Effect of bioaccessibility of phenolic compounds on in vitro anticancer activity of broccoli sprouts

The Effect of Plant Ontogeny on Antioxidant Capacity and Bioaccessibility of Total Phenolic Compounds and Sulforaphane in Broccoli Sprouts

Broccoli sprouts are rich in some antioxidants compounds, such as: phenolic compounds and sulforaphane (SFN). However, little is known about the optimal maturation stage of sprouts to maximise these benefits and the bioaccessibility of these compounds after gastrointestinal digestion. In this study, the influence of plant ontogeny on the antioxidant capacity and bioaccessibility of total phenolic compounds (TPC) and SFN in 2-, 4- and 6-day-old broccoli sprouts was investigated. The antioxidant capacity was measured with Ferric Reducing Antioxidant Power (FRAP), 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays, the TPC content with the Folin-Ciocalteu method and the SFN content with high performance liquid chromatography (HPLC). Analyses were performed on both undigested and digested samples following the in vitro digestion protocol (INFOGEST 2.0). The TPC and the antioxidant capacity measured by the ABTS method were higher in the 4-day-old sprouts, while the antioxidant capacity measured by the FRAP and DPPH methods and the SFN content by HPLC were higher in the 2-day-old sprouts. In the digested samples, both TPC and antioxidant capacity by the FRAP and ABTS methods increased as the sprouts matured. However, SFN content remained higher in 2-day-old sprouts, gradually decreasing as germination progressed. Thus, TPC bioaccessibility increased with germination time, while SFN decreased, probably due to degradation or bioconversion during gastrointestinal digestion.

Pre-storage treatments of shredded white radish with Lactiplantibacillus plantarum 299v and inulin: untargeted metabolomics, enzymatic browning, antioxidant capacity, nutritional value and microbiological quality

BACKGROUND

The specific structure of low-processed foods places unique demands on technological processes. The study examines an alternative protocol to preserve the quality of shredded radish during cold storage - applying pre-storage treatments with the probiotic Lactiplantibacillus plantarum (SP) alone or in combination with the prebiotic inulin (SPI).

RESULTS

Shredded radish samples were soaked in the functional solutions and, after cold storage, were further tested in terms of colour changes, microbiological quality, nutritional value and antioxidant properties. The treatments not only improve microbiological safety and enhance colour stability but also maintain nutritional value without any adverse effects. The SPI-treated samples showed a 56% reduction in coliforms compared to the control and were rich in probiotics (6.74 log10CFU g-1). Both treatments reduced browning, which was especially visible in the SPI samples (40%). Compared to fresh samples, the application of SPI significantly increased the levels of glucoraphenin (2.19-fold), glucobrassicin (2.48-fold), gluconapoleiferin 1 and 2 isomers (2.97- and 2.17-fold) and oxodihydroxyoctadecenoic acid (29-fold). These changes were reflected in the improved antioxidant properties, including reducing, antiradical and lipid-protecting capacities. Treatments slightly decreased starch and protein content but without any negative impact on digestibility.

CONCLUSION

The results confirm that the pre-storage treatments described may be an alternative to traditional preservation methods and are practical tools for extending the shelf life and overall quality of shredded radish. © 2025 Society of Chemical Industry.

Phyto-nutraceutical promise of Brassica vegetables in post-genomic era: a comprehensive review

MAIN CONCLUSION

Brassica vegetables are one of the possible solutions to tackle the emerging human diseases and malnutrition due to their rich content of phyto-nutraceutaical compounds. The genomics enabled tools have facilitated the elucidation of molecular regulation, mapping of genes/QTLs governing nutraceutical compounds, and development of nutrient-rich Brassica vegetables. The enriched food products or foods as whole termed as functional foods are intended to provide health benefits. The 2500 year old Hippocratic phrase 'let thy food be thy medicine and thy medicine be thy food' remained in anonymity due to lack of sufficient evidence. However, today, we are facing reappraisal of healthy nutritious functional foods in battling diseases. In this context, the Brassica vegetables represent the most extensively investigated class of functional foods. An optimal consumption of Brassica vegetables is associated with lowering the risks of several types of cancer, chronic diseases, cardiovascular disease, and help in autism. In the post-genomic era, the integration of genetic and neoteric omics tools like transcriptomics, metabolomics, and proteomics have illuminated the downstream genetic mechanisms governing functional food value of Brassica vegetables. In this review, we have summarized in brief the phyto-nutraceutical profile and their functionality in Brassica vegetables. This review also highlights the progress made in identification of candidate genes/QTLs for accumulation of bioactive compounds in Brassica vegetables. We summarize the molecular regulation of major phytochemicals and breeding triumphs in delivering multifunctional Brassica vegetables.

Quantitative Determination of Biogenic Element Contents and Phytochemicals of Broccoli (Brassica oleracea var. italica) Cooked Using Different Techniques

In this study, the effect of different cooking techniques on broccoli moisture, total phenolic, total flavonoid, and radical scavenging capacity results, polyphenol contents, and their quantitative values was investigated. The total phenolic quantities of fresh and cooked broccoli samples were assessed to be between 36.32 (conventional boiling) and 423.39 mg GAE/100 g (microwave heating). The radical scavenging activities of the broccoli samples were reported between 2.55 (conventional boiling) and 4.99 mmol/kg (microwave heating). In addition, catechin and rutin quantities of the fresh and cooked broccoli samples were measured to be between 2.24 (conventional boiling) and 54.48 mg/100 g (microwave heating), and between 0.55 (conventional boiling) and 16.33 mg/100 g (microwave heating), respectively. The most abundant elements in fresh and cooked broccoli samples were K, Ca, P, S, and Mg. The results showed some changes depending on cooking techniques compared to the control. The bioactive properties of broccoli samples cooked by means of conventional boiling, boiling in vacuum bag, and high-pressure boiling were established to be lower compared to the fresh sample. Catechin, 3,4-dihydroxybenzoic acid, rutin, and gallic acid were the key phenolic compounds of fresh and cooked broccoli samples. The phenolic components of broccoli were significantly affected by the applied cooking techniques. The highest protein in broccoli samples was determined in the broccoli sample cooked by boiling in a vacuum bag. There were statistically significant changes among the mineral results of broccoli cooked with different cooking methods.

