Antiproliferative effects of fresh and thermal processed green and red cultivars of curly kale (Brassica oleracea L. convar. acephala var. sabellica)

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 30, 2012, Pages 7375-7383

  Olsen, Helle ^a,b   Grimmer, Stine ^a   Aaby, Kjersti ^a   Saha, Shikha ^c   Borge, Grethe Iren A ^a  

^a NOFIMA   (Norway)

^b UNIVERSITY OF OSLO   (Norway)

^c INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

anthocyanins; antioxidant capacity; apoptosis; Caco 2; cell proliferation; curly kale; flavonoids; glucosinolates; HCT 116; heat processing; HT 29; hydroxycinnamic acids; isothiocyanates; LC MS; phenolic compounds; vitamin C

Indexed keywords

ANTIOXIDANT CAPACITY; CACO-2; CURLY KALE; GLUCOSINOLATES; HCT 116; HEAT PROCESSING; HT-29; ISOTHIOCYANATES; LC-MS; PHENOLIC COMPOUNDS; VITAMIN C;

ANTHOCYANINS; CELL CULTURE; CELL DEATH; CELL PROLIFERATION; FLAVONOIDS; PHENOLS;

EXTRACTION;

ANTHOCYANIN; ANTINEOPLASTIC AGENT; ANTIOXIDANT; ASCORBIC ACID; COUMARIC ACID; GLUCOSINOLATE;

APOPTOSIS; ARTICLE; BRASSICA; CACO 2 CELL LINE; CELL PROLIFERATION; CHEMISTRY; DRUG EFFECT; FOOD HANDLING; HCT116 CELL LINE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HT 29 CELL LINE; HUMAN; METHODOLOGY; PLANT LEAF; VEGETABLE;

ANTHOCYANINS; ANTINEOPLASTIC AGENTS; ANTIOXIDANTS; APOPTOSIS; ASCORBIC ACID; BRASSICA; CACO-2 CELLS; CELL PROLIFERATION; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COUMARIC ACIDS; FOOD HANDLING; GLUCOSINOLATES; HCT116 CELLS; HT29 CELLS; HUMANS; PLANT LEAVES; VEGETABLES;

ACEPHALA; BRASSICA; BRASSICA OLERACEA;

EID: 84864767916     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf300875f     Document Type: Article

References (49)

