Are Raw Brassica Vegetables Healthier Than Cooked Ones? : A Randomized, Controlled Crossover Intervention Trial on the Health-Promoting Potential of Ethiopian Kale

Schlotz, Nina; Odongo, Grace A.; Herz, Corinna; Waßmer, Hanna; Kühn, Carla; Hanschen, Franziska S.; Neugart, Susanne; Binder, Nadine; Ngwene, Benard; Lamy, Evelyn

Are Raw Brassica Vegetables Healthier Than Cooked Ones? : A Randomized, Controlled Crossover Intervention Trial on the Health-Promoting Potential of Ethiopian Kale

Dateien

Schlotz_2-cf0oehcyx8w83.pdfGröße: 1.15 MBDownloads: 255

Datum

2018

Autor:innen

Schlotz, Nina

Odongo, Grace A.

Herz, Corinna

Waßmer, Hanna

Kühn, Carla

Hanschen, Franziska S.

Neugart, Susanne

Binder, Nadine

Ngwene, Benard

Lamy, Evelyn

et al.

Open Access-Veröffentlichung

Open Access Gold

Sammlungen

Biologie

Publikationstyp

Zeitschriftenartikel

Publikationsstatus

Published

Erschienen in

Nutrients. 2018, 10(11), 1622. eISSN 2072-6643. Available under: doi: 10.3390/nu10111622

Zusammenfassung

The present human intervention trial investigated the health-promoting potential of B. carinata, with a focus on effects of thermal processing on bioactivity. Twenty-two healthy subjects consumed a B. carinata preparation from raw (allyl isothiocyanate-containing) or cooked (no allyl isothiocyanate) leaves for five days in a randomized crossover design. Peripheral blood mononuclear cells were exposed to aflatoxin B1 (AFB1), with or without metabolic activation using human S9 mix, and subsequently analyzed for DNA damage using the comet assay. Plasma was analyzed for total antioxidant capacity and prostaglandin E₂ (PGE₂) levels. Cooked B. carinata significantly reduced DNA damage induced by AFB1 as compared to baseline levels (+S9 mix: 35%, -S9 mix: 33%, p ≤ 0.01, respectively). Raw B. carinata only reduced DNA damage by S9-activated AFB1 by 21% (p = 0.08). PGE₂ plasma levels were significantly reduced in subjects after consuming raw B. carinata. No changes in plasma antioxidant capacity were detectable. A balanced diet, including raw and cooked Brassica vegetables, might be suited to fully exploit the health-promoting potential. These results also advocate the promotion of B. carinata cultivation in Eastern Africa as a measure to combat effects of unavoidable aflatoxin exposure.

Fachgebiet (DDC)

570 Biowissenschaften, Biologie

Schlagwörter

aflatoxin B1; Brassica vegetables; cancer chemoprevention; anti-genotoxicity; comet assay

Zitieren

ISO 690

SCHLOTZ, Nina, Grace A. ODONGO, Corinna HERZ, Hanna WASSMER, Carla KÜHN, Franziska S. HANSCHEN, Susanne NEUGART, Nadine BINDER, Benard NGWENE, Evelyn LAMY, 2018. Are Raw Brassica Vegetables Healthier Than Cooked Ones? : A Randomized, Controlled Crossover Intervention Trial on the Health-Promoting Potential of Ethiopian Kale. In: Nutrients. 2018, 10(11), 1622. eISSN 2072-6643. Available under: doi: 10.3390/nu10111622

BibTex

@article{Schlotz2018-11-02Brass-45509,
  year={2018},
  doi={10.3390/nu10111622},
  title={Are Raw Brassica Vegetables Healthier Than Cooked Ones? : A Randomized, Controlled Crossover Intervention Trial on the Health-Promoting Potential of Ethiopian Kale},
  number={11},
  volume={10},
  journal={Nutrients},
  author={Schlotz, Nina and Odongo, Grace A. and Herz, Corinna and Waßmer, Hanna and Kühn, Carla and Hanschen, Franziska S. and Neugart, Susanne and Binder, Nadine and Ngwene, Benard and Lamy, Evelyn},
  note={Article Number: 1622}
}

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