EVALUATION OF ANTIALLERGIC EFFECTS OF EXT RACTS FROM 10 KINDS OF VEGETABLES USING 3 IN-VITRO ASSAY SYSTEMS

In vitro antiallergic activity of the 70% ethanol fraction (Scheme 1) from ten kinds of vegetables was investigated using three types of ass ay systems, which are based on inhibition of histamine release from ra t peritoneal mast cells and rat basophilic leukemia cells (RBL-2H3), a nd inhibition of hyaluronidase activity. The fraction from cabbage sho wed a strong antiallergic effect in all of the in vitro assays, while the fractions from tomato, red cabbage and watercress showed strong an tiallergic effects in two of the in vitro assays. These results sugges ted that the fractions from four vegetables exhibit antiallergic activ ity by acting on multiple points in a series of immediate-type allergi c reactions.