1. Lipkin, M.; Reddy, B.; Newmark, H.; Lamprecht, S. A. Dietary factors in human colorectal cancer Annu. Rev. Nutr. 1999, 19, 545-86
2. Verkerk, R.; Schreiner, M.; Krumbein, A.; Ciska, E.; Holst, B.; Rowland, I.; De Schrijver, R.; Hansen, M.; Gerhauser, C.; Mithen, R.; Dekker, M. Glucosinolates in Brassica vegetables: the influence of the food supply chain on intake, bioavailability and human health Mol. Nutr. Food Res. 2009, 53 (Suppl. 2) S219
3. Kristal, A. R.; Lampe, J. W. Brassica vegetables and prostate cancer risk: a review of the epidemiological evidence Nutr. Cancer 2002, 42, 1-9
4. Traka, M.; Mithen, R. Glucosinolates, isothiocyanates and human health Phytochem. Rev. 2009, 8, 269-282
5. Mithen, R. Glucosinolates-biochemistry, genetics and biological activity Plant Growth Regul. 2001, 34, 91-103
6. Verhoeven, D. T.; Verhagen, H.; Goldbohm, R. A.; van den Brandt, P. A.; van Poppel, G. A review of mechanisms underlying anticarcinogenicity by Brassica vegetables Chem.-Biol. Interact. 1997, 103, 79-129
7. Verhoeven, D. T.; Goldbohm, R. A.; van Poppel, G.; Verhagen, H.; van den Brandt, P. A. Epidemiological studies on Brassica vegetables and cancer risk Cancer Epidemiol., Biomarkers Prev. 1996, 5, 733-48
8. Sun, J.; Chu, Y. F.; Wu, X.; Liu, R. H. Antioxidant and antiproliferative activities of common fruits J. Agric. Food Chem. 2002, 50, 7449-54
9. Eberhardt, M. V.; Lee, C. Y.; Liu, R. H. Antioxidant activity of fresh apples Nature 2000, 405, 903-4
10. Jahangir, M.; Kim, H. K.; Choi, Y. H.; Verpoorte, R. Health-affecting compounds in Brassicaceae Compr. Rev. Food. Sci. Food Saf. 2009, 8, 31-43
11. Podsedek, A. Natural antioxidants and antioxidant capacity of Brassica vegetables: a review LWT-Food Sci. Technol. 2007, 40, 1-11
12. Cartea, M. E.; Francisco, M.; Soengas, P.; Velasco, P. Phenolic compounds in Brassica vegetables Molecules 2010, 16, 251-80
13. Olsen, H.; Aaby, K.; Borge, G. I. A. Characterization, quantification, and yearly variation of the naturally occurring polyphenols in a common red variety of curly kale (Brassica oleracea L. convar. acephala var. sabellica cv. 'Redbor') J. Agric. Food Chem. 2010, 58, 11346-11354
14. Olsen, H.; Aaby, K.; Borge, G. I. A. Characterization and quantification of flavonoids and hydroxycinnamic acids in curly kale (Brassica oleracea L. Convar. acephala Var. sabellica) by HPLC-DAD-ESI-MSn J. Agric. Food Chem. 2009, 57, 2816-2825
15. Lin, L. Z.; Harnly, J. M. Identification of the phenolic components of collard greens, kale, and chinese broccoli J. Agric. Food Chem. 2009, 57, 7401-7408
16. Arapitsas, P.; Sjöberg, P. J. R.; Turner, C. Characterisation of anthocyanins in red cabbage using high resolution liquid chromatography coupled with photodiode array detection and electrospray ionization-linear ion trap mass spectrometry Food Chem. 2008, 109, 219-226
17. Vallejo, F.; Tomàs-Barberàn, F. A.; Ferreres, F. Characterisation of flavonols in broccoli (Brassica oleracea L. var. italica) by liquid chromatography-UV diode-array detection-electrospray ionisation mass spectrometry J. Chromatogr., A 2004, 1054, 181-193
18. Llorach, R.; Gil-Izquierdo, A.; Ferreres, F.; Tomàs- Barberàn, F. A. HPLC-DAD-MS/MS ESI characterization of unusual highly glycosylated acylated flavonoids from cauliflower (Brassica oleracea L. var. botrytis) agroindustrial byproducts J. Agric. Food Chem. 2003, 51, 3895-3899
19. Andersen, Ø. M.; Markham, K. R. In Flavonoids, Chemistry, Biochemistry and Application; Andersen, Ø. M.; Markham, K. R., Eds.; Tayler & Francis Group: Boca Raton, FL, 2006.
20. Ackland, M. L.; Van de Waarsenburg, S.; Jones, R. Synergistic antiproliferative action of the flavonols quercetin and kaempferol in cultured human cancer cell lines In Vivo 2005, 19, 69-76
21. Ren, W. Y.; Qiao, Z. H.; Wang, H. W.; Zhu, L.; Zhang, L. Flavonoids: promising anticancer agents Med. Res. Rev. 2003, 23, 519-534
22. Kuo, S. M. Dietary flavonoid and cancer prevention: evidence and potential mechanism Crit. Rev. Oncog. 1997, 8, 47-69
23. Knekt, P.; Jarvinen, R.; Seppanen, R.; Hellovaara, M.; Teppo, L.; Pukkala, E.; Aromaa, A. Dietary flavonoids and the risk of lung cancer and other malignant neoplasms Am. J. Epidemiol. 1997, 146, 223-30
24. Goldbohm, R. A.; Vandenbrandt, P. A.; Hertog, M. G. L.; Brants, H. A. M.; Vanpoppel, G. Flavonoid intake and risk of cancer-a prospective cohort study Am. J. Epidemiol. 1995, 141, S61-S61
25. Hertog, M. G.; Feskens, E. J.; Hollman, P. C.; Katan, M. B.; Kromhout, D. Dietary flavonoids and cancer risk in the Zutphen Elderly Study Nutr. Cancer 1994, 22, 175-84
26. Kurilich, A. C.; Tsau, G. J.; Brown, A.; Howard, L.; Klein, B. P.; Jeffery, E. H.; Kushad, M.; Wallig, M. A.; Juvik, J. A. Carotene, tocopherol, and ascorbate contents in subspecies of Brassica oleracea J. Agric. Food Chem. 1999, 47, 1576-1581
