Chaudhary Ashun, Choudhary Sonika, Sharma Upendra, Vig Adarsh Pal, Singh Bikram, Arora Saroj
1Department of Botanical and Environmental Sciences, Guru Nanak Dev University, Amritsar, Punjab 143005 India.
2Present Address: Natural Product Chemistry and Process Development Division, Council of Scientific and Industrial Research-Institute of Himalayan Bioresource Technology (CSIR-IHBT), Palampur, HP 176 061 India.
J Food Sci Technol. 2018 May;55(5):1806-1815. doi: 10.1007/s13197-018-3095-0. Epub 2018 Mar 8.
Natural foods are used in many folks and household treatments and have immense potential to treat a serious complication and health benefits, in addition to the basic nutritional values. These food products improve health, delay the aging process, increase life expectancy, and possibly prevent chronic diseases. Purple head L. var. Plenck is one of such foods and in current studies was explored for chemical compounds at different development stages by gas chromatography-mass spectrometry. Antioxidant potential was explored employing different assays like molybdate ion reduction, DPPH, superoxide anion radical scavenging and plasmid nicking assay. Inspired by antioxidant activity results, we further explored these extracts for antiproliferative potential by morphological changes, cell cycle analysis, measurement of intracellular peroxides and mitochondrial membrane potential changes. Current study provides the scientific basis for the use of broccoli as easily affordable potent functional food.
天然食品被用于许多民间和家庭疗法中，除了基本的营养价值外，还具有治疗严重并发症和带来健康益处的巨大潜力。这些食品能改善健康、延缓衰老过程、延长预期寿命，并可能预防慢性疾病。紫甘蓝就是这类食品之一，在当前的研究中，通过气相色谱-质谱联用技术对其在不同发育阶段的化合物进行了探索。采用了不同的分析方法，如钼酸根离子还原法、DPPH法、超氧阴离子自由基清除法和质粒切口分析法来探究其抗氧化潜力。受抗氧化活性结果的启发，我们通过形态变化、细胞周期分析、细胞内过氧化物测量和线粒体膜电位变化，进一步探究了这些提取物的抗增殖潜力。当前的研究为将西兰花作为易于获得的高效功能性食品的使用提供了科学依据。
