Comparative Study on Antioxidant Activity of Vegetable Oils under in vitro and Cellular System

  •  Ah Lee    
  •  Myoung Lee    
  •  Sanghyun Lee    
  •  Eun Cho    


Overproduction of free radical and oxidative stress are involved in the progression of degenerative disease. Therefore, to attenuate oxidative stress induced by free radical, natural antioxidants including vegetable oils with w-3 or w-6 fatty acids have been much concern. This study was to investigate the inhibitory effect against free radical and protective activity from oxidative stress of different vegetable oils as potential sources of antioxidants and linolenic acid. Olive, corn, and Perilla oil have free radical scavenging activity and protective effect from superoxide anion (O2-), and peroxynitrite (ONOO-)-induced cellular damage. In addition, Perilla oil exert the relatively high antioxidant effect at low concentration. Based on these results, we further studied radical scavenging effect of linolenic acid, which highly contained in Perilla oil. Our results revealed that linolenic acid increased 1,1-diphenyl-2-picrylhydrazyl and hydroxyl radical scavenging activity in a dose-dependent manner. Furthermore, linolenic acid showed noticeable protective effect against oxidative stress in a dose-dependent manner under LLC-PK1 cells. Thus, Perilla oil and linolenic acid as a major fatty acid from Perilla oil suppressed free radical production and protected from oxidative stress in O2- and ONOO--induced LLC-PK1 cells. The present study clearly demonstrated that linolenic acid is responsible for the radical scavenging effect against oxidative stress. Therefore, this research suggests the protective role of olive, corn, Perilla oil, and linolenic acid against free radical production and oxidative stress-related degenerative diseases.

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