27. Nilsson, J.; Olsson, K.; Engqvist, G.; Ekvall, J.; Olsson, M.; Nyman, M.; Åkesson, B. Variation in the content of glucosinolates, hydroxycinnamic acids, carotenoids, total antioxidant capacity and low-molecular-weight carbohydrates in Brassica vegetables J. Sci. Food Agric. 2006, 86, 528-538
28. Halvorsen, B. L.; Holte, K.; Myhrstad, M. C. W.; Barikmo, I.; Hvattum, E.; Remberg, S. F.; Wold, A. B.; Haffner, K.; Baugerød, H.; Andersen, L. F.; Moskaug, J. Ø.; Jacobs, D. R.; Blomhoff, R. A systematic screening of total antioxidants in dietary plants J. Nutr. 2002, 132, 461-471
29. Cao, G. H.; Sofic, E.; Prior, R. L. Antioxidant capacity of tea and common vegetables J. Agric. Food Chem. 1996, 44, 3426-3431
30. de Azevedo, C. H.; Rodriguez-Amaya, D. B. Carotenoid composition of kale as influenced by maturity, season and minimal processing J. Sci. Food Agric. 2005, 85, 591-597
31. Fellows, P. Food Processing Technology; Principles and Practice, 2 nd ed.; CRC Press: Boca Raton, FL, 2000; Chapter 10.
32. Korus, A.; Lisiewska, Z. Effect of preliminary processing and method of preservation on the content of selected antioxidative compounds in kale (Brassica oleracea L. var. acephala) leaves Food Chem. 2011, 129, 149-154
33. Sikora, E.; Cieslik, E.; Leszczynska, T.; Filipiak-Florkiewicz, A.; Pisulewski, P. M. The antioxidant activity of selected cruciferous vegetables subjected to aquathermal processing Food Chem. 2008, 107, 55-59
34. NMKL. Dry Matter in Foodstuffs. The Vacuum Method, no. 169; Nordic Committee on Food Analysis: Espoo, Finland, 2002.
35. Waterhouse, A. L. Current protocols in food analytical chemistry. In Determination of Total Phenolics; Wrolstad, R. E., Ed.; John Wiley & Sons: New York, 2002; pp I.1.1.1-I.1.1.8.
36. Guisti, M. M.; Waterhouse, A. L. Charaterization and measurement of anthocyanins by UV-visible spectroscopy. Current Protocols in Food Analytical Chemistry; John Wiley & Sons: New York, 2001; pp F.1.2.1-F.1.2.13.
37. Benzie, I. F. F.; Strain, J. J. Ferric reducing antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration Methods Enzymol. 1999, 299, 15-27
38. Clarke, D. B. Glucosinolates, structures and analysis in food Anal. Methods 2010, 2, 310-325
39. Vistica, D. T.; Skehan, P.; Scudiero, D.; Monks, A.; Pittman, A.; Boyd, M. R. Tetrazolium-based assays for cellular viability: a critical examination of selected parameters affecting formazan production Cancer Res. 1991, 51, 2515-2520
40. Baardseth, P.; Bjerke, F.; Martinsen, B. K.; Skrede, G. Vitamin C, total phenolics and antioxidative activity in tip-cut green beans (Phaseolus vulgaris) and swede rods (Brassica napus var. napobrassica) processed by methods used in catering J. Sci. Food Agric. 2010, 90, 1245-1255
41. Volden, J.; Borge, G. I. A.; Bengtsson, G. B.; Hansen, M.; Thygesen, I. E.; Wicklund, T. Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp capitata f. rubra) Food Chem. 2008, 109, 595-605
42. Volden, J.; Borge, G. I. A.; Hansen, M.; Wicklund, T.; Bengtsson, G. B. Processing (blanching, boiling, steaming) effects on the content of glucosinolates and antioxidant-related parameters in cauliflower (Brassica oleracea L. ssp botrytis) LWT-Food Sci. Technol. 2009, 42, 63-73
43. Zietz, M.; Weckmuller, A.; Schmidt, S.; Rohn, S.; Schreiner, M.; Krumbein, A.; Kroh, L. W. Genotypic and climatic influence on the antioxidant activity of flavonoids in kale (Brassica oleracea var. sabellica) J. Agric. Food Chem. 2010, 58, 2123-2130
44. Velasco, P.; Cartea, M. E.; Gonzalez, C.; Vilar, M.; Ordas, A. Factors affecting the glucosinolate content of kale (Brassica oleracea acephala group) J. Agric. Food Chem. 2007, 55, 955-962
45. Potten, C. S. Epithelial cell growth and differentiation. II. Intestinal apoptosis Am. J. Physiol. 1997, 273, G253-G257
46. Chu, Y. F.; Sun, J.; Wu, X. Z.; Liu, R. H. Antioxidant and anti proliferative activities of common vegetables J. Agric. Food Chem. 2002, 50, 6910-6916
47. Xu, B. J.; Chang, S. K. C.; Liu, Z. S.; Yuan, S. H.; Zou, Y. P.; Tan, Y. Y. Comparative studies on the chemical and cell-based antioxidant activities and antitumor cell proliferation properties of soy milk manufactured by conventional and commercial UHT methods J. Agric. Food Chem. 2010, 58, 3558-3566
48. Brandi, G.; Schiavano, G. F.; Zaffaroni, N.; De Marco, C.; Paiardini, M.; Cervasi, B.; Magnani, M. Mechanisms of action and antiproliferative properties of Brassica oleracea juice in human breast cancer cell lines J. Nutr. 2005, 135, 1503-9
49. Gorinstein, S.; Park, Y. S.; Heo, B. G.; Namiesnik, J.; Leontowicz, H.; Leontowicz, M.; Ham, K. S.; Cho, J. Y.; Kang, S. G. A comparative study of phenolic compounds and antioxidant and antiproliferative activities in frequently consumed raw vegetables Eur. Food Res. Technol. 2009, 228, 903-911