Broccoli extracellular vesicles enhance the therapeutic effects and restore the chemosensitivity of 5-fluorouracil on colon cancer

Broccoli contains an amount of biologically active substances, which bring beneficial effects on human health. Plant extracellular vesicles have been shown to be novel key factors in cancer diagnosis and tumor therapy. To date, the challenge of overcoming chemoresistance to 5-fluorouracil (5-FU) to facilitate the clinical management of colorectal cancer (CRC) has not been successful. Nevertheless, the functions of broccoli extracellular vesicles (BEVs) in the progression of CRC and 5-FU resistance are predominantly unclear. Herein, we showed that BEVs isolated from broccoli juice were effectively taken up by colorectal cancer HT-29 cells. The co-administration of BEVs and 5-FU significantly inhibited the proliferation and migration of colorectal cancer HT-29 cells, effectively blocking cell cycle progression. Furthermore, the co-administration of BEVs and 5-FU induced apoptosis by stimulating ROS production and disrupting mitochondrial function. Importantly, we found that BEVs reversed 5-FU resistance in HT-29 cells by suppressing the abnormal activation of the PI3K/Akt/mTOR signaling pathway. Collectively, our findings represent a novel strategy for utilizing BEVs to improve the efficacy of colorectal cancer treatment and enhance 5-FU chemosensitivity.

Bioaccessibility and bioactive potential of different phytochemical classes from nutraceuticals and functional foods

Nutraceuticals and functional foods are composed of especially complex matrices, with polyphenols, carotenoids, minerals, and vitamins, among others, being the main classes of phytochemicals involved in their bioactivities. Despite their wide use, further investigations are needed to certify the proper release of these phytochemicals into the gastrointestinal medium, where the bioaccessibility assay is one of the most frequently used method. The aim of this review was to gather and describe different methods that can be used to assess the bioaccessibility of nutraceuticals and functional foods, along with the most important factors that can impact this process. The link between simulated digestion testing of phytochemicals and their in vitro bioactivity is also discussed, with a special focus on the potential of developing nutraceuticals and functional foods from simple plant materials. The bioactive potential of certain classes of phytochemicals from nutraceuticals and functional foods is susceptible to different variations during the bioaccessibility assessment, with different factors contributing to this variability, namely the chemical composition and the nature of the matrix. Regardless of the high number of studies, the current methodology fails to assume correlations between bioaccessibility and bioactivity, and the findings of this review indicate a necessity for updated and standardized protocols.

Antioxidant and Antiproliferative Activities of Kale (Brassica oleracea L. Var. acephala DC.) and Wild Cabbage (Brassica incana Ten.) Polyphenolic Extracts

Brassicaceae are rich in healthy phytochemicals that have a positive impact on human health. The aim of this study was to analyze the phenolic compounds and antioxidant and anticancer potential of traditional Croatian kale (Brassica oleracea L. var. acephala DC.) and wild cabbage (Brassica incana Ten.) extracts. The phenolic groups and antioxidant activity were determined by spectrophotometry, selected phenolic compounds (ferulic acid, sinapic acid, salicylic acid, kaempferol, and quercetin) were analyzed by LC-MS/MS, and anticancer potential was evaluated in vitro using HeLa cells. The extracts of both plant species are rich in phenolic compounds and showed significant antioxidant activity at similar levels. LC-MS/MS detected sinapic acid as the most abundant phenolic acid, followed by ferulic acid, while salicylic acid was present at lower concentrations. A comparative analysis showed that wild cabbage contained significantly more sinapic acid, while kale contained more kaempferol and quercetin. Both Brassica extracts at a concentration of 50 µg mL^-1 showed an antiproliferative effect on HeLa cells, while they did not affect the proliferation of normal human skin fibroblasts. Wild cabbage extract also showed an antiproliferative effect on HeLa cells at a lower applied concentration of 10 µg mL^-1 of extracts. The clonogenic analysis also revealed the inhibitory effect of the extracts on HeLa colony growth.

Evaluation of freeze-dried phenolic extract from cashew apple by-product: Physical properties, in vitro gastric digestion and chemometric analysis of the powders

The aim of this study was to produce powders from the phenolic extract of the cashew by-product using maltodextrin and gum arabic as encapsulating agents to preserve these bioactive compounds and their antioxidative activity. Extraction was assisted by an ultrasound bath to increase the release of the bioactive compounds, resulting in the hydroalcoholic extract from cashew bagasse. The powders were physically and morphologically characterized, and their total phenolics, antioxidant activity and bioaccessibility were evaluated. All parameters were analyzed by chemometrics. In addition, UPLC-HRMS analysis was used to evaluate the phenolic profile of the extracts, revealing that the powders were able to protect some of the original compounds of the extract, such as catechin, the myricetin fraction and quercetin. The powders showed high total phenolic retention capacity, especially maltodextrin (2893.34 ± 20.18 mg GAE/100 g (DW)), which was the encapsulant that preserved the highest content of polyphenols and antioxidant activity after bioaccessibility in comparison to the unencapsulated extract. The powders showed low water activity (<0.2), low moisture (<8%), high solubility (>60 %) and low hygroscopicity (<4%). The SEM analysis showed that lyophilized extract samples resembled broken glass, which is characteristic of the lyophilization process, and in addition to a predominantly amorphous structure as demonstrated by the X-ray diffraction. The extraction and encapsulation of phenolic compounds from the cashew by-product through lyophilization and using maltodextrin and gum arabic as encapsulants enabled their preservation and potential use of these compounds by the nutraceutical or food industry, and can be used as food additive in order to enrich the content of compounds and the antioxidant activity of numerous products.

Extraction of Bioactive Compounds from Different Vegetable Sprouts and Their Potential Role in the Formulation of Functional Foods against Various Disorders: A Literature-Based Review

In this review, we discuss the advantages of vegetable sprouts in the development of food products as well as their beneficial effects on a variety of disorders. Sprouts are obtained from different types of plants and seeds and various types of leafy, root, and shoot vegetables. Vegetable sprouts are enriched in bioactive compounds, including polyphenols, antioxidants, and vitamins. Currently, different conventional methods and advanced technologies are used to extract bioactive compounds from vegetable sprouts. Due to some issues in traditional methods, increasingly, the trend is to use recent technologies because the results are better. Applications of phytonutrients extracted from sprouts are finding increased utility for food processing and shelf-life enhancement. Vegetable sprouts are being used in the preparation of different functional food products such as juices, bread, and biscuits. Previous research has shown that vegetable sprouts can help to fight a variety of chronic diseases such as cancer and diabetes. Furthermore, in the future, more research is needed that explores the extraordinary ways in which vegetable sprouts can be incorporated into green-food processing and preservation for the purpose of enhancing shelf-life and the formation of functional meat products and substitutes.

