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

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2018

Autor:innen

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

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http://nbn-resolving.de/urn:nbn:de:bsz:352-2-cf0oehcyx8w83
DOI (zitierfähiger Link)
https://doi.org/10.3390/nu10111622
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CC BY 4.0

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Biologie: Publikationen
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Published

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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.

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Fachgebiet (DDC)
570 Biowissenschaften, Biologie

Schlagwörter

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

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ISO 690SCHLOTZ, 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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