Cabbage (Brassica oleracea L. var. capitata) Phytochemicals with Antioxidant and Anti-inflammatory Potential


Background: The objective of this study was to investigate antioxidant and anti-inflammatory activity ofcabbage phytochemicals. Materials and
Methods: Color coordinates were evaluated by colorimetry, and theantioxidant and anti-inflammatory activities were analyzed by spectrophotometer for some common cabbagevarieties.
Results: Red heads had the highest total antioxidant contents followed by Savoy, Chinese and greenheads. The Chinese variety had the highest ABTS (2,2-azino-di-(3-ethylbenzthiazoline-sulfonic acid) antioxidantactivity, was 5.72 μmol TE/g fw (Trolox equivalent). The green variety had the highest DPPH (free radicalscavenging activity) antioxidant activity, which was 91.2 μmol TE/g fw. The red variety had the highest FRAP(ferric reducing antioxidant power) antioxidant activity, which was 80.8 μmol TE/g fw. The total phenol amountswere 17.2–32.6 mM trolox equivalent antioxidant capacity (TEAC) and the total flavonoid amounts were 40.0–74.2mg quercetin per gram. Methanolic extracts of different cabbage heads showed different anti-inflammatoryactivity values. Chinese, Savoy and green heads had the highest anti-inflammatory activity, while red heads hadthe lowest.
Conclusions: The results suggest that these varieties of cabbage heads could contribute as sources ofimportant antioxidant and anti-inflammatory related to the prevention of chronic diseases associated to oxidativestress, such as in cancer and coronary artery disease.