Nrf2 antioxidant pathway and apoptosis induction and inhibition of NF-κB-mediated inflammatory response in human prostate cancer PC3 cells by Brassica oleracea var. acephala: An in vitro study

BACKGROUND

Brassica oleracea var. acephala is a good source of health-promoting biologically active compounds like phenolics, vitamins, and glucosinolates.

METHODS AND RESULTS

This in vitro research was conducted to evaluate the apoptotic, antioxidant, anti-inflammatory, and antiproliferative properties of ethanolic extract of Brassica oleracea var. acephala (EEBO) in PC3 prostate cancer cells. The LC-MS/MS technique was applied to identify the biomolecules of EEBO. The MTT assay was used to evaluate the cytotoxic effects of EEBO on PC3 cells. Moreover, qRT-PCR was used to examine the expression levels of Nrf2, NQO1, HO-1, NF-κB, TNF-α, IL-6, BAX, and BCL-2 in PC3 cell line. MMP was predicted by Rhodamine 123 staining, and release of cytochrome c was detected by an ELISA kit. Further, apoptosis was quantified by DNA fragmentation assay. The Western blotting method was used to detect the protein expression levels, and The DPPH assay was applied to determine the antioxidant effect of EEBO. The formula and structure of 19 biomolecules were predicted by LC-MS/MS. EEBO exhibited scavenging activity for DPPH. The MTT test showed EEBO reduced the viability of PC3 cells. The mRNA and protein levels of NRF2 pathway genes and BAX were increased, but those of the NF-κB pathway genes and BCL-2 were decreased in the EEBO-treated cells. Moreover, EEBO led to the diminution of MMP and enhanced the release of cytochrome c and DNA fragmentation, which resulted in apoptosis.

CONCLUSIONS

Molecular changes due to the anticancer impact of EEBO on PC3 were involved in the induction of Nrf2 antioxidant pathway and apoptosis and inhibition of inflammation.

Edible Plant Sprouts: Health Benefits, Trends, and Opportunities for Novel Exploration

The consumption of plant sprouts as part of human day-to-day diets is gradually increasing, and their health benefit is attracting interest across multiple disciplines. The purpose of this review was to (a) critically evaluate the phytochemicals in selected sprouts (alfalfa, buckwheat, broccoli, and red cabbage), (b) describe the health benefits of sprouts, (c) assess the recent advances in sprout production, (d) rigorously evaluate their safety, and (e) suggest directions that merit special consideration for further novel research on sprouts. Young shoots are characterized by high levels of health-benefitting phytochemicals. Their utility as functional ingredients have been extensively described. Tremendous advances in the production and safety of sprouts have been made over the recent past and numerous reports have appeared in mainstream scientific journals describing their nutritional and medicinal properties. However, subjects such as application of sprouted seed flours in processed products, utilizing sprouts as leads in the synthesis of nanoparticles, and assessing the dynamics of a relationship between sprouts and gut health require special attention for future clinical exploration. Sprouting is an effective strategy allowing manipulation of phytochemicals in seeds to improve their health benefits.

Edible Flowers: Antioxidant Compounds and Their Functional Properties

Edible flowers have been widely consumed for ages until now. The attractive colors and shapes, exotic aroma, and delightful taste make edible flowers very easy to attain. Moreover, they also provide health benefits for consumers due to the unique composition and concentration of antioxidant compounds in the matrices. Knowing the bioactive compounds and their functional properties from edible flowers is necessary to diversify the usage and reach broader consumers. Therefore, this reported review could be useful for functional product development, engaging the discussed edible flowers. We present a comprehensive review of edible flower composition and the functional properties of their antioxidant compounds, mainly phenolics.

Effect of cold plasma and elicitors on bioactive contents, antioxidant activity and cytotoxicity of Thai rat-tailed radish microgreens

BACKGROUND

Raphanus sativus var. caudatus or Thai rat-tailed radish (RTR) contains glucosinolates and isothiocyanates with chemopreventive effects; however, only mature plants have been investigated to date. Thus, the present study aimed to determine isothiocyanates, phenolic compounds and flavonoid compounds, antioxidant activity, cytotoxicity, and antiproliferative activity of RTR microgreens grown from seeds treated with cold plasma (21 kV for 5 min), organic elicitor (160 mmol L^-1 NaCl, 10 mmol L^-1 CaCl₂ or 176 mmol L^-1 sucrose) or both in combination. Seeds were germinated on vermiculite and sprayed with deionized water or elicitor for 7 days before harvest.

RESULTS

Cold plasma had insignificant effect on growth, whereas NaCl and CaCl₂ increased fresh weight. Plasma with CaCl₂ led to the highest total isothiocyanate (ITC) content [1.99 g kg^-1 dry weight (DW)] in RTR microgreens containing raphasatin as the only ITC detected. Plasma treatment gave the highest total phenolic content (7.56 mg gallic acid equivalents g^-1 DW), antioxidant activity from a 2,2-diphenyl-1-picrylhydrazyl assay (7.70 mg trolox equivalents g^-1 DW) and ferric reducing antioxidant power assay (21.72 mg Fe²⁺ g^-1 DW). Microgreen extracts from plasma showed an IC₅₀ value of 29.28 and 13.83 μg mL^-1 towards MCF-7 and HepG2, respectively, with inhibitory properties on matrix metalloproteinase (MMP)-2 and MMP-9 proteins. Plasma enhanced Bax and Caspase-3 gene expression but reduced Bcl-2 and MMP-9 expression, indicating activation of apoptosis.

CONCLUSION

Cold plasma shows promise as an innovative tool to enhance bioactive compounds with chemopreventive benefits in microgreens. © 2020 Society of Chemical Industry.

