The Nutritive Value of Organic and Conventional White Cabbage 2 (Brassica Oleracea L. Var. Capitata) and Anti-Apoptotic Activity in 3 Gastric Adenocarcinoma Cells of Sauerkraut Juice Produced Therof

Auteur(s) :
Matt D., Kazimierczak R., Luik A., Hallmann E., Rembiałkowska E., Marszałek K., Drela N., Kiernozek E., Toomik P.
Date :
Août, 2017
Source(s) :
# p
Adresse :
Department of Functional, Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, WULS-SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology, Rakowiecka 36, 02-532, Warsaw, Poland Department of Immunology, Faculty of Biology, University of Warsaw, Miecznikowa 1, 02-096, Warsaw, Poland ∥Department of Food Sciences and Hygiene, Estonian University of Life Sciences, Kreutzwaldi 58A, 51014, Tartu, Estonia Department of Plant Protection, Estonian University of Life Sciences, Kreutzwaldi 1, 51014, Tartu, Estonia

Sommaire de l'article

White cabbage is one of the most important vegetables grown both in Poland and worldwide. Cabbage contains considerable amounts of bioactive compounds such as glucosinolates, vitamin C, carotenoids, and polyphenols. Some
16 experiments indicate that vegetables from organic production contain more bioactive compounds than those from conventional production, however, only a few studies have been conducted on cruciferous plants. The presented study has proved that organic fresh cabbage, compared to the conventional one, contained significantly less total flavonoids in both years of experiments (3.9519 ± 0.21 mg/100 g FW and 3.71 ± 0.33 mg/100 g FW), several flavonoid compounds, total chlorophylls (1.51 ± 0.17 mg/100 g FW and 1.30 ± 0.22 mg/100 g FW) carotenoids, nitrites (0.55 ± 0.04 mg/kg FW and 0.45 ± 0.02 mg/kg FW), and nitrates (0.50 ± 0.13 g/kg FW and 0.47 ± 0.11 g/kg FW). The organic sauerkraut juice, compared to the conventional one, contained significantly more total polyphenols (5.39 ± 0.22 mg/100 g FW and 9.05 ± 1.10 mg/100 g FW) as well as several flavonoids. Only CONV sauerkraut juice produced with the highest N level of fertilization induced a statistical significant increase of the level of necrosis of human stomach gastric adenocarcinoma cell line AGS.

Source : Pubmed