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Vancoillie F, Verkempinck SHE, Hendrickx ME, Van Loey AM, Grauwet T. Farm to Fork Stability of Phytochemicals and Micronutrients in Brassica oleracea and Allium Vegetables. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 39012491 DOI: 10.1021/acs.jafc.4c00265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/17/2024]
Abstract
Brassica oleracea and Allium vegetables are known for their unique, family specific, water-soluble phytochemicals, glucosinolates, and S-alk(en)yl-l-cysteine sulfoxides, respectively. However, they are also important delivery systems of several other health-related compounds, such as carotenoids (lipid-soluble phytochemicals), vitamin C (water-soluble micronutrient), and vitamin K1 (lipid-soluble micronutrient). When all-year-round availability or transport over long distances is targeted for these often seasonal, locally grown vegetables, processing becomes indispensable. However, the vegetable processing chain, which consists of multiple steps (e.g., pretreatment, preservation, storage, preparation), can impact the nutritional quality of these vegetables corresponding to the nature of the health-related compounds and their susceptibility to (bio)chemical conversions. Since information about the impact of the vegetable processing chain is scattered per compound or processing step, this review targets an integration of the state of the art and discusses needs for future research. Starting with a discussion on substrate-enzyme location within the vegetable matrix, an overview is provided of the impact and potential of processing, encompassing a wide range of (nonenzymatic) conversions.
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Affiliation(s)
- Flore Vancoillie
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
| | - Sarah H E Verkempinck
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
| | - Marc E Hendrickx
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
| | - Ann M Van Loey
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
| | - Tara Grauwet
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
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Mudau FN, Chimonyo VGP, Modi AT, Mabhaudhi T. Neglected and Underutilised Crops: A Systematic Review of Their Potential as Food and Herbal Medicinal Crops in South Africa. Front Pharmacol 2022; 12:809866. [PMID: 35126143 PMCID: PMC8811033 DOI: 10.3389/fphar.2021.809866] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Accepted: 12/23/2021] [Indexed: 12/16/2022] Open
Abstract
The African continent harbours many native species with nutraceutical and pharmaceutical potential. This study reviewed underutilised crops in South Africa to determine their potential as food and herbal medicinal crops. Over 5,000 species have been identified and earmarked for their medical attributes in formal and informal setups. Researchers, plant breeders and policymakers have mostly ignored the development potential of these crops. Consequently, their value chains are poorly developed. In South Africa, there is a wide range of neglected and underutilised crops, which were historically popular and used by communities; however, over the years, they have lost their status within farming systems and been relegated to the status of neglected and underutilised. Recently, driven by the need to transition to more sustainable and resilient food systems, there has been renewed interest in their potential as food and herbal medicinal crops to establish new value chains that include vulnerable groups. They are now gaining global attention, and their conservation and sustainable utilisation are now being prioritized. The review confirmed that several of these crops possess nutraceutical and pharmaceutical properties, highlighting their potential for development as food and herbal medicines. However, current production levels are too low to meet the requirements for industrial development; research and development should focus on all aspects of their value chain, from crop improvement to utilisation. A transdisciplinary approach involving a wide range of actors is needed to develop the identified neglected and underutilised crops' potential as food and herbal medicinal crops and support the development of new and inclusive value chains.
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Affiliation(s)
- Fhatuwani Nixwell Mudau
- School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Pietermaritzburg, South Africa
| | - Vimbayi Grace Petrova Chimonyo
- Centre for Transformative Agricultural and Food Systems, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Pietermaritzburg, South Africa
- International Maize and Wheat Improvement Center (CIMMYT), Harare, Zimbabwe
| | - Albert Thembinkosi Modi
- Centre for Transformative Agricultural and Food Systems, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Pietermaritzburg, South Africa
| | - Tafadzwanashe Mabhaudhi
- Centre for Transformative Agricultural and Food Systems, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Pietermaritzburg, South Africa
- International Water Management Institute (IWMI-GH), West Africa Office, Kumasi, Ghana
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Protective Role of Polyphenols in Heart Failure: Molecular Targets and Cellular Mechanisms Underlying Their Therapeutic Potential. Int J Mol Sci 2021; 22:ijms22041668. [PMID: 33562294 PMCID: PMC7914665 DOI: 10.3390/ijms22041668] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 02/01/2021] [Accepted: 02/04/2021] [Indexed: 12/11/2022] Open
Abstract
Heart failure (HF) is a leading cause of death in the United States, with a 5-year mortality rate of 50% despite modern pharmacological therapies. Plant-based diets are comprised of a diverse polyphenol profile, which lends to their association with reduced cardiovascular disease risk. Whether a polyphenol-rich diet can slow the progression of or reverse HF in humans is not known. To date, in vitro and in vivo studies have reported on the protective role of polyphenols in HF. In this review, we will discuss the major mechanisms by which polyphenols mitigate HF in vitro and in vivo, including (1) reduced cardiac inflammation and oxidative stress, (2) reduced mitochondrial dysfunction, (3) improved Ca2+ homeostasis, (4) increased survival signaling, and (5) increased sirtuin 1 activity.