The Potential of Selected Agri-Food Loss and Waste to Contribute to a Circular Economy: Applications in the Food, Cosmetic and Pharmaceutical Industries

The food sector includes several large industries such as canned food, pasta, flour, frozen products, and beverages. Those industries transform agricultural raw materials into added-value products. The fruit and vegetable industry is the largest and fastest-growing segment of the world agricultural production market, which commercialize various products such as juices, jams, and dehydrated products, followed by the cereal industry products such as chocolate, beer, and vegetable oils are produced. Similarly, the root and tuber industry produces flours and starches essential for the daily diet due to their high carbohydrate content. However, the processing of these foods generates a large amount of waste several times improperly disposed of in landfills. Due to the increase in the world’s population, the indiscriminate use of natural resources generates waste and food supply limitations due to the scarcity of resources, increasing hunger worldwide. The circular economy offers various tools for raising awareness for the recovery of waste, one of the best alternatives to mitigate the excessive consumption of raw materials and reduce waste. The loss and waste of food as a raw material offers bioactive compounds, enzymes, and nutrients that add value to the food cosmetic and pharmaceutical industries. This paper systematically reviewed literature with different food loss and waste by-products as animal feed, cosmetic, and pharmaceutical products that strongly contribute to the paradigm shift to a circular economy. Additionally, this review compiles studies related to the integral recovery of by-products from the processing of fruits, vegetables, tubers, cereals, and legumes from the food industry, with the potential in SARS-CoV-2 disease and bacterial diseases treatment.

In vitro bioaccessibility and antioxidant activity of black plum (Syzygium caryophyllatum)

Influence of drying, juice processing, and simulated enteric digestion on bioactive constituents and bioactivity of Syzygium caryophyllatum fruit was assessed and compared with fresh blueberry (Vaccinium angustifolium). Methanolic extracts of fresh fruits and processed products and digesta at different digestion phases were analyzed for phenolics, flavonoids, anthocyanin, β-carotene, lycopene, and ascorbic acid contents, and antioxidant activities. The results indicated that fresh black-plum possesses higher bioactives content and antioxidant activities compared to processed black plum. The contents of bioactives and antioxidant activities reduced gradually due to gastrocolic digestion. Bioaccessibility and bioavailability of bioactives from blueberry, black-plum, and its products showed significant variations. These results highlighted that the alterations in contents of bioactives and antioxidant activities of black-plum due to drying, juice processing, and gastrocolic digestion could potentially influence on bioaccessibility and dialysis or potential bioavailability of bioactives found in black-plums. PRACTICAL APPLICATIONS: The present research produced a comprehensive cognition regarding alterations in the contents of bioactive constituents and antioxidant activity of black plum due to drying, juice processing, and gastrointestinal digestion, which can function as a new source of functional food.

Bioactive Compounds and Bioactivities of Brassica oleracea L. var. Italica Sprouts and Microgreens: An Updated Overview from a Nutraceutical Perspective

Sprouts and microgreens, the edible seedlings of vegetables and herbs, have received increasing attention in recent years and are considered as functional foods or superfoods owing to their valuable health-promoting properties. In particular, the seedlings of broccoli (Brassica oleracea L. var. Italica) have been highly prized for their substantial amount of bioactive constituents, including glucosinolates, phenolic compounds, vitamins, and essential minerals. These secondary metabolites are positively associated with potential health benefits. Numerous in vitro and in vivo studies demonstrated that broccoli seedlings possess various biological properties, including antioxidant, anticancer, anticancer, antimicrobial, anti-inflammatory, anti-obesity and antidiabetic activities. The present review summarizes the updated knowledge about bioactive compounds and bioactivities of these broccoli products and discusses the relevant mechanisms of action. This review will serve as a potential reference for food selections of consumers and applications in functional food and nutraceutical industries.

Antiproliferative Effect of Bioaccessible Fractions of Four Brassicaceae Microgreens on Human Colon Cancer Cells Linked to Their Phytochemical Composition

The antiproliferative effect of the bioaccessible fractions (BFs) of four hydroponic Brassicaceae microgreens (broccoli, kale, mustard and radish) was evaluated on colon cancer Caco-2 cells vs. normal colon CCD18-Co cells after 24 h treatment with BFs diluted 1:10 v/v in cell culture medium. Their bioactivity was compared with the digestion blank, while the colon cancer chemotherapeutic drug 5-fluorouracil was used as a positive control. Cell viability (mitochondrial enzyme activity assay (MTT test) and Trypan blue test) and mechanisms related to antiproliferative activity (cell cycle, apoptosis/necrosis, mitochondrial membrane potential, reactive oxygen species (ROS) production, Ca2+ and glutathione (GSH) intracellular content) were studied. All microgreen BFs increased ROS and decreased GSH, altering the redox status and causing mitochondrial membrane dissipation followed by a general cell cycle arrest in G2/M and apoptotic cell death via a Ca2+-independent mechanism. As a result, the antioxidant bioactive compounds present in these microgreen species reduced the proliferation of tumoral cells (10 to 12.8% -MTT or 20 to 41.9% -Trypan blue), showing lesser effects with broccoli microgreens, in line with their lower ascorbic acid content and total antioxidant capacity. Therefore, the daily intake of microgreens within a balanced diet could be a preventive nutritional strategy to reduce the burden of chronic degenerative diseases such as colon cancer.

Effect of Basil Leaves and Wheat Bran Water Extracts on Antioxidant Capacity, Sensory Properties and Microbiological Quality of Shredded Iceberg Lettuce during Storage

The effect of basil leaf (BLE) and wheat bran (WBE) extracts (potent anti-browning agents), on the phenolic content, antioxidant potential, microbiological quality, and consumer quality of shredded lettuce during storage were studied. Treatment of lettuce with increasing concentrations of BLE proportionally increased the total phenolic content and antioxidant properties. Compared to the control, the treatment enhanced the antiradical properties. This was especially visible during the analysis of the chemical extracts, while this effect was not retained in the potentially bioaccessible fraction. In the lettuce stored for 8 days, the highest reducing potential and ability to quench radicals were observed in samples treated with 1% BLE-33 mg Trolox equivalent/g d.m. and 2.8 mg Trolox equivalent/g d.m., respectively. Compounds exhibiting antiradical properties were easily bioaccessible in vitro. There was no negative effect of the treatments on the consumer quality. Most importantly, after 8 days of storage, lettuce treated with the studied extract, except 10% WBE, had higher microbiological quality. After 8-day storage, the coliforms count was reduced by 84% and 88% in samples treated with 0.5% BLE and 10% WBE, respectively. In conclusion, treatments of shredded lettuce with BLE and WBE maintain or even improve its quality during storage.

