Comparative study of young shoots and the mature red headed cabbage as antioxidant food resources with antiproliferative effect on prostate cancer cells.

Mariola Drozdowska,Teresa Leszczyńska,Aneta Koronowicz,Kinga Dziadek,Ewelina Piasna-Słupecka

doi:10.1039/d0ra07861a

Mariola Drozdowska, Teresa Leszczyńska + Show 3 more

Open Access

https://doi.org/10.1039/d0ra07861a

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Journal: RSC advances	Publication Date: Jan 1, 2020
Citations: 22	License type: CC BY 3.0

Affiliation: University of Agriculture in Krakow

Abstract

The increasing knowledge on health benefit properties of plant origin food ingredients supports recommendations for the use of edible plants in the prevention of diet related diseases, including cancer. The beneficial effects of young shoots of red cabbage can be attributed to their mixture of phytochemicals possessing antioxidant and potential anticancer activity. The objective of this study was to compare the content of bioactive compounds, including HPLC analysis of polyphenols and antioxidant activity of young shoots of red cabbage and the vegetable at full maturity. The content of vitamin C and polyphenols in juices obtained from young shoots and the mature vegetable were also determined. The other aim of this study was to confirm the hypothesis that juice of young shoots more effectively, compared to juice of the mature vegetable, reduces the proliferation of prostate cancer cell lines DU145 and LNCaP in vitro. A significantly higher content of vitamin C and carotenoids, as well as a higher antioxidant activity were found in edible young shoots in comparison to the mature vegetable. In addition, studies have shown higher amount of vitamin C in the juice of young shoots than in the juice of the mature vegetable and similar content of polyphenolic compounds. The level of total polyphenol content in the studied plant samples did not differ significantly. Flavonoids were the main polyphenols in young shoots and juice obtained from them, while phenolic acids were dominant in the mature vegetable and in juice obtained from it. The juice of young shoots has shown stronger in vitro anti-proliferation effect against prostate cancer cells than juice of the mature vegetable.

Highlights

The widespread threat of diet-related diseases has led to a conscious search for health bene ting food, including preventive and functional food
This study indicated that dry matter content in juice of young shoots and of the mature vegetable was 5.0 and 7.2 g, respectively
The results of our research showed that the vitamin C concentration in young shoots (795.9 mg/100 g dry weight (DW)) was about 2-fold higher than that of the mature cabbage (415.1 mg/100 g DW) (Table 1)

Summary

Introduction

The widespread threat of diet-related diseases has led to a conscious search for health bene ting food, including preventive and functional food. Fruits and vegetables are an important part of the human diet and provide valuable nutrients. Identifying and assessing the health properties of plant bioactive compounds can help understand the close relationship between diet and non-communicable diseases. According to WHO recommendations, 400 g of fruit and vegetables should be eaten each day to supply the right amount of nutrients that are essential for good health. The bene cial effects of plants have been attributed to compounds with e.g. antioxidant activity, which provide bioactive mechanisms to reduce free radical induced oxidative stress. In the case of food of plant origin, primarily vitamins, carotenoids and polyphenolic compounds show antioxidant properties.[1] Antioxidants are capable of scavenging free radicals, inhibiting pro-oxidative

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