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Eran Nagar E, Berenshtein L, Hanuka Katz I, Lesmes U, Okun Z, Shpigelman A. The impact of chemical structure on polyphenol bioaccessibility, as a function of processing, cell wall material and pH: A model system. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110304] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Eran Nagar E, Berenshtein L, Okun Z, Shpigelman A. The structure-dependent influence of high pressure processing on polyphenol-cell wall material (CWM) interactions and polyphenol-polyphenol association in model systems: Possible implication to accessibility. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102538] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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The fate of bioactive compounds during traditional preparation of einkorn wheat (Triticum monococcum L. subsp. monococcum) bulgur. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2019.102890] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Sans S, Bobo G, Zudaire L, Lafarga T, Sabaté J, Casals J, Simó J. Nutritional values of raw and cooked 'calçots' (Allium cepa L. resprouts), an expanding crop. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4985-4992. [PMID: 30977139 DOI: 10.1002/jsfa.9733] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2019] [Revised: 04/03/2019] [Accepted: 04/06/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND 'Calçot' is the Catalan name for the immature floral stems of second-year onion resprouts of the Blanca Tardana de Lleida (BTL) landrace. Highly appreciated for their sensory attributes, these resprouts are typically consumed after roasting on an open fire. Now new preparations are appearing, helping to expand the market for 'calçots'. This study aimed (i) to compare the nutritional and sensory characteristics of BTL 'calçots' versus other onion varieties; (ii) to analyze the effects of cooking and / or in vitro gastrointestinal digestion on the nutritional properties of 'calçots'; and (iii) to determine the influence of the environment on the antioxidant properties of 'calçots'. RESULTS The nutritional and sensory characteristics of both raw and cooked 'calçots' differed between varieties, with the exception of some minerals. Flavonoid content decreased by 85% during cooking, and total phenolic content decreased by 30%. By contrast, antioxidant activity increased after cooking. Most traits had a nonlinear response to heating, and differences between varieties generally decreased after cooking. Location also had a strong effect on antioxidant activity. In vitro digestion of cooked 'calçots' sharply decreased antioxidant activity after the intestinal phase. The only significant genotypic correlation between sensory and nutritional quality was the correlation between sweetness and ash content (R = -0.97). CONCLUSION Cooked BTL 'calçots' are within the limits of the onion domain for nutritional properties, and the variability reported for onion bulbs is also present in resprouts. The effects of the environment, cooking, and in vitro digestion clearly overlap the genetic effects. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Silvia Sans
- Department of Agri-Food Engineering and Biotechnology, BarcelonaTech Campus Baix Llobregat, Castelldefels, Spain
- Miquel Agustí Foundation, Campus Baix Llobregat, Castelldefels, Spain
| | - Gloria Bobo
- Institute of Agrifood Research and Technology (IRTA), XaRTA-Postharvest, Fruitcentre Building, Parc Científic i Tecnològic Agroalimentari. Parc de Gardeny, Lleida, Spain
| | - Lorena Zudaire
- Institute of Agrifood Research and Technology (IRTA), XaRTA-Postharvest, Fruitcentre Building, Parc Científic i Tecnològic Agroalimentari. Parc de Gardeny, Lleida, Spain
| | - Tomás Lafarga
- Institute of Agrifood Research and Technology (IRTA), XaRTA-Postharvest, Fruitcentre Building, Parc Científic i Tecnològic Agroalimentari. Parc de Gardeny, Lleida, Spain
| | - Josep Sabaté
- Department of Agri-Food Engineering and Biotechnology, BarcelonaTech Campus Baix Llobregat, Castelldefels, Spain
- Miquel Agustí Foundation, Campus Baix Llobregat, Castelldefels, Spain
| | - Joan Casals