Glucosinolates and phenolic compounds rich broccoli extract: Encapsulation by electrospraying and antitumor activity against glial tumor cells

Gliomas, intracranial malignant tumors, are aggressive, asymptomatic and difficult to treat due to their degree of infiltration, alternatives are needed to treat the disease. In this sense, natural compounds from the specialized metabolism of plants can act to control the disease. Glucosinolates and phenolic compounds, present in broccoli, have a potential to promote tumor cell death, however due to the low stability of these compounds, encapsulation becomes an alternative for their preservation. The objective was to encapsulate the broccoli extract by electrospraying and to evaluate its cytotoxicity in the primary cell culture of astrocytes and gliomas. The capsules were produced and characterized by encapsulation efficiency, functional groups, thermal stability and morphology, the capsule that presented the best parameters was used for the evaluation of cell cytotoxicity and antitumor activity. Capsules with equal or less than 50 % extract showed high encapsulation efficiency, high thermal stability and uniform morphology due to non-saturation of the active zein sites, which allowed a complete encapsulation of the added extract, as well as a greater protection of the compounds. The capsule with 50 % of the extract showed good results of the efficiency, morphology and thermal stability and was used to evaluate the antitumor activity, since the addition of extract in proportions greater than 60 % promoted saturation of the active sites and lower encapsulation efficiency, and directly affects the morphology and thermal stability. The encapsulated and unencapsulated extracts showed strong selective antitumor effect against glial tumor cells without toxicity to non-tumor cells.

Broccoli (Brassica oleracea L. var. italica) Sprouts as the Potential Food Source for Bioactive Properties: A Comprehensive Study on In Vitro Disease Models

Broccoli sprouts are an excellent source of health-promoting phytochemicals such as vitamins, glucosinolates, and phenolics. The study aimed to investigate in vitro antioxidant, antiproliferative, apoptotic, and antibacterial activities of broccoli sprouts. Five-day-old sprouts extracted by 70% ethanol showed significant antioxidant activities, analyzed to be 68.8 μmol Trolox equivalent (TE)/g dry weight by 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic (ABTS) assay, 91% scavenging by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, 1.81 absorbance by reducing power assay, and high phenolic contents by high-performance liquid chromatography (HPLC). Thereafter, sprout extract indicated considerable antiproliferative activities towards A549 (lung carcinoma cells), HepG2 (hepatocellular carcinoma cells), and Caco-2 (colorectal adenocarcinoma cells) using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay, with IC₅₀ values of 0.117, 0.168 and 0.189 mg/mL for 48 h, respectively. Furthermore, flow cytometry confirmed that Caco-2 cells underwent apoptosis by an increase of cell percentage in subG1 phase to 31.3%, and a loss of mitochondrial membrane potential to 19.3% after 48 h of treatment. Afterward, the extract exhibited notable antibacterial capacities against Bacillus subtilis and Salmonella Typhimurium with minimum inhibition concentration (MIC) values of 0.39 and 0.78 mg/mL, appropriately, along with abilities against Staphylococcus aureus and Escherichia coli with an MIC value of 1.56 mg/mL. Thus, broccoli sprouts were confirmed as a potential food source for consumers’ selection and functional food industry.

Impact of Interactions between Ferulic and Chlorogenic Acids on Enzymatic and Non-Enzymatic Lipids Oxidation: An Example of Bread Enriched with Green Coffee Flour

This study investigated the activity, mode of inhibition, and interactions between lipoxygenase (LOX) inhibitors and compounds able to inhibit lipids oxidation (LPO) derived from green coffee beans (GCBs), wholemeal wheat flour (WF), and bread enriched with GCB, in comparison with pure chemical standards of the main active components—ferulic (FA) and chlorogenic acids (CGA). Both GCB and WF contain potentially bioaccessible and bioavailable LPO inhibitors acting synergistically. Both FA and CGA presented nearly additive interaction. Potentially bioaccessible LOX inhibitors from GCB and WF acted synergistically, whereas moderate antagonism was found for potentially bioavailable compounds. The activity of CGA and FA was quite similar (EC50 = 18.56 and 22.36 g DW/ml, respectively) and synergistic action between these components was found. The LPO activity of functional breads was positively correlated with the percentage of GCB (R2 = 0.98). Ferulic acid and CGA acted as competitive LOX inhibitors, whereas potentially bioaccessible compounds from bread enriched with GCB demonstrated an uncompetitive mode of action. Green coffee beans, WF, and the proposed functional product could be helpful in dietary therapy and prevention of so-called lifestyle disorders related with the lipid metabolism. Moreover, this paper highlights the need to study the interactions between the active ingredients of newly designed functional products.

Phenolic content and some physical properties of dried broccoli as affected by drying method

Broccoli samples ( Brassica oleracea) with an initial moisture content of 82.87% (wb) were dried using microwave technology (18, 36, and 54 W/g). Convective drying was used as a control group. The dependent variables investigated in the study were phenolic content, color, rehydration capacity, and microstructure of broccoli samples. Moreover, the best fitting thin layer model to the experimental moisture ratio was determined. The phenolic contents were found as 892.4, 740.6, and 759.8 mg gallic acid/100 g dry matter for fresh, convective dried, and microwave (MW) dried at 54 W/g broccoli samples, respectively. The total phenolic content of samples dried at 54 W/g was closest to fresh samples compared to other MW power intensities and convective drying. A similar result was obtained for color values too. L*, a*, and b* of microwave-dried samples at 54 W/g were comparable to fresh broccoli. Another important result obtained from the study was the insignificant effect of drying conditions on rehydration capacity. In addition, it was found that microwave power had a positive effect on drying time; as the microwave powers applied were compared, the shortest drying time was reached at 54 W/g. When the process durations of microwave drying and convective drying were compared, it can be reported that a much lower process time for microwave drying was obtained with respect to convective drying. Drying in microwave oven has reduced the drying time by 49-52%. In the light of the results obtained, it may be declared that it is possible to produce high-quality dried broccoli samples in a very short time by using microwave drying at 54 W/g.

