Influence of Boiling, Steaming and Frying of Selected Leafy Vegetables on the In Vitro Anti-inflammation Associated Biological Activities.

K Gunathilake,H Rupasinghe,K Ranaweera

doi:10.3390/plants7010022

Abstract

The aim of the present study was to evaluate the effect of cooking (boiling, steaming, and frying) on anti-inflammation associated properties in vitro of six popularly consumed green leafy vegetables in Sri Lanka, namely: Centella asiatica, Cassia auriculata, Gymnema lactiferum, Olax zeylanica, Sesbania grnadiflora, and Passiflora edulis. The anti-inflammation associated properties of methanolic extracts of cooked leaves were evaluated using four in vitro biological assays, namely, hemolysis inhibition, proteinase inhibition, protein denaturation inhibition, and lipoxygenase inhibition. Results revealed that the frying of all the tested leafy vegetables had reduced the inhibition abilities of protein denaturation, hemolysis, proteinase, and lipoxygenase activities when compared with other food preparation methods. Steaming significantly increased the protein denaturation and hemolysis inhibition in O. zeylanica and P. edulis. Steaming of leaves increased inhibition activity of protein denaturation in G. lactiferum (by 44.8%) and P. edulis (by 44%); hemolysis in C. asiatica, C. auriculata, and S. grandiflora; lipoxygenase inhibition ability in P. edulis (by 50%), C. asiatica (by 400%), and C. auriculata leaves (by 250%); proteinase inhibition in C. auriculata (100%) when compared with that of raw leaves. In general, steaming and boiling in contrast to frying protect the health-promoting properties of the leafy vegetables.

Highlights

Many degenerative human diseases, such as cancer, inflammation, and cardiovascular diseases have been recognized as a consequence of free radical damage. [1] Inflammation is a part of the complex biological response of vascular tissues to harmful stimuli, which is frequently linked with pain and involves many biological occurrences, such as an increase of vascular permeability, an increase of protein denaturation, and membrane alteration [2]
Frying of all the tested leafy vegetables resulted in the lowest protein denaturation inhibition ability when compared with other processing methods
The present study clearly indicates that the in vitro anti-inflammatory associated biological activities of studied green leafy vegetables are modified, increased or decreased, by boiling, steaming, and frying process, depending upon the vegetable species

Summary

Introduction

Many degenerative human diseases, such as cancer, inflammation, and cardiovascular diseases have been recognized as a consequence of free radical damage. [1] Inflammation is a part of the complex biological response of vascular tissues to harmful stimuli, which is frequently linked with pain and involves many biological occurrences, such as an increase of vascular permeability, an increase of protein denaturation, and membrane alteration [2]. Many degenerative human diseases, such as cancer, inflammation, and cardiovascular diseases have been recognized as a consequence of free radical damage. Numerous recent studies have shown that chronic inflammation is associated with a wide range of progressive diseases such as cancer, neurological disease, metabolic disorder, and cardiovascular disease [3]. There have been many studies undertaken on how to delay or prevent the onset of these chronic diseases, as these lead to global health problems. The most likely and practical way to fight against degenerative diseases, such as inflammation, is to improve body antioxidant status, which could be achieved by higher consumption of vegetables and fruits [4]. Foods from plant origin usually contain natural antioxidants that can scavenge free radicals [5]. Green leafy vegetables are rich sources of minerals and antioxidant

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