Antioxidant potency of white (Brassica oleracea L. var. capitata) and Chinese (Brassica rapa L. var. pekinensis (Lour.)) cabbage: The influence of development stage, cultivar choice and seed selection

Šamec, Dunja; Piljac-Žegarac, Jasenka; Bogović, Mara; Habjanič, Ksenija; Grúz, Jiří

doi:10.1016/j.scienta.2011.01.009

Cited by 67 publications

(38 citation statements)

References 27 publications

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“…Species of cabbage (Brassica oleracea) are widely used in traditional medicine due to their antiinflammatory and antibacterial properties (Samec et al 2011). The antioxidant capacity of cabbage species has also been reported (Nilnakara et al 2009).…”

Section: Sources Of Adfmentioning

confidence: 99%

Antioxidant dietary fibres: Potential functional food ingredients from plant processing by-products

Eskicioglu¹,

Kamiloglu²,

Nilufer-Erdil³

2015

Czech J. Food Sci.

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Section: Sources Of Adfmentioning

confidence: 99%

Antioxidant dietary fibres: Potential functional food ingredients from plant processing by-products

Eskicioglu¹,

Kamiloglu²,

Nilufer-Erdil³

2015

Czech J. Food Sci.

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“…Numerous studies have highlighted the potential importance of brassica vegetables as a source of antibacterial [5][6][7] and antioxidant substance [8][9][10]. Due to its antioxidant, anti-inflammatory and antibacterial properties, cabbage has widespread use in traditional medicine, in alleviation of symptoms associated with gastrointestinal diseases (gastritis, peptic and duodenal ulcers, and irritable bowel syndrome) as well as in the treatment of minor cuts and wounds and mastitis [11].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Antiulcerogenic Activity of Methanol Extracts of Brassica Oleracea Var. Capitata Rubra on Albino Rat Gastric Ulceration

Rameshwari¹,

Ayshwarya²

2017

Asian J Pharm Clin Res

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Objective: To investigate the antiulcerogenic activity of methanolic extract of Brassica var. capitata rubra in albino rats. Methods:To evaluate the antiulcer activity by pyloric ligation models experimentally induced gastric ulcer by ranitidine (10 mg/kg) subcutaneously. The parameters taken to assess antiulcer activity were free acidity, total acidity, volume of gastric juice, PH, ulcer score, and ulcer index. Results:The methanolic extract of Brassica oleracea var. capitata rubra in the dose of 0.50 mg/kg produced significant antiulcer activity. The control animals had ulcers and hemorrhagic streaks, whereas in animals administered with extracts of B. oleracea there was a significant reduction in ulcer index (p˂0.05). Conclusion:This study concluded that methanol extract of B. oleracea var. capitata has healing property of gastric ulcers in albino rats.

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“…Cabbage is consumed either raw or processed in different ways, e.g., boiled or, fermented or, used in salads. Fresh cabbage juice, prepared either separately or mixed with other vegetables such as carrot and celery, is often included in many commercial weight-loss diets (Samec et al, 2011). Due to its anti-inflammatory and antibacterial properties, cabbage has widespread use in traditional medicine, in alleviation of symptoms associated with gastrointestinal disorders (gastritis, peptic and duodenal ulcers, irritable bowel syndrome) as well as in treatment of minor cuts and wounds and mastitis, improve the bioavailable content of nonheme iron (Chiplonkar et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

Quality characteristics of white cabbage juice stored using thermal processing and addition of chemical additives

Kaur

Aggarwal

2017

JANS

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Cabbage (Brassica oleracea L. var. capitata) is one of the most important vegetables grown worldwide. Cabbage is valued for medicinal purposes in treating headaches, gout, diarrhea and peptic ulcers. The beneficial phytochemicals in cabbage help to activate and stabilize the body's antioxidant and detoxification mechanisms that dismantle and eliminate cancer-producing substances. This seasonal vegetable can be made available for the consumers in off seasons also in the form of juice. The juice can be made shelf stable by using thermal treatment and various chemical additives. Therefore, the aim of the experiment was to compare the effect of different chemical additives namely Sodium benzoate, Potassium metabisulfite (KMS) and their combinations and the heat treatment, on the physicochemical, phytochemical parameters and antioxidant activity of Cabbage juice for a period of 6 months at room temperature at the regular intervals.The parameters like TS and TSS did not change significantly. The minimum increase in acidity was found in samples treated with combination of Sodium benzoate and Potassium metabisulfite. The color was best preserved by addition of KMS where the L value changed from 52.66 to 50.86 after 6 months. The ascorbic acid, total phenol content and antioxidant activity was best preserved by KMS with final values of 2.51 mg/100 g,21.18 mg/100 g and 15.97 % respectively that were far better than the thermally treated samples with values 1.47 mg/100 g, 8.14 mg/100 g and 6.98 % respectively. Keeping in view all the parameters KMS was found to be the most appropriate agent for preservation.

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Antioxidant potency of white (Brassica oleracea L. var. capitata) and Chinese (Brassica rapa L. var. pekinensis (Lour.)) cabbage: The influence of development stage, cultivar choice and seed selection

Cited by 67 publications

References 27 publications

Antioxidant dietary fibres: Potential functional food ingredients from plant processing by-products

Antioxidant dietary fibres: Potential functional food ingredients from plant processing by-products

Evaluation of Antiulcerogenic Activity of Methanol Extracts of Brassica Oleracea Var. Capitata Rubra on Albino Rat Gastric Ulceration

Quality characteristics of white cabbage juice stored using thermal processing and addition of chemical additives

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