Effect of industrial freezing on the physical and nutritional quality traits in broccoli

Broccoli was blanched and frozen at industrial scale to ascertain the physical and nutritional changes that take place in industrial processing. Colour, texture, ascorbic and dehydroascorbic acids, glucosinolates, phenolic compounds, antioxidant capacity, mineral nutrients and microstructure were evaluated. Blanching and freezing caused a decrease in lightness and firmness. Losses of phenolic compounds and ascorbic acid + dehydroascorbic acid reached about 57% and 30%, respectively. The antioxidant capacity was similar in fresh and treated broccoli, and the glucosinolates remained constant. These results show that frozen broccoli retains antioxidants compounds, vitamin C and glucosinolates even after industrial processing, meaning that industrially frozen broccoli intended for human consumption can be considered rather similar to the fresh product.

Home food preparation techniques impacted the availability of natural antioxidants and bioactivities in kale and broccoli

This study evaluated the effects of grinding and chopping with/without microwaving on the health-beneficial components, and antioxidant, anti-inflammation and anti-proliferation capacities of commercial kale and broccoli samples. The availability of indole-3-carbinol (I3C) was evaluated using high-performance liquid chromatography. The total phenolic contents, the scavenging activities against DPPH, oxygen, hydroxyl and ABTS cation radicals, and cell-based antioxidant activities were determined for the antioxidant capacities. The results indicated that chopping released the least nutraceutical components and antioxidant compounds. Microwaving had no effect on the I3C release from kale, but resulted in an elevated (more than 2-fold) release of I3C from broccoli. In addition, the choice of a blender affected the availability of the anti-proliferative compounds from the vegetables, while it had no effect on the availability of their anti-inflammatory compounds. In summary, different food preparation methods could strongly impact the availability of bioactive factors in the selected vegetables. These findings suggest that choosing an appropriate food processing method for each vegetable might be critical to obtain desirable health-beneficial effects.

In Vitro and Ex Vivo Chemopreventive Action of Mauritia flexuosa Products

Mauritia flexuosa (Arecaceae), known as "Buriti," is a Brazilian palm tree with high economic potential for local communities. Herein, we investigated the phytochemistry profile and antioxidant potential of M. flexuosa fruits and determined the bioaccessibility of phenolic compounds. Peels revealed upper values for phenols, flavonoids, carotenoids, tannins, and ascorbic acid when compared to the pulps and endocarps. All samples showed capacity to scavenger free radicals (0.5, 1.0, 2.0, 4.0, and 8.0 mg/mL) but peels presented higher scavenger action in all methods explored. Phenolic compounds identified by HPLC displayed reduced bioaccessibility after in vitro simulated gastrointestinal digestion for pulp (38.7%), peel (18.7%), and endocarp (22.3%) extracts (P < 0.05). Buriti fruits also protected rat blood cells against lysis induced by peroxyl radicals. We demonstrated the promising chemopreventive potentialities of M. flexuosa fruits and their by-products and peels with higher quantities of bioactive compounds and phenolic substances before and after in vitro bioaccessibility investigation. In Brazil, these parts are discarded or underused, mainly as feed for ruminant animals. Consequently, it is extremely important to explore nutritional characteristics of these by-products for human/livestock foods and to install biofriendly techniques and sustainable biotechnology handling of natural resources.

Comparative Study of Predominant Phytochemical Compounds and Proapoptotic Potential of Broccoli Sprouts and Florets

The study compares lyophilized broccoli sprouts and florets in terms of their chemical composition, cytotoxic and proapoptotic potential against hepatocellular carcinoma HepG2, colorectal cancer SW480, and skin fibroblast BJ cells. Sinapic and isochlorogenic acids were predominant phenolics in the sprouts and florets, respectively. The amount of sulforaphane in the sprouts was significantly higher vs. florets. Oleic and linoleic acids dominated in the sprouts, while caproic, stearic and oleic acids in the florets. Broccoli sprouts were selectively cytotoxic on HepG2 and SW480 cells, with proapoptotic effect for the latter, while the florets were less selective, but more active, with profound proapoptotic effect for HepG2 cells (77.4%). Thus, lyophilized broccoli sprouts may be effectively used in dietary chemoprevention.

Effects of sprouting and postharvest storage under cool temperature conditions on starch content and antioxidant capacity of green pea, lentil and young mung bean sprouts

The effects of germination of selected legumes and further storage of sprouts under cool conditions on the phenolics, antioxidant activity and starch content and their potential bioaccessibility were elucidated. In green pea and mung bean sprouts a slight increase of chemically extractable phenolics (including flavonoids) during the first 4 days of sprouting was observed. Digestion in vitro released phenolics; however, flavonoids were poorly bioaccessible. Storage of green pea sprouts decreased reducing power and increased the antiradical ability. Reducing potential of potentially bioaccessible fraction of stored lentil sprouts was elevated of 40%, 31% and 23% in 3-, 4- and 5-day-old sprouts, respectively. Postharvest storage significantly increases the starch digestibility and values of expected glycemic index (eGI)--the highest eGIs were determined for 5-day-old stored sprouts; 75.17-green pea, 83.18-lentil and 89.87-mung bean. Bioactivity and nutritional quality of legumes is affected by sprouting and further storage at low temperatures.

Antioxidant capacity of broccoli sprouts subjected to gastrointestinal digestion

BACKGROUND

Broccoli is a common vegetable recognized as a rich source of antioxidants. To date, research on the antioxidant properties of broccoli, predominantly conducted on extracts, has not considered the lesions of composition and this activity after gastrointestinal digestion. Here the stability of antioxidants during gastrointestinal digestion was evaluated in conjunction with the protective effects of broccoli sprouts (BS) against oxidative stress in human colon cells.

RESULTS

The obtained data suggest that, among the biocompounds identified in BS, glucosinolates were mainly degraded under gastrointestinal digestion, while phenolics, particularly hydroxycinnamic acid derivatives, were the most resistant constituents. The antioxidant capacity of BS extract subjected to gastrointestinal digestion was similar to or higher than that determined for non-digested BS. Gastrointestinal digested BS extract exhibited reactive oxygen species (ROS)-inhibitory capacity in NCM460 human colon cells, with 1 mg mL(-1) showing an ROS clearance of 76.59%. A 57.33% reduction in oxidative DNA damage in NCM460 cells due to treatment with digested BS extract was observed.