- Department of Agri-Food Engineering and Biotechnology, BarcelonaTech Campus Baix Llobregat, Castelldefels, Spain
- Miquel Agustí Foundation, Campus Baix Llobregat, Castelldefels, Spain
| | - Joan Simó
- Department of Agri-Food Engineering and Biotechnology, BarcelonaTech Campus Baix Llobregat, Castelldefels, Spain
- Miquel Agustí Foundation, Campus Baix Llobregat, Castelldefels, Spain
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Short-Term Dietary Intervention with Cooked but Not Raw Brassica Leafy Vegetables Increases Telomerase Activity in CD8+ Lymphocytes in a Randomized Human Trial. Nutrients 2019; 11:nu11040786. [PMID: 30959753 PMCID: PMC6520774 DOI: 10.3390/nu11040786] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Revised: 03/29/2019] [Accepted: 04/02/2019] [Indexed: 12/31/2022] Open
Abstract
Telomerase in T lymphocytes is dynamic and limited evidence from epidemiological studies indicates that the enzyme can be modulated in peripheral lymphocytes by dietary and lifestyle factors. The differential effect of dietary intervention on T cell subsets has not been investigated so far. Brassica vegetables are known for their multiple beneficial effects on human health, and here, the effect of a five-day short-term intervention with raw or cooked leaves of Brassica carinata on telomerase activity in CD4+ and CD8+ T cells from 22 healthy volunteers was investigated in a randomized single-blind, controlled crossover study. Blood samples were collected before and after intervention, and CD4+/CD8+ T lymphocytes were isolated. Telomerase activity was quantified using the TRAP-ELISA assay. Intervention with both preparations led to a marginal increase in telomerase activity of CD4+ cells compared to the baseline level. In CD8+ cells, a significant increase in telomerase activity (25%, p < 0.05) was seen after intervention with the cooked material. An increase in telomerase activity in CD8+ cells of healthy volunteers could be regarded as beneficial in terms of helping with the cell-mediated immune response. Whether a Brassica intervention has long-term effects on telomere extension in specific T cell subsets needs to be determined.
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Hanschen FS, Kühn C, Nickel M, Rohn S, Dekker M. Leaching and degradation kinetics of glucosinolates during boiling of Brassica oleracea vegetables and the formation of their breakdown products. Food Chem 2018; 263:240-250. [DOI: 10.1016/j.foodchem.2018.04.069] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 04/14/2018] [Accepted: 04/19/2018] [Indexed: 01/12/2023]
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Oliviero T, Verkerk R, Dekker M. Isothiocyanates from Brassica Vegetables-Effects of Processing, Cooking, Mastication, and Digestion. Mol Nutr Food Res 2018; 62:e1701069. [PMID: 29898282 PMCID: PMC6175105 DOI: 10.1002/mnfr.201701069] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2017] [Revised: 05/15/2018] [Indexed: 12/14/2022]
Abstract
The formation of health-beneficial isothiocyanates (ITCs) from glucosinolates depends on a wide variety of plant-intrinsic factors (e.g., concentration of glucosinolates, activity of myrosinase, and specifier proteins) and on a multitude of extrinsic postharvest factors such as the conditions used during industrial processing, domestic preparation, mastication, and digestion. All of these factors contribute to a large variability in the formation of ITCs (and other breakdown products), as well as their intake and absorption upon consumption of Brassica vegetables. This uncertainty in ITC intake and absorption is a barrier for the determination of an optimal Brassica vegetable consumption pattern. In this review, the intrinsic and extrinsic factors that affect the formation, intake, and absorption of ITCs are described according to the most recent findings. The focus of this review includes the hydrolysis reaction mechanisms, the elucidation of the primary factors that play a role in the hydrolysis reaction, the influence of processing and cooking conditions, the effect of chewing, and the roles of the gastric and upper intestinal phases, including the effect of the meal composition (e.g., the effect of other meal compounds present during digestion) on the potential formation of ITCs.
