ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2024
Chemical Composition, Antimicrobial and Antioxidant Activities of Broccoli, Kale, and Cauliflower Extracts.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Valorization of Canola Leaves (Brassica napus L.) Through Sourdough Breadmaking: A Preliminary Study on Dough Rheology and Bread Quality.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Glucosinolate-Myrosinase Formulations for Adult Obesity: Towards Next Generation of Bioactive Therapies.Foods (Basel, Switzerland) · 2025Article
- An Integrated Approach for the Comprehensive Characterization of Metabolites in Broccoli (Plants (Basel, Switzerland) · 2025Article
- Circular valorization of green leafy side streams via pressurized liquid extraction techniques for recovery of bioactive compounds.Food chemistry: X · 2025Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
The brassicas have the potential to prevent chronic non-communicable diseases and it is proposed to evaluate the chemical composition, antioxidant and antimicrobial potential of broccoli, cabbage and extracts. The extracts were prepared and characterized and the antioxidant potential was evaluated against three radicals while the antimicrobial potential was analyzed using three techniques against four bacteria. The extracts have glucosinolates and phenolic compounds in their composition, and effectively inhibit the 2,2-diphenyl-1-picrylhydrazyl radical. The extracts of broccoli and cauliflower showed an inhibitory effect against hydroxyl radicals and nitric oxide. Disk diffusion showed that broccoli and cauliflower extract were active against three bacteria, while kale extract showed active halos for Gram-negative bacteria. Kale extract had an inhibitory effect Gram-positive bacteria, cauliflower extract inhibited the growth of Staphylococcus aureus. The cauliflower extract thus had a higher concentration of phenols, a strong antioxidant activity and promising results at a concentration of 100 mg/mL against S. aureus.
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Registered trials
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