| abstract |
A composition containing green and yellow vegetables (broccoli, spinach, parsley, komatsuna (Brassica campestris), Japanese radish leaf, etc.) and light-colored vegetables (lettuce, cabbage, celery, etc.) having: (1) an effect of inhibiting the formation of lipid peroxides in blood; (2) an effect of lowering blood TBARS level or inhibiting an increase in the TBARS level; (3), an effect of increasing vitamin E content in blood; (4) an effect of potentiating antioxidative activity in blood; (5) an effect of elevating blood TRAP level; (6) an effect of lowering active oxygen level in blood or inhibiting an increase in the active oxygen level in blood; (7) an effect of preventing or treating diabetic complications, and so on. |