Nageen Sharma
Craniosacral therapy
Federal Hostels , Faisalabad, Punjab, Pakistan, 38000
Years of experience 3

Total years in practice: 3

Published Date
July 31, 2010
Abstract Authors
Sung-Eun Im, Hyungeun Yoon, Tae-Gyu Nam, Ho Jin Heo, Chang Yong Lee, Dae-Ok Kim
Abstract Source
J Med Food. 2010 Aug ;13(4):779-84. PMID: 20553182
Abstract Affiliation
Sung-Eun Im
Study Type
Therapeutic Substances
Functional Medicine, Holistic Medicine, Naturopathic Medicine, Nutrition, Integrative Medicine, Diet Therapy
Abstract Content
In recent decades, romaine lettuce has been one of the fastest growing vegetables with respect to its consumption and production. An understanding is needed of the effect of major phenolic phytochemicals from romaine lettuce on biological protection for neuron-like PC-12 cells. Phenolics in fresh romaine lettuce were extracted, and then its total phenolics and total antioxidant capacity were measured spectrophotometrically. Neuroprotective effects of phenolic extract of romaine lettuce and its pure caffeic acid derivatives (caffeic, chicoric, chlorogenic, and isochlorogenic acids) in PC-12 cells were evaluated using two different in vitro
lactate dehydrogenase release and 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide reduction assays. Total phenolics and total antioxidant capacity of 100 g of fresh romaine lettuce averaged 22.7 mg of gallic acid equivalents and 31.0 mg of vitamin C equivalents, respectively. The phenolic extract of romaine lettuce protected PC-12 cells against oxidative stress caused by H(2)O(2) in a dose-dependent manner. Isochlorogenic acid, one of the phenolics in romaine lettuce, showed stronger neuroprotection than the other three caffeic acid derivatives also found in the lettuce. Although romaine lettuce had lower levels of phenolics and antioxidant capacity compared to other common vegetables, its contribution to total antioxidant capacity and antineurodegenerative effect in human diets would be higher because of higher amounts of its daily per capita consumption compared to other common vegetables.
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