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.
(2013). Cabbage (Brassica oleracea L. var. capitata) Phytochemicals with Antioxidant and Anti-inflammatory Potential. Asian Pacific Journal of Cancer Prevention, 14(11), 6657-6662.
MLA
. "Cabbage (Brassica oleracea L. var. capitata) Phytochemicals with Antioxidant and Anti-inflammatory Potential". Asian Pacific Journal of Cancer Prevention, 14, 11, 2013, 6657-6662.
HARVARD
(2013). 'Cabbage (Brassica oleracea L. var. capitata) Phytochemicals with Antioxidant and Anti-inflammatory Potential', Asian Pacific Journal of Cancer Prevention, 14(11), pp. 6657-6662.
VANCOUVER
Cabbage (Brassica oleracea L. var. capitata) Phytochemicals with Antioxidant and Anti-inflammatory Potential. Asian Pacific Journal of Cancer Prevention, 2013; 14(11): 6657-6662.