CONCLUSION

The results lend support to the possible application of BS as a rich source of antioxidants to improve the defensive system against oxidative stress in the human colon mucosa.

Elicitation with abiotic stresses improves pro-health constituents, antioxidant potential and nutritional quality of lentil sprouts

Phenolic content and antioxidant potential of lentil sprouts may be enhanced by treatment of seedlings in abiotic stress conditions without any negative influence on nutritional quality. The health-relevant and nutritional quality of sprouts was improved by elicitation of 2-day-old sprouts with oxidative, osmotic, ion-osmotic and temperature stresses. Among the sprouts studied, those obtained by elicitation with osmotic (600 mM mannitol) and ion-osmotic (300 mM NaCl) shocks had the highest total phenolic content levels: 6.52 and 6.56 mg/g flour, respectively. Oxidative stress significantly enhanced the levels of (+)-catechin and p-coumaric acid. A marked elevation of the chlorogenic and gallic acid contents was also determined for sprouts induced at 4 °C and 40 °C. The elevated phenolic content was translated into the antioxidant potential of sprouts, especially the ability to reduce lipid oxidation. A marked elevation of this ability was determined for seedlings treated with 20 mM, 200 mM H2O2 (oxidative stress) and 600 mM mannitol (osmotic stress); about a 12-fold, 8-fold and 9.5-fold increase in respect to control sprouts. The highest ability to quench free radicals was observed in sprouts induced by osmotic stress (IC50- 4.91 and 5.12 mg/ml for 200 mM and 600 mM mannitol, respectively). The highest total antioxidant activity indexes were determined for sprouts elicited with 20 mM H2O2 and 600 mM mannitol: 4.0 and 3.4, respectively. All studied growth conditions, except induction at 40 °C, caused a significant elevation of resistant starch levels which was also affected in a subsequent reduction of starch digestibility. Improvement of sprout quality by elicitation with abiotic stresses is a cheap and easy biotechnology and it seems to be an alternative to conventional techniques applied to improve the health promoting phytochemical levels and bioactivity of low-processed food.

Effect of Se treatment on glucosinolate metabolism and health-promoting compounds in the broccoli sprouts of three cultivars

Broccoli sprouts are natural functional foods for cancer prevention because of their high glucosinolate (GSL) content and high selenium (Se) accumulation capacity. The regulation mechanism of Se on GSL metabolism in broccoli sprouts was explored. In particular, the effects of Se treatment (100 μmol/L selenite and selenate) on the Se, sulfur (S), glucosinolate and sulforaphane contents; myrosinase activity and health-promoting compounds (ascorbic acid, anthocyanin, total phenolics and flavonoids) of three, 5 day old, cultivars were investigated. The treatment did not influence the total GSL and ascorbic acid contents; significantly increased the myrosinase activity and sulforaphane, anthocyanin and flavonoids contents; and decreased the total phenolics content. The increase in sulforaphane during early growth can be primarily attributed to the increased myrosinase activity caused by Se treatment. Broccoli sprouts with suitable selenite and selenate concentrations, in the early growth days, could be desirable for improved human health.

Coffee with ginger - interactions of biologically active phytochemicals in the model system

This study evaluated the interactions between antiradical and anti-inflammatory compounds from coffee and ginger. Results obtained for whole plant material extracts were compared with those for chlorogenic and caffeic acids (the main hydroxycinnamic acids of plant material). All the tested samples showed the ability to scavenge free radicals and to inhibit lipoxygenase (LOX) activity. Both of these activities increased after simulated gastrointestinal digestion. Aromatic additives, such as ginger, are able to change the antioxidant properties of coffee extract and antioxidant interactions may be identified using two methods. Antiradical phytochemicals from coffee and ginger acted synergistically - isoboles adopted a concave form, while after digestion in vitro an additive reaction was observed; in turn, chemical standards acted antagonistically. Water extractable LOX inhibitors acted antagonistically; however, after digestion in vitro synergism was observed. The same kind of interaction was determined for standard compounds. These results were confirmed by IF (interaction factor) analysis.

Anticancer and antioxidant activity of bread enriched with broccoli sprouts

This study is focused on antioxidant and anticancer capacity of bread enriched with broccoli sprouts (BS) in the light of their potential bioaccessibility and bioavailability. Generally, bread supplementation elevated antioxidant potential of product (both nonenzymatic and enzymatic antioxidant capacities); however, the increase was not correlated with the percent of BS. A replacement up to 2% of BS gives satisfactory overall consumers acceptability and desirable elevation of antioxidant potential. High activity was especially found for extracts obtained after simulated digestion, which allows assuming their protective effect for upper gastrointestinal tract; thus, the anticancer activity against human stomach cancer cells (AGS) was evaluated. A prominent cytostatic response paralleled by the inhibition of AGS motility in the presence of potentially mastication-extractable phytochemicals indicates that phenolic compounds of BS retain their biological activity in bread. Importantly, the efficient phenolics concentration was about 12 μM for buffer extract, 13 μM for extracts after digestion in vitro, and 7 μM for extract after absorption in vitro. Our data confirm chemopreventive potential of bread enriched with BS and indicate that BS comprise valuable food supplement for stomach cancer chemoprevention.

Alkyl caffeates improve the antioxidant activity, antitumor property and oxidation stability of edible oil

Caffeic acid (CA) is distributed widely in nature and possesses strong antioxidant activity. However, CA has lower solubility in non-polar media, which limits its application in fat-soluble food. To increase the lipophilicity of natural antioxidant CA, a series of alkyl caffeates were synthesized and their antioxidant and antitumor activities were investigated. The antioxidant parameters, including the induction period, acid value and unsaturated fatty acid content, of the alkyl caffeates in edible oil were firstly investigated. The results indicated that alkyl caffeates had a lower DPPH IC₅₀ (14–23 µM) compared to CA, dibutyl hydroxy toluene (BHT) and Vitamin C (24–51 µM), and significantly inhibited four human cancer cells (SW620, SW480, SGC7901 and HepG2) with inhibition ratio of 71.4–78.0% by a MTT assay. With regard to the induction period and acid value assays, methyl and butyl caffeates had higher abilities than BHT to restrain the oxidation process and improve the stability of edible oil. The addition of ethyl caffeate to oil allowed maintenance of a higher unsaturated fatty acid methyl ester content (68.53%) at high temperatures. Overall, the alkyl caffeats with short chain length (n<5) assessed better oxidative stability than those with long chain length. To date, this is the first report to the correlations among the antioxidant activity, anticancer activity and oxidative stability of alkyl caffeates.