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Affiliation(s)
- Teresa Oliviero
- Food Quality and Design GroupDepartment of Agrotechnology and Food SciencesWageningen UniversityBornse Weilanden 96708 WGWageningenThe Netherlands
| | - Ruud Verkerk
- Food Quality and Design GroupDepartment of Agrotechnology and Food SciencesWageningen UniversityBornse Weilanden 96708 WGWageningenThe Netherlands
| | - Matthijs Dekker
- Food Quality and Design GroupDepartment of Agrotechnology and Food SciencesWageningen UniversityBornse Weilanden 96708 WGWageningenThe Netherlands
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Sena LM, Zappelli C, Apone F, Barbulova A, Tito A, Leone A, Oliviero T, Ferracane R, Fogliano V, Colucci G. Brassica rapa hairy root extracts promote skin depigmentation by modulating melanin production and distribution. J Cosmet Dermatol 2018; 17:246-257. [PMID: 28670794 DOI: 10.1111/jocd.12368] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 05/30/2017] [Indexed: 12/16/2022]
Abstract
BACKGROUND Skin whitening products, used for ages by Asian people for cultural and esthetic purposes, are very popular nowadays in Western countries as well, where the need to inhibit skin spots after sun exposure has become not only a cosmetic but also a health-related issue. Thus, the development of effective and safe depigmenting agents derived from natural products gets continuous attention by cosmetic brands and consumers. OBJECTIVES The aim of this study was to determine the effects of two preparations, obtained from the hairy root cultures of the species Brassica rapa, on melanogenesis and the expression of the extracellular matrix proteins involved in a correct pigment distribution. METHODS The two preparations, obtained by water-ethanol extraction and by digestion of cell-wall glycoproteins of the root cells, were chemically characterized and tested on skin cell cultures and on human skin explants to investigate on their dermatological activities. RESULTS Both the extracts were able to decrease melanin synthesis pathway in melanocytes and modulate the expression of genes involved in melanin distribution. One of the extracts was also effective in inducing the expression of laminin-5 and collagen IV, involved into the maintenance of tissue integrity. The two extracts, when tested together on human skin explants, demonstrated a good synergic hypopigmenting activity. CONCLUSIONS Taken together, the results indicate that the extracts from B. rapa root cultures can be employed as cosmetic active ingredients in skin whitening products and as potential therapeutic agents for treating pigmentation disorders.
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Affiliation(s)
| | | | - Fabio Apone
- Arterra Bioscience srl, Napoli, Italy
- Vitalab srl, Napoli, Italy
| | | | | | - Antonella Leone
- Department of Pharmacy, University of Salerno, Fisciano, Italy
| | - Teresa Oliviero
- Food Quality & Design Group, Wageningen University, Wageningen, The Netherlands
| | - Rosalia Ferracane
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Vincenzo Fogliano
- Food Quality & Design Group, Wageningen University, Wageningen, The Netherlands
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12
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Nugrahedi PY, Oliviero T, Heising JK, Dekker M, Verkerk R. Stir-Frying of Chinese Cabbage and Pakchoi Retains Health-Promoting Glucosinolates. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2017; 72:439-444. [PMID: 29134463 PMCID: PMC5717120 DOI: 10.1007/s11130-017-0646-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Stir-frying is a cooking method, originating from Asia, in which food is fried in small amount of very hot oil. Nowadays in many other parts of the world stir-frying is a very popular method to prepare vegetables, because it is fast and fried vegetables are tasty. However, the retention of phytochemicals like the health-beneficial glucosinolates in Brassica vegetables is less explored for stir-frying in comparison to other cooking methods. This study investigates the retention of glucosinolates in Chinese cabbage (Brassica rapa ssp. pekinensis) and pakchoi (Brassica rapa ssp. chinensis) as affected by stir-frying at various cooking durations and temperatures. Stir-frying experiments were performed at set pan temperatures ranging from 160 to 250 °C for a duration of 1 to 8 min. Results showed that aliphatic glucobrassicanapin is the most abundant glucosinolate identified in fresh Chinese cabbage and pakchoi, contributing for 48 and 63% of the total glucosinolate content, respectively, followed by glucoiberin and gluconapin. Stir-frying retains the glucosinolates even at the highest temperature applied. Such retention is explained by the quick inactivation of the glucosinolate-hydrolytic enzyme myrosinase during the first minutes of frying, and by the thermal stability of the glucosinolates at those temperature/time conditions. Moreover, due to the absence of a separate water phase, leaching losses did not occur, in contrast to what is observed when boiling Brassica vegetables. These results show that stir-frying may be a suitable health-beneficial cooking option that prevents the loss of glucosinolates.
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Affiliation(s)
- Probo Y Nugrahedi
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, PO Box 17, 6700 AA, Wageningen, The Netherlands
- Department of Food Technology, Soegijapranata Catholic University, Jl. Pawiyatan Luhur IV/1 Bendan Duwur, Semarang, 50234, Indonesia
| | - Teresa Oliviero
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, PO Box 17, 6700 AA, Wageningen, The Netherlands.
