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Brassica Vegetables (brassica + vegetable)
Selected AbstractsSulforaphane and its analogues inhibit CYP1A1 and CYP1A2 activity induced by benzo[a]pyreneJOURNAL OF BIOCHEMICAL AND MOLECULAR TOXICOLOGY, Issue 1 2009Katarzyna Skupinska Abstract CYP1A1 and CYP1A2 enzymes metabolize polycyclic aromatic hydrocarbons (PAHs) to the reactive oxyderivatives. PAHs can induce the activity of both enzymes, which increases its conversion and enhances risk of carcinogenesis. Thus, the inhibition of CYP enzymes is recognized as a cancer chemoprevention strategy. A well-known group of chemopreventive agents is isothiocyanates, which occur naturally in Brassica vegetables. In this paper, a naturally occurring sulforaphane and its two synthetic analogues isothiocyanate-2-oxohexyl and alyssin were investigated. The aim of the study was to determine whether the differences in the isothiocyanate structure change its ability to inhibit CYP1A1 and CYP1A2 activity induced by benzo[a]pyrene in HepG2 and Mcf7 cells. Also a mechanistic study was performed including isothiocyanates' influence on CYP1A1 and CYP1A2 catalytic activity, enzymatic protein level, and AhR translocation. It was shown that both enzymes were significantly induced by benzo[a]pyrene, and isothiocyanates were capable of decreasing the induced activity. The inhibitory properties depend on the types of isothiocyanate and enzyme. In general, CYP1A2 was altered in the more meaningful way than CYP1A1 by isothiocyanates. Sulforaphane exhibited weak inhibitory properties, whereas both analogues were capable of inhibiting BaP-induced activity with the similar efficacy. The mechanistic study revealed that analogues decreased the CYP1A2 activity via the protein-level reduction and CYP1A1 directly. The results indicate that isothiocyanates can be considered as potent chemopreventive substances and the change in the sulforaphane structure increases its chemopreventive potency. © 2009 Wiley Periodicals, Inc. J Biochem Mol Toxicol 23:18,28, 2009; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/jbt.20259 [source] Calcium Absorption from Commonly Consumed Vegetables in Healthy Thai WomenJOURNAL OF FOOD SCIENCE, Issue 9 2008S. Charoenkiatkul ABSTRACT:, The absorbability of calcium from ivy gourd, a green leafy vegetable (Coccinia grandix Voigt.) and winged bean young pods (Psophocarpus tetragonolobus [L] DC) were measured in 19 healthy adult women aged 20 to 45 y, in a 3-way, randomized-order, crossover design with an average calcium load of 100 mg and milk as the referent. The test meals were extrinsically labeled with 44Ca and given with rice as breakfast after an overnight fast. Absorption of calcium was determined on a blood sample drawn 5 h after ingestion of the test meal. Fractional calcium absorption (X± SD) was 0.391 ± 0.128 from winged beans, 0.476 ± 0.109 from ivy gourd, and 0.552 ± 0.119 from milk. The difference in fractional calcium absorption for these 2 vegetables was significant (P < 0.05) and the fractional calcium absorption from these 2 vegetables were both significantly lower than from milk. The difference was partly accounted for by the phytate, oxalate, and dietary fiber content of the vegetables. However, calcium bioavailability of these 2 vegetables, commonly consumed among Thais, was relatively good compared to milk (71% to 86% of milk) and could be generally recommended to the public as calcium sources other than milk and Brassica vegetables. [source] Identification of sources and inheritance of resistance of Chinese Brassica vegetables to white blisterPLANT BREEDING, Issue 6 2009M. R. Santos Abstract There is no information in the literature about the variability of resistance of Chinese Brassica vegetables, pak choi and Chinese cabbage, to the white blister disease caused by Albugo candida (Pers.) Kuntze. A collection of 43 accessions of pak choi and 19 accessions of Chinese cabbage was screened for resistance to the Portuguese A. candida isolate Ac 506 at the cotyledon stage. Different levels of resistance were found among the germplasm tested, ranging from complete resistance to full susceptibility. Most of the accessions were highly susceptible with less than 10% of resistant seedlings, and only four accessions of pak choi, presenting more than 50% resistant seedlings, were considered as new sources or resistance to white blister. Inheritance of resistance at the cotyledon stage was studied in two crosses between the most resistant pak choi accession, BRA 117, and the highly susceptible rapid cycling Brassica rapa line CrGC 1.19. It was proposed that resistance to white blister in pak choi BRA 117 is controlled by two nuclear genes with dominant recessive epistatic gene action. [source] Health-Affecting Compounds in BrassicaceaeCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 2 2009Muhammad Jahangir ABSTRACT:,Brassicaceae vegetables are considered to be a staple food in many areas all over the world. Brassica species are not only known for their high fat and protein contents for human and animal consumption, but Brassicaceae vegetables are recognized as a rich source of nutrients such as vitamins (carotenoids, tocopherol, ascorbic acid, folic acid), minerals (Cu, Zn, P, Mg, among others), carbohydrates (sucrose and glucose), amino acids (for example, L-alanine, L-aspartic acid, L-glutamic acid, L-glutamine, L-histidine, L-methionine, L-phenylalanine, L-threonine, L-tryptophan, and L-valine), and different groups of phytochemicals such as indole phytoalexins (brassinin, spirobrassinin, brassilexin, camalexin, 1-methoxyspirobrassinin, 1-methoxyspirobrassinol, and methoxyspirobrassinol methyl ether), phenolics (such as feruloyl and isoferuloylcholine, hydroxybenzoic, neochlorogenic, chlorogenic, caffeic, p -coumaric, ferulic, and sinapic acids, anthocyanins, quercetin, and kaempferol), and glucosinolates (mainly glucoiberin, glucoraphanin, glucoalyssin, gluconapin, glucobrassicanapin, glucobrassicin, gluconasturtiin, and neoglucobrassicin). All of these phytochemicals contribute to the reported antioxidant, anticarcinogenic, and cardiovascular protective activities of Brassica vegetables. However, not all members of this family are equal from a nutritional viewpoint, since significant qualitative variations in the phytochemical profiles of Brassica species and varieties suggest differences in the health-promoting properties among these vegetables. In this article, Brassica phytochemicals with their nutritional value and health-promoting activities are discussed to give an overview of the literature for Brassica as a staple crop. [source] | ||||||||||