Elicitation and precursor feeding as tools for the improvement of the phenolic content and antioxidant activity of lentil sprouts

This study considered the efficacy of UV-B treatment and precursor feeding with phenolic synthesis precursors in relation to the production of polyphenol-rich sprouts. The used modifications of sprouting caused an increase in the activities of tyrosine ammonia-lyase and phenylalanine ammonia-lyase. The biotechnological approaches used allowed for a significant enhancement of the antioxidant potential of sprouts that was strongly and positively correlated with total phenolic content. The highest increase of flavonoids content was found for the sprouts obtained with phenylalanine treatment (2.41mg/gFM, 1.6-fold with respect to the control). The highest increase in the antioxidant capacity was found for the sprouts obtained with phenylalanine (an increase of 27% after solid-liquid extraction) and combined UV-tyrosine treatments (an increase of 44% for potentially bioaccessible fractions). The results of this work may suggest the use of elicitation supported by precursor feeding as an easy and cheap tool for improving the nutraceutical potential of low-processed food.

Nutritional and Antioxidant Potential of Lentil Sprouts Affected by Elicitation with Temperature Stress

The influences of temperature stress on antioxidant potential and nutritional quality of lentil sprouts were studied. Temperature treatments (TC, 1 h at 4 °C; TH, 1 h at 40 °C) significantly improved the nutraceutical potential without any negative effect on nutritional quality. In comparison to control, elicited sprouts were characterized by elevated content of condensed tannins, flavonoids, and total phenolics. The highest content of total phenolics and flavonoids was determined for 6-day-old TH sprouts -23.7 ± 0.87 and 2.50 ± 0.07 mg/(g of dry weight (DW)), respectively. The general trend of antiradical, lipid preventing, and reducing properties in elicited sprouts indicates a significantly improvement of these activities. The highest reducing power was determined for 6-day-old sprouts induced at TH (0.43 ± 0.02 mmol of Trolox/(g of DW)), while the lowest for 3-day-old sprouts elicited at TC (0.29 ± 0.02 mmol of Trolox/(g of DW)). Both modifications effectively elevated the ability to prevent lipids against oxidation (in 3-day-old sprouts a 3.3- and 4-fold increase for TC and TH, respectively).

In vitro bioaccessibility of copper, iron, zinc and antioxidant compounds of whole cashew apple juice and cashew apple fibre (Anacardium occidentale L.) following simulated gastro-intestinal digestion

Considering the lack of research studies about nutrients' bioaccessibility in cashew apple, in this study the whole cashew apple juice and the cashew apple fibre were submitted to simulated in vitro gastrointestinal digestion. The samples were analysed before and after digestion and had their copper, iron, zinc, ascorbic acid, total extractable phenols and total antioxidant activity assessed. As a result, for the whole cashew apple juice, the content of copper and iron minerals bioaccessible fraction were 15% and 11.5% and for zinc this level was 3.7%. Regarding the cashew apple fibre, the bioaccessible fraction for these minerals was lower than 5%. The ascorbic acid, total extractable polyphenols and total antioxidant activity bioaccessible fraction for whole cashew apple juice showed bioaccessibility percentages of 26.2%, 39% and 27%, respectively, while for the cashew apple fibre, low bioaccessibles levels were found. The bioacessible percentage of zinc, ascorbic acid and total extractable polyphenols were higher in cashew apple juice than cashew apple fibre.

Bioaccessibility in vitro of nutraceuticals from bark of selected Salix species

The aim of this study was to investigate and to compare the extractability, bioaccessibility, and bioavailability in vitro of antioxidative compounds from bark of selected Salix species: S. alba (SA), S. daphnoides (SD), S. purpurea (SP), and S. daphnoides x purpurea (SDP) hybrid willow clones originating from their natural habitats and cultivated on the sandy soil. The highest amount of phenolic glycosides was found in the bark of SDP and SD. The best source of phenolics was bark of SDP. The highest content of flavonoids were found in SD bark samples, whereas the highest concentration of bioaccessible and bioavailable phenolic acids was determined in SDP bark. Bark of all tested Salix species showed significant antiradical activity. This properties are strongly dependent on extraction system and genetic factors. Regardless of Salix genotypes, the lowest chelating power was found for chemically-extractable compounds. Bark of all Salix species contained ethanol-extractable compounds with reducing ability. Besides this, high bioaccessibility and bioavailability in vitro of Salix bark phytochemicals were found. Obtained results indicate that extracts from bark tested Salix genotypes can provide health promoting benefits to the consumers; however, this problem requires further study.

Nutraceutical potential of tinctures from fruits, green husks, and leaves of Juglans regia L

The aim of this study was to assess the phenolic composition and nutraceutical potential of tinctures from fruits in two stages of maturity (F3, younger; F25, older), green husks (GH), and leaves (L) of Juglans regia L. In all extracts gallic, protocatechuic, 3-caffeoylquinic, 3-ρ-coumaroylquinic, 4-caffeoylquinic, 4-ρ-coumaroylquinic, and ρ-coumaric acids and quercetin-3-O-deoxyhexoside were detected using UPLC-MS technique. Caffeic acid hexoside I and quercetin-3-O-deoxyhexoside I have been identified in GH tincture. The highest ability to chelate Fe²⁺ was observed for GH tincture (EC₅₀ = 71.01 ± 3.55 mg FM/mL), whereas the lowest was observed (EC₅₀ = 131.06 ± 6.55 mg FM/mL) for F3 tincture. The highest reducing power was found for F3 and F25 (EC₅₀ = 32.47 ± 1.53 and 36.07 ± 1.72 mg FM/mL, resp.). Ability of tinctures to prevent lipids against oxidation was relatively low. The highest activity (EC₅₀ = 126.49 ± 6.32 mg FM/mL) was determined for F25. Tested tinctures showed relatively high antiradical activity—EC₅₀ values ranged from 100.56 ± 5.03 to 129.04 ± 6.45 mg FM/mL for L and F25, respectively. The results obtained suggest that J. regia can be a source of bioactive compounds with antioxidant properties.