Comparative study of young shoots and the mature red headed cabbage as antioxidant food resources with antiproliferative effect on prostate cancer cells

Drozdowska, Mariola; Leszczyńska, Teresa; Koronowicz, Aneta; Piasna-Słupecka, Ewelina; Dziadek, Kinga

doi:10.1039/d0ra07861a

Cited by 25 publications

(29 citation statements)

References 68 publications

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“…It was, therefore, essential to determine their levels in this research. Past studies have reported on changes of the TPC content when seeds were germinated [19][20][21]. Previous studies have indicated that germination can gradually lead to TPC accumulation in germinated edible seeds by stimulating enzymes such as phenylalanine ammonia lyase (PAL), which plays key roles in the de novo pathways [10,19,22].…”

Section: Discussionmentioning

confidence: 99%

“…Flavonoids are the major types of phenolic compounds, which are useful in protecting against diabetes in humans, in addition to playing various key roles, such as protecting the plant against environmental stress [22]. Earlier, it was reported that germination improved TFC levels in broccoli [20] and red cabbage [21]. In contrast to these reports, our study revealed that germination significantly decreased the levels of TFC in red cabbage from 215.7 ± 0.16 to 209.9 ± 0.03 mg CE/100 g. Similarly, TFC levels in broccoli seeds significantly decreased upon germination from 216.9 ± 0.38 mg CE/100 g in raw seeds to 206.9 ± 0.02 mg CE/100 g in sprouts.…”

Section: Discussionmentioning

confidence: 99%

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UHPLC-ESI-QTOF-MS/MS Metabolite Profiling of the Antioxidant and Antidiabetic Activities of Red Cabbage and Broccoli Seeds and Sprouts

et al. 2021

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The antioxidant and antidiabetic properties and metabolite profiling of ethanol extracts of red cabbage (RC) and broccoli (BR) seeds and sprouts were investigated in this study. The total phenolic, flavonoid, and saponin contents were in the ranges of 385.4–480.4 mg FAE/100 g, 206.9–215.6 mg CE/100 g, and 17.8–27.0 mg soysaponin BE/100 g, respectively. BR seed had the highest total phenolic (480.4 mg FAE/100 g) and flavonoid (216.9 mg CE/100 g) contents, whereas BR sprout had the highest saponin content (27.0 soysaponin BE/100g). RC sprout demonstrated the highest antioxidant capacity, with DPPH and ABTS radical scavenging activity levels of 71.5% and 88.5%, respectively. Furthermore, BR and RC sprouts showed the most potent inhibition against α-glucosidase (91.32% and 93.11%, respectively) and pancreatic lipase (60.19% and 61.66%, respectively). BR seed (60.37%) demonstrated the lowest AGE inhibition. A total of 24 metabolites, predominantly amino acids and phenolic compounds, were characterized using UHPLC-QTOF-MS/MS. Germination not only improved the levels of metabolites but also resulted in the synthesis of new compounds. Therefore, these findings show that germination effectively enhanced the functional properties and metabolite profiles of broccoli and red cabbage seeds, making their sprouts more applicable as functional ingredients.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

UHPLC-ESI-QTOF-MS/MS Metabolite Profiling of the Antioxidant and Antidiabetic Activities of Red Cabbage and Broccoli Seeds and Sprouts

et al. 2021

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“…Baenas et al [ 26 ], who studied 4-day-old red cabbage sprouts, demonstrated a similar radical scavenging activity in DPPH and FRAP assays. Seven-day-old red cabbage sprouts showed a high antioxidant activity in FRAP and DPPH assay, but the results were lower in comparison to Drozdowska et al [ 42 ] data [ 43 ].…”

Section: Discussionmentioning

confidence: 64%

“…In a study by Drozdowska et al [ 42 ], the antioxidant activity of plant samples was determined using three methods: with ABTS˙ + , DPPH and FRAP reagents. The applied methods were adequate for the examined material—young shoots of red headed cabbage showed a higher radical scavenging activity in comparison to white headed headed cabbage.…”

Section: Discussionmentioning

confidence: 99%

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Young Shoots of White and Red Headed Cabbages Like Novel Sources of Glucosinolates as Well as Antioxidative Substances

Kapusta‐Duch

Kusznierewicz

2021

Antioxidants

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Most literature data indicate that the diet rich in plant products reduces the risk of developing chronic non-communicable diseases and cancer. Brassica vegetables are almost exclusively synthesizing glucosinolates. Glucosinolates are higher in sprouts than in mature plants, being related to the activity of the specific myrosinase involved in the degradation of glucosinolates during developmental stages. This study compares the content of total glucosinolates with their profile and, rare in the literature, also with products of their degradation. Average amounts of total glucosinolates in young shoots of white and red headed cabbage were 26.23 µmol/g d.m. and 27.93 µmol/g d.m., respectively. In addition, antioxidative properties of 21-day-old shoots of white and red headed cabbage were assessed. The area of negative peaks after post-column derivatization with the ABTS reagent, indicating antioxidant activity of young red cabbage shoots, was 20185, compared to the value determined for young white cabbage shoots (3929). The results clearly indicate that, regardless of the vegetable species, young shoots of white and red headed cabbage can be an important source of bioactive substances in the diet, thus being an important element of cancer chemoprevention.

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Impact of Different Plant Constituents on the Thermal Stability of Glucosinolates.

Renz,

Rohn,

Hanschen

2024

Lebensmittelchemie

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Brassica vegetables are frequently consumed foods of nutritional interest, because they are rich in glucosinolates (GLSs). Among GLS breakdown products, especially isothiocyanates are known for their health-bene昀椀cial effects, while nitriles are less bene昀椀cial. To increase the understanding of the plant matrix's in昀氀uence on GLS degradation, differently concentrated vegetable broths were prepared from selected Brassica vegetables (kohlrabi and red cabbage) and subsequently boiled. Altogether, heat stability and conversion of GLSs to the corresponding nitriles were both strongly in昀氀uenced by vegetable type and plant matrix concentration in the broths. After boiling kohlrabi broths for 120 min, recovery of 4-(methylthio)butyl-GLS as nitrile was 55.5 % in 1 g/mL broth and 8.4 % in 0.25 g/mL broth. In follow-up experiments, a pronounced in昀氀uence of the matrix's redox status was identi昀椀ed, with H 2 S being an important factor. A better understanding of these processes will help to preserve health-promoting effects of GLSs in Brassica vegetables in the future.

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Comparative study of young shoots and the mature red headed cabbage as antioxidant food resources with antiproliferative effect on prostate cancer cells

Abstract: Young shoots of red cabbage could be a good source of phytochemicals with potential anticancer activity.

Cited by 25 publications

References 68 publications

UHPLC-ESI-QTOF-MS/MS Metabolite Profiling of the Antioxidant and Antidiabetic Activities of Red Cabbage and Broccoli Seeds and Sprouts

UHPLC-ESI-QTOF-MS/MS Metabolite Profiling of the Antioxidant and Antidiabetic Activities of Red Cabbage and Broccoli Seeds and Sprouts

Young Shoots of White and Red Headed Cabbages Like Novel Sources of Glucosinolates as Well as Antioxidative Substances

Impact of Different Plant Constituents on the Thermal Stability of Glucosinolates.

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