelencsér, Budapest, Hungary
Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
Jovica Hardi, University of Osijek, Osijek, Croatia
Hongju He, Henan Institute of Science and Technology, Xinxiang, China
Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
Hamit Köksel, Hacettepe University, Ankara, Turkey
Katia Liburdi, Tuscia University, Viterbo, Italy
Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
Marena Manley, Stellenbosch University, Stellenbosch, South Africa
Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
Perry Ng, Michigan State University, Michigan, USA
Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Laura Nyström, ETH Zürich, Switzerland
Lola Perez, University of Cordoba, Cordoba, Spain
Vieno Piironen, University of Helsinki, Finland
Alessandra Pino, University of Catania, Catania, Italy
Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
Katharina Scherf, Technical University, Munich, Germany
Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
Mária Szeitzné Szabó, Budapest, Hungary
Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

Biological Abstracts
BIOSIS Previews
CAB Abstracts
CABELLS Journalytics
Chemical Abstracts
Current Contents: Agriculture, Biology and Environmental Sciences
Elsevier Science Navigator
Essential Science Indicators
Global Health
Index Veterinarius
Science Citation Index
Science Citation Index Expanded (SciSearch)
SCOPUS
The ISI Alerting Services

2023
Web of Science
Journal Impact Factor	0,8
Rank by Impact Factor	Q4 (Food Science & Technology)
Journal Citation Indicator	0.19
Scopus
CiteScore	1.8
CiteScore rank	Q3 (Food Science)
SNIP	0.323
Scimago
SJR index	0.235
SJR Q rank	Q3

Acta Alimentaria
Publication Model	Hybrid
Submission Fee	none
Article Processing Charge	450 EUR/article (only for OA publications)
Printed Color Illustrations	40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency	World Bank Lower-middle-income economies: 50% World Bank Low-income economies: 100%
Further Discounts	Editorial Board / Advisory Board members: 50% Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2025	Online subsscription: 880 EUR / 968 USD Print + online subscription: 1016 EUR / 1116 USD
Subscription Information	Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title	Individual articles are sold on the displayed price.

Acta Alimentaria
Language	English
Size	B5
Year of Foundation	1972
Volumes per Year	1
Issues per Year	4
Founder	Magyar Tudományos Akadémia
Founder's Address	H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher	Akadémiai Kiadó
Publisher's Address	H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible Publisher	Chief Executive Officer, Akadémiai Kiadó
ISSN	0139-3006 (Print)
ISSN	1588-2535 (Online)