ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2021
Phytochemical Composition, Antiglycation, Antioxidant Activity and Methylglyoxal-Trapping Action of Brassica Vegetables.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 21 citations in OpenAlex.
- Article
- Effects of incorporating green leafy vegetables with meals on starch and lipid digestibility under simulated gastrointestinal digestion.Scientific reports · 2025Article
- Phytochemical Composition and Functional Properties of Brassicaceae Microgreens: Impact of In Vitro Digestion.International journal of molecular sciences · 2024Article
- Prolong the shelf-life of the Pakchoi seedlings through the ammonium glycyrrhizinate.Food chemistry: X · 2024Article
- Chemical Composition, Antimicrobial and Antioxidant Activities of Broccoli, Kale, and Cauliflower Extracts.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Article
- Unraveling theFoods (Basel, Switzerland) · 2024Article
- Wild vs. CultivatedPlants (Basel, Switzerland) · 2023Article
- Anti-Glucotoxicity Effect of PhytoconstituentsInternational journal of molecular sciences · 2023Review
- Nutritional Composition and Antioxidant Activity ofPlants (Basel, Switzerland) · 2023Article
- D-Ribose-Induced Glycation and Its Attenuation by the Aqueous Extract ofMedicina (Kaunas, Lithuania) · 2022Article
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
Abstract
Brassica vegetables are common in cuisines worldwide. The aim of this study was to investigate the antiglycation, methylglyoxal (MG)-trapping action and antioxidant activity of Brassica vegetable extract (BVE) from cabbage, cauliflower and Chinese cabbage. The results showed that cauliflower had the highest phenolic content with the strongest DPPH radical scavenging activity, ferric reducing antioxidant power and oxygen radical absorbance capacity. Seven phenolic acids and three flavonoids were identified by ESI-Q-TOF-MS analysis. The common phenolic compounds in all BVE were sinapic acid and p-hydroxybenzoic acid. The BVE (0.5 mg/mL) showed significant inhibitory activity against glucose-induced fluorescent advanced glycation end products (AGEs) formation (34 - 67%) and preserved the amount of protein thiol group (30 - 35%). In addition, all extracts (0.125 - 4 mg/mL) also had the ability to trap MG, a reactive glycating agent. Total phenolic content of BVE exhibited a positive correlation with DPPH radical scavenging activity (r = 0.524) and % inhibition of AGE formation (r = 0.570) and % MG-trapping capacity (r = 0.786). These findings suggest that the BVE possesses antioxidant and antiglycating activity that may help to protect against protein glycation and oxidation mediated by glycation reaction.
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