Abstract
The occurrence of superoxide dismutase activity (SOD) in extracts of cabbage ( Brassica oleracea var. capitata) was detected by use of the nitroblue tetrazolium assay method for the measurement of superoxide anion (O − 2 ). The SOD activity found in aqueous extracts of cabbage was destroyed at temperatures greater than 45°C, whereas, for commercial preparations of bovine SOD, temperatures in excess of 65°C were required for deactivation of the enzyme. Heat inactivation energies have been calculated. Tests for sensitivity to cyanide have indicated that a substantial proportion of the cabbage SOD activity is due to the CuZn type of enzyme. As shown by isoelectric focusing, three SOD isoenzymes were present in the aqueous extracts of cabbage.
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