| | - Jenneke K Heising
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, PO Box 17, 6700 AA, Wageningen, The Netherlands
| | - Matthijs Dekker
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, PO Box 17, 6700 AA, Wageningen, The Netherlands
| | - Ruud Verkerk
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, PO Box 17, 6700 AA, Wageningen, The Netherlands
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Capuano E, Oliviero T, van Boekel MA. Modeling food matrix effects on chemical reactivity: Challenges and perspectives. Crit Rev Food Sci Nutr 2017; 58:2814-2828. [DOI: 10.1080/10408398.2017.1342595] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Edoardo Capuano
- Food Quality & Design Group, Wageningen University & Research, Wageningen, The Netherlands
| | - Teresa Oliviero
- Food Quality & Design Group, Wageningen University & Research, Wageningen, The Netherlands
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Odongo GA, Schlotz N, Herz C, Hanschen FS, Baldermann S, Neugart S, Trierweiler B, Frommherz L, Franz CMAP, Ngwene B, Luvonga AW, Schreiner M, Rohn S, Lamy E. The role of plant processing for the cancer preventive potential of Ethiopian kale ( Brassica carinata). Food Nutr Res 2017; 61:1271527. [PMID: 28326001 PMCID: PMC5328379 DOI: 10.1080/16546628.2017.1271527] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2016] [Revised: 12/02/2016] [Accepted: 12/03/2016] [Indexed: 12/14/2022] Open
Abstract
Background: Ethiopian kale (Brassica carinata) is a horticulturally important crop used as leafy vegetable in large parts of East and Southern Africa. The leaves are reported to contain high concentrations of health-promoting secondary plant metabolites. However, scientific knowledge on their health benefits is scarce. Objective: This study aimed to determine the cancer preventive potential of B. carinata using a human liver in vitro model focusing on processing effects on the pattern of secondary plant metabolites and bioactivity. Design: B. carinata was cultivated under controlled conditions and differentially processed (raw, fermented, or cooked) after harvesting. Human liver cancer cells (HepG2) were treated with ethanolic extracts of raw or processed B. carinata leaves and analyzed for their anti-genotoxic, anti-oxidant, and cytostatic potential. Chemical analyses were carried out on glucosinolates including breakdown products, phenolic compounds, carotenoids, and chlorophyll content. Results: Pre-treatment with B. carinata extracts concentration dependently reduced aflatoxin-induced DNA damage in the Comet assay, reduced the production of reactive oxygen species as determined by electron paramagnetic resonance spectroscopy, and induced Nrf2-mediated gene expression. Increasing extract concentrations also promoted cytostasis. Processing had a significant effect on the content of secondary plant metabolites. However, different processing methodologies did not dramatically decrease bioactivity, but enhanced the protective effect in some of the endpoints studied. Conclusion: Our findings highlight the cancer preventive potential of B. carinata as indicated by the protection of human liver cells against aflatoxin in vitro. In general, consumption of B. carinata should be encouraged as part of chemopreventive measures to combat prevalence of aflatoxin-induced diseases.
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Affiliation(s)
- Grace Akinyi Odongo
- Molecular Preventive Medicine, Institute for Prevention and Cancer Epidemiology, University of Freiburg - Medical Center , Freiburg im Breisgau , Germany
| | - Nina Schlotz
- Molecular Preventive Medicine, Institute for Prevention and Cancer Epidemiology, University of Freiburg - Medical Center , Freiburg im Breisgau , Germany
| | - Corinna Herz
- Molecular Preventive Medicine, Institute for Prevention and Cancer Epidemiology, University of Freiburg - Medical Center , Freiburg im Breisgau , Germany
| | - Franziska S Hanschen
- Department of Plant Quality, Leibniz Institute of Vegetable and Ornamental Crops Grossbeeren/Erfurt e. V ., Großbeeren , Germany
| | - Susanne Baldermann
- Department of Plant Quality, Leibniz Institute of Vegetable and Ornamental Crops Grossbeeren/Erfurt e. V ., Großbeeren , Germany
| | - Susanne Neugart
- Department of Plant Quality, Leibniz Institute of Vegetable and Ornamental Crops Grossbeeren/Erfurt e. V ., Großbeeren , Germany
| | - Bernhard Trierweiler
- Department of Safety and Quality of Fruits and Vegetables , Max Rubner-Institut , Karlsruhe , Germany
| | - Lara Frommherz
- Department of Safety and Quality of Fruits and Vegetables , Max Rubner-Institut , Karlsruhe , Germany
| | - Charles M A P Franz
- Department of Microbiology and Biotechnology, Max Rubner-Institut , Karlsruhe , Germany
| | - Benard Ngwene
- Department of Plant Quality, Leibniz Institute of Vegetable and Ornamental Crops Grossbeeren/Erfurt e. V ., Großbeeren , Germany
| | - Abraham Wahid Luvonga
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg , Hamburg , Germany
| | - Monika Schreiner
- Department of Plant Quality, Leibniz Institute of Vegetable and Ornamental Crops Grossbeeren/Erfurt e. V ., Großbeeren , Germany
| | - Sascha Rohn
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg , Hamburg , Germany
| | - Evelyn Lamy
- Molecular Preventive Medicine, Institute for Prevention and Cancer Epidemiology, University of Freiburg - Medical Center , Freiburg im Breisgau , Germany
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