Abstract
This study focused our attention on the changes in physiological activities of cabbage after treatment under various cooking conditions. Fresh, boiled, broiled and acid-treated cabbage juices and solutions after cooking were examined for their priming effects of the endogenous production of tumor necrosis factor (TNF-α) in mice, the induction of quinone reductase [NAD(P)H: (quinone-acceptor) oxidoreductase, EC1.6.99.2: QR] in Hepa 1c1c7 cells, and the anti-proliferative activities on Hepa 1c1c7 cells. Boiled and broiled cabbage juices as well as fresh juice significantly increased the production of TNF-α and raised the potency of QR induction activities. Acid-treated cabbage juice was little effective in enhancing the productivity of TNF-α or the induction of QR. The growth of Hepa 1c1c7 cells was inhibited by fresh and broiled cabbage juices.
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