Heat-Treated Solar Sea Salt Has Antioxidant Activity In Vitro and Produces Less Oxidative Stress in Rats Compared with Untreated Solar Sea Salt

Abstract

We have investigated the in vitro and in vivo antioxidative activity of solar sea salts(SS) roasted with (BS) or without (RS) bamboo, which are widely consumed as dietary salts in Korea. BS exhibited antioxidative activity in the in vitro assays of various radical-scavenging activities and DNA oxidation. RS also scavenged superoxide radicals and inhibited DNA oxidation. However, SS did not exhibit antioxidative activity in vitro. Sprague-Dawley rats were orally administered various salts (1.8 g NaCl equivalent/kg) daily for 7 weeks. The rats fed RS and BS exhibited significantly lower levels of lipid peroxidation and a higher total thiol content than the SS group (P < 0.05). The RS and BS groups exhibited a lower protein carbonyl content and expression level of nuclear factor-kappaB (NF-κB) p65 than the SS group. These results indicate that roasted solar sea salts (RS and BS) generate less oxidative stress than SS. Practical Applications Heat-treated solar sea salt (SS) is a traditional Korean processed salt used as a dietary salt. SS roasted with (BS) or without (RS) bamboo exhibited antioxidative activity in vitro and generated less oxidative stress than SS in rats. BS exhibited the highest antioxidative effect in vitro and in vivo. These results suggest that roasted SSs could be consumed as an alternative dietary salt and could be important in the food and pharmaceutical industries.