Red Cabbage (Brassica oleraceaL.) Mediates Redox-Sensitive Amelioration of Dyslipidemia and Hepatic Injury Induced by Exogenous Cholesterol Administration

Abstract

The widely used culinary vegetable, red cabbage (Brassica oleracea L. Var. capitata f. rubra), of the Brassicaceae family contains biologically potent anthocyanins and a myriad of antioxidants. Previous studies have shown that the pharmacological effects of red cabbage in vivo are redox-sensitive. The present study explored whether red cabbage modulates various histopathological and biochemical parameters in rats administered with a cholesterol-rich diet (CRD). To this end, prolonged administration of a lyophilized-aqueous extract of red cabbage (250 and 500 mg/kg body weight) significantly blunted the imbalances in lipids, liver enzymes and renal osmolytes induced by the CRD. The effects of red cabbage were compared to simvastatin (30 mg/kg body weight) treated rats. Estimation of malondialdehyde and non-protein sulfhydryls revealed robust antioxidant properties of red cabbage. Histopathological analysis of livers from rats administered with red cabbage showed marked inhibition in inflammatory and necrotic changes triggered by CRD. Similarly, in vitro studies using a 2',7'-Dichlorofluorescein-based assay showed that red cabbage conferred cytoprotective effects in cultured HepG2 cells. In conclusion, the present study discloses the potential therapeutic effects of red cabbage in dyslipidemia as well as hepatic injury, that is at least, partly mediated by its antioxidant properties.

Compositional Analysis of Pakistani Green and Red Cabbage

“…an endogenous antioxidant enzyme. Besides, these vegetables are also considered as a rich source of dietary fiber, phytoceutics and antioxidant vitamins (Vallejo et al, 2004;Podsędek et al, 2006;Jeffery and Araya, 2009;Amnah, 2013;Al-Dosari, 2014;Park et al, 2014;Abbas et al, 2017). Furthermore, previous researchers disclosed the mineral profile of raw and cooked common cabbage that reflected higher amounts of potassium followed by calcium, magnesium and sodium, whereas trace amounts of iron, manganese, copper and zinc were also detected.…”

“…These findings are also in corroboration with the results of the instant study. Mostly in dieting programs, cabbage is given a major share in the diet plan being low in calories(Al-Dosari, 2014). The calories content in brassica vegetables as reported byHeimler et al…”

Cabbage (Brassica oleracea var. capitata) Protects against H2O2‐Induced Oxidative Stress by Preventing Mitochondrial Dysfunction in H9c2 Cardiomyoblasts

“…Specifically, it is used to alleviate symptoms associated with gastrointestinal disorders (gastritis, peptic ulcers, and irritable bowel syndrome) and idiopathic cephalalgia as well as treat injuries [ 15 ]. Growing evidence indicates that cabbage has pharmacological activities against various diseases, including liver cirrhosis, hepatitis, cancer, and hypocholesterolemia [ 16 – 19 ]. A recent study demonstrated that cabbage prevents pancreatitis and identified six bioactive compounds, including several flavonoids, by gas chromatography-mass spectrometry analysis [ 14 ].…”

Cabbage (Brassica oleracea var. capitata): A food with functional properties aimed to type 2 diabetes prevention and management

“…A study evaluated the cytoprotective effect of an RCB aqueous extract at concentrations of 0.005, 0.050, and 0.25 mg/ml in human HepG2 cells, using an assay based on 2,7‐dichlorofluorescein (DFC) (toxic agent). The results revealed that RCB extract reduced the DFC‐induced damage by 25% to 250 mg/ml, a significant hepatoprotective effect ( p < 0.05) compared to the DFC control (Al‐Dosari, 2014). Based on the above data, phenolic acids, flavonoids, anthocyanins, and fiber present in cabbage varieties are the main bioactive compounds that contribute mainly to amylolytic enzymes inhibition responsible for carbohydrates into sugars conversion.…”