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Background & Aim: Antioxidants are compounds that protect the body against damage caused by oxidative stress. This study evaluated the antioxiadant properties of vegetables consumed in Yasouj, Iran. Methods: In this experimental study conducted at Yasouj University of Medical Sciences in 2010, the samples (parsley, coriander, spinach, tomato, and eggplant) were collected from the village of Imam Zadeh Jafar and Yasouj. Their methanol extracts were prepared, then total phenol and flavonoids were assessed by Folin-Ciocalteu and Zyshen methods respectively. The antioxidant activities of the plants were estimated by using Diphenylpicrylhydrazyl (DPPH), Trolox equivalent antioxidant capacity (TEAC), Ferric-reducing antioxidant power (FRAP), phosphomolybdat, and nitric oxide. The collected data were analyzed by the SPSS software (version 17) using one-way ANOVA. Results: parsley and eggplant had the highest and lowest amount of total phenol respectively, while spinach and eggplant had the most and the least amount of flavonoids respectively. Antioxidant activity of coriander and tomato were maximum and minimum by diphenylpicrylhydrazyl method respectively. In both FRAP and TEAC methods, spinach and tomato had the highest and lowest antioxidant activity respectively. By the nitric oxide assay, coriander had the highest and spinach had the lowest amount, while spinach had the highest antioxidant activity according to Phosphomolybdat method. Conclusion: This study showed that spinach and coriander had the highest antioxidant activity.

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Abstract Background & aim: Green pepper and parsley have high antioxidant properties due to flavonoids and polyphenolic compounds. The aim of this study was to investigate the hepatoprotective effects of hydroalcoholic extract of green pepper and parsley on the toxicity induced by carbon tetrachloride in rats. Methods: In the present experimental study, 48 male Wistar rats were divided into six groups of eight. The first group (negative control) received olive oil, the second group receiving tetrachloride carbon and olive oil in equal proportions. The third and fourth groups (treatment groups) were treated with the tetrachloride carbon and olive oil equally and then exposed to extract of parsley and green pepper to the amount of 200 mg/kg separately. The fifth and six groups were treated with tetrachloride carbon and olive oil equally, and then separately exposed to 400 mg/kg of parsley and green pepper extract. The amount of total phenol and flavonoid samples and antioxidant activities were assessed by different methods. The collected data were analyzed by One-way ANOVA tests followed by Tukey test. Results: Intraperitoneal injection of 202, 191 and 183 In.U/L of carbon tetrachloride to positive control increased the activity of alkaline phosphatase, aspartate aminotransferase and alanine aminotransferase, respectively. The injection of carbon tetrachloride increased total bilirubin at the rate of4.8 mg/dl and also decreased protein and albumin at rate of 5.1 and 2.6 g/dl.Mqdartvtal respectively 1/5 and 6/2 g, was dL ( p <0.001). In the groups treated with the extract the activity of alkaline phosphatase, aspartate aminotransferase and alanine aminotransferase in the third to sixth groups were 121, 115 and 109, 130, 121 and 121, 112 109 and 98, 118, 114, and 119 respectively. The values of bilirubin, total protein and albumin, in the III group were: 3/8, 5/5 and 2/8, Group IV: 3/9, 5/3and 2/7, the V: 3/6, 5/8 and 3/1, the VI: 3/8, 5/6 and 3, respectively. Finaly, the amount of total bilirubin, total protein and albumin of groups’ three to sixth were obtained 3.8, 0, and 2.8, 3.9, 0.2 and 2.7, 3.6, 0.8 and 2.6, 3.8, 0.6, and3 respectively. Conclusions: Administration of green pepper and parsley extract at doses of 200 mg and 400 mg/kg could have a protective effect against liver damage induced by carbon tetrachloride. Keywords: green pepper and parsley, alkaline phosphatase, aspartate transaminase, alanine transaminase and protein.