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Chemopreventive Potential of Canola Leafy Greens and Other cruciferous vegetables on Azoxymethane (AOM)-Induced Colon Cancer in Fisher-344 Male Rats

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Food and Nutrition Sciences 2016年第11期7卷 964-976页

作者： R. L. Miller-Cebert J. Boateng E. Cebert L. Shackelford M. Verghese Nutritional Biochemistry and Carcinogenesis Laboratory Department of Food and Animal Sciences Alabama A&M University Normal AL USA Department of Biological and Environmental Sciences Alabama A&M University Normal AL USA

cruciferous vegetables have great health benefits, and their components may be significant in the inhibition of colon tumors. The objective of this study was to investigate and compare the chemopreventive potential of cabbage, turnip greens, collard greens and canola greens on azoxymethane (AOM)-induced colon cancer. Following a one-week acclimatization period, forty-two Fisher-344 male rats were randomly assigned to five groups (treatment groups: n = 8;control: n = 10). Four groups were fed treatment diets consisting of the selected cruciferous vegetables at 5%, while the C group was fed AIN-93 growth diet. Colon tumors were induced by administration of AOM at 7 and 8 weeks of age and rats were killed by CO2 asphyxiation at 45 weeks of age. Results show a 42.85% tumors incidence in rats fed canola greens compared to 100% in the rats fed cabbage and the control. Rats fed control had higher tumors/ tumor bearing rat (TBR) ratio (4.5) compared to those seen in treatment groups (1 - 1.71). Significant differences (P ≤ 0.05) were noted in weight gain, cecal wall weight and total cecal weight in the control compared to treatment groups. Hepatic catalase (CAT) and Glutathione-S-Transferase (GST) activities (43.05 and 2.02 μmol/mg, respectively) in rats fed canola were significantly higher (P ≤ 0.05) compared to the control (10.22 and 0.58 μmol/mg) and other treatment groups. Superoxide dismutase (SOD) activity (μmol/mg) in rats fed canola (0.29), cabbage (0.26) and turnip greens (0.25) were similar, however, significantly higher (P ≤ 0.05) compared to the control (0.09). Activities of glutathione peroxidase (GPX) increased in the order: collard greens > canola greens > turnip greens > cabbage > control. Selected cruciferous vegetables, including canola leafy greens, were effective in reducing incidence of AOM-induced colon tumors in Fisher-344 male rats and may be useful as dietary chemopreventive agents.

关键词： Antioxidative Enzymes Cancer Canola cruciferous vegetables Detoxification Enzymes

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Effects of fresh-cut and storage on glucosinolates profile using broccoli as a case study

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Horticultural Plant Journal 2023年第2期9卷 285-292页

作者： Xiaoxin Huang Bing Cheng Yaqin Wang Guangmin Liu Liping Hu Xiaolu Yu Hongju He Institute of Agri-food Processing and Nutrition Beijing Academy of Agriculture and Forestry SciencesBeijing 100097China Beijing Vegetable Research Center Beijing Academy of Agriculture and Forestry SciencesBeijing 100097China School of Chinese Materia Medica Beijing University of Chinese MedicineBeijing 100029China

Glucosinolates(GLS) contribute to the unique flavour, nutrition, and plant defence of the cruciferous vegetables. Understanding the GLS changes through postharvest processing is essential for defined preservation. In this study, four different fresh-cut types, whole flower(W),floret(F), quarterly cut floret(QF) and shredded floret(FS) of broccoli, were stored for 0, 1, 2 and 3 day(s) to explore GLS responses to postharvest treatments. As a result, seven GLS were identified, mainly including glucoraphanin(RAA), neoglucobrassicin(NEO), and glucobrassicin(GBC)and accounting for 52.69%, 20.12% and 14.99% of the total GLS(21.92 ± 0.48) μmol · g ^(-1 )DW, respectively. FS had the sharpest decrease in GLS after three days of storage(6.55 ± 0.37) μmol · g-1DW, while QF had the least(10.16 ± 0.33) μmol · g ^(-1 )DW. All GLS components decreased over storage, except for 4-methoxyglucobrassicin(4 ME) in FS and QF, suggesting its key role in serious wound defence. The results suggested certain postharvest approaches influenced the flavour and nutrition of broccoli.

关键词： cruciferous vegetables Broccoli Glucosinolate Wound stress Storage Fresh-cut

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Protective effects of Asian green vegetables against oxidant induced cytotoxicity

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World Journal of Gastroenterology 2005年第48期11卷 7607-7614页

作者： Peter Rose Choon Nam Ong Matt Whiteman Department of Biochemistry Department of Community

AIM： To evaluate the antioxidant and phase II detoxification enzyme inducing ability of green leaf vegetables consumed in ***： The antioxidant properties of six commonly consumed Asian vegetables were determined using the ABTS, DPPH, deoxyribose, PR bleaching and ironascorbate induced lipid peroxidation assay. Induce of phase II detoxification enzymes was also determined for each respective vegetable extract. Protection against authentic ONOO- and HOCl mediated cytotoxicity in human colon HCT116 cells was determined using the MTT 3-（4,5-dimethylthiazol-2-yl）-2,5-diphenyl tetrasodium bromide） viability ***： All of the extracts derived from green leaf vegetables exhibited antioxidant properties, while also having cytoprotective effects against ONOO- and HOCI mediated cytotoxicity. In addition, evaluation of the phase II enzyme inducing ability of each extract, as assessed by quinone reductase and glutathione- S-transferase activities, showed significant variation between the vegetables ***： Green leaf vegetables are potential sources of antioxidants and phase II detoxification enzyme inducers in the Asian diet. It is likely that consumption of such vegetables is a major source of beneficial phytochemical constituents that may protect against colonic damage.

关键词： cruciferous vegetables Lipid peroxidation Free radicals Isothiocyanates

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