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对连续给予新鲜芥蓝菜、胡萝卜、灯笼椒３种菜汁２５天的小鼠用ＣＣｌ＿４急性染毒建立自由基过氧化损伤模型进行观察。结果表明，与蒸馏水组比较，各蔬菜组损伤后血ＳＯＤ降低明显减轻。肝匀浆ＬＰＯ和血清ＳＧＰＴ增高显著低于对照，肝组织病理改变明显减轻，胡萝卜和灯笼椒组更为明显。提示蔬菜提供的营养成分增强体内清除自由基和抗脂质过氧化是其保健作用的主要机制。
The mice exposed to three kinds of juice of fresh kale, carrot and bell pepper continuously for 25 days were treated with CCl 4 acute exposure to establish a model of free radical peroxidation injury. The results showed that compared with the distilled water group, the decrease of blood SOD in each vegetable group was significantly reduced. Liver homogenate LPO and serum SGPT increased significantly lower than the control, pathological changes significantly reduced liver tissue, carrots and pepper groups more obvious. Suggesting that the nutrients provided by vegetables to enhance the body to eliminate free radicals and anti-lipid peroxidation is the main mechanism of its health effects.