West Asia Organization for Cancer Prevention (WAOCP), APOCP's West Asia Chapter. Asian Pacific Journal of Cancer Prevention 1513-7368 14 11 2013 11 01 Cabbage (Brassica oleracea L. var. capitata) Phytochemicals with Antioxidant and Anti-inflammatory Potential 6657 6662 28350 EN Journal Article 1970 01 01 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.

https://journal.waocp.org/article_28350_52583657b77af22c1a222d7c5934562a.pdf