This study examined the bioactive compound content and the antioxidant activities of bitter melon (Momordica charantia Linn.) leaves. The content of vitamin C, beta-carotene, and total carotenoids was 69.77, 45.68, and 65.08 mg/100 g, respectively. To investigate the antioxidant capacity, bitter melon leaves were extracted using various concentrations of ethanol (60, 80, or 100%). Highest content of total polyphenols (18.07 mg gallic acid equivalent/g) and flavonoids (4.53 mg cathechin equivalent/g) was found in the 100% ethanolic extract of the leaves (E100). Also, the E100 extract showed the highest levels of 2,2'azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and α-α-diphenyl-β-picrylhydrazyl (DPPH) free radical scavenging activities. Reducing power was also the highest (39.21 mg Trolox equivalent/g) in E100 extract. The E100 extract effectively inhibited lipid peroxidation by 91.45% compared to the control group. Also, the E100 extract showed a cytoprotective effect against oxidative stress in HepG2 cells and decreased the generation of intracellular reactive oxygen species. These results suggest that bitter melon leaves could be regarded as a potential source of natural antioxidants.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 재료 및 시약
    2. 여주잎 ethanol 추출물 제조
    3. Vitamin C 분석
    4. Carotenoid 및 beta-carotene 분석
    5. 총 폴리페놀 및 플라보노이드 측정
    6. 라디컬 소거능 측정
    7. 환원력 측정
    8. 지질 과산화 저해능 측정
    9. 시료 독성 및 간세포 보호능 측정
    10. 세포 내 활성산소종 측정
    11. 통계분석
III. 결과 및 고찰
    1. 여주잎의 기능성 성분 분석
    2. 라디컬 소거능 및 지질 과산화 억제능 측정
    3. 산화적 스트레스에 대한 간세포 보호 작용
IV. 요약 및 결론
감사의 글
Conflict of Interest
References

• 전아영(경성대학교 식품생명공학과) | Ahyeong Jeon (Department of Food Science and Biotechnology, Kyungsung University)
• 천원영(경성대학교 식품생명공학과) | Wonyoung Cheon (Department of Food Science and Biotechnology, Kyungsung University)
• 윤지민(경성대학교 식품생명공학과) | Jimin Yoon (Department of Food Science and Biotechnology, Kyungsung University)
• 김대중(국립농산물품질관리원 시험연구소) | Dae-Jung Kim (Experiment research institute, National Agricultural Products Quality Management Service)
• 김영화(경성대학교 식품응용공학부) | Younghwa Kim (School of Food Biotechnology and Nutrition, Kyungsung University) Corresponding author