Evaluation of antioxidant and hepatoprotective effects of white cabbage essential oil

Abstract

Context: There have been no reports of the extraction of essential oil (EO) from white cabbage [Brassica oleracea L. var. capitata (L.) Alef. f. alba DC. (Brassicaceae)] (Bocfal) or its chemical composition, antioxidant activity, or hepatoprotective effects.Objective: To extract Bocfal EO, to identify and quantify its chemical components, to assess their antioxidant capacity, and to evaluate the hepatoprotective properties of Bocfal EO.Materials and methods: Bocfal EO was obtained using hydrodistillation (200 mm Hg/58 °C). The chemical composition was analyzed using GC-MS and was quantified using GC-FID. The antioxidant activity of Bocfal EO and its main constituents was evaluated using TBARS in rat brain homogenates. A Bocfal EO hepatoprotective effect (192 mg/kg) on acute carbon tetrachloride (CT)-induced liver damage was determined in rats using biochemical markers and histological analysis. Diallyl disulphide (DADS) (1 mmol/kg) was used as a control for comparison.Results: Bocfal EO contained organic polysulphides (OPSs), such as dimethyl trisulphide (DMTS) 65.43 ± 4.92% and dimethyl disulphide (DMDS) 19.29 ± 2.16% as major constituents. Bocfal EO and DMTS were found to be potent TBARS inhibitors with IC50 values of 0.51 and 3 mg/L, respectively. Bocfal EO demonstrated better hepatoprotective properties than did DADS (p < 0.05), although both slightly affected the hepatic parenchyma per se, as observed using histopathology.Discussion and conclusion: The antioxidant properties of Bocfal EO and DMTS may be the mechanism of hepatoprotective action; the parenchymal disturbances by Bocfal EO or DADS alone may be related to the high doses used.

Dietary chia seeds (Salvia hispanica) improve acute dyslipidemia and steatohepatitis in rats

“…It is also known that false‐pathological elevations of AP and TB may occur during hemolysis, transitory drug‐induced cholestasis, and hyperlipidemia caused by high‐fat diets (Kuntz & Kuntz, ), such as the lipids and other components from DC may cause. Furthermore, DC did not increase ALT nor lowered glycogen, which are indicators of hepatocellular damage that are often altered along with GGTP (Kuntz & Kuntz, ); indeed, DC altered markers of liver damage similarly to rats fed cruciferous vegetables or garlic, as their constituents result aggressive xenobiotics for experimental animals, and observed by histopathological analysis, because some inflammation was present in DC group (Morales‐López et al, ).…”

“…Dietary chia was mostly antioxidant due to the well‐known antioxidant properties of PUFAs (González‐Périz et al, ; Najafi et al, ; Rincón‐Cervera et al, ). However, DC alone promoted liver oxidative stress, probably because the metabolism of high amounts of antioxidant polyphenols and PUFAs may generate reactive agents, as observed for prooxidant very long chain fatty acids (Baarine et al, ), or because they are very reactive by themselves in the absence of free radicals to react with (Morales‐López et al, ). Chia also contains other antioxidant compounds such as phenolic compounds (caffeic and chlorogenic acids, and the lignan secoisolariciresinol diglucoside), as well as flavonoids (quercetin, kaempferol, and myricetin), all of which exert hepatoprotective and anti‐inflammatory effects by reducing LP and necrosis (Ayerza, ; Budryn et al, ; Fernández‐Martínez et al, ; Imran et al, ).…”

“…Liver samples were prepared as previously described for hematoxylin/eosin staining and histological examinations by light microscopy (Morales‐López et al, ).…”

“…Two groups (n = 8), one per diet, received a single p.o. dose of CCl 4 (TC, 2.5 ml/kg dissolved in mineral oil, 1:1 v/v, as the vehicle) to induce acute steatohepatitis (DeCicco, Rikans, Tutor, & Hornbrook, 1998;Fernández-Martínez, Bobadilla, Morales-Ríos, Muriel, & Pérez-Alvarez, 2007;Morales-López et al, 2017). The last two groups (n = 10), one per diet, were simultaneously treated with TI+TC as described to induce acute dyslipidemia along with NASH.…”

The Influence of Adding Turnip Roots (Brassica rapa var. rapa L.) Powder on The Antioxidant Activity and Acrylamide Content in some Fried Foods

“…These vegetables contain flavonoids, terpenes, sulphur-containing glucosinolates, anthocyanins, coumarins and other small compounds, which are useful plant metabolites (Harput et al, 2010). Also, Morales-Lopez et al (2017) mentioned that, there are high amounts of phenolic compounds in the turnip roots, one of the bioactive compounds that have positive effects on human health. These compounds show antioxidant activity by inhibiting the biological activation of carcinogens and by increasing the detoxification of reactive oxygen species (ROS).…”