RESEARCH ARTICLE Cabbage (Brassica oleracea L. var. capitata) Phytochemicals with Antioxidant and Anti-inflammatory Potential \- Asian Pacific Journal of Cancer Prevention
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- Due to its antioxidant, anti-inflammatory and antibacterial properties, cabbage has widespread use in traditional medicine…
- Due to its antioxidant, anti-inflammatory and antibacterial properties, cabbage has widespread use in traditional medicine…
- The ferric reducing antioxidant power (FRAP), Trolox equivalent antioxidant capacity (TEAC) and Free radical scavenging activity (DPPH) assays are the three most frequently used for assessing the antioxidant activities (Magalhaes et al., 2008).
- Different botanical compounds gained attention as therapeutic agents that relieve pain and inflammation (Hernandez-Ortega et al., 2013).
- Clinical research has shown positive effects of cabbage consumption in healing peptic ulcers (Cheney, 1949), and facilitating the reduction of serum LDL levels (Suido et al., 2002).
- Different botanical compounds gained attention as therapeutic agents that relieve pain and inflammation (Hernandez-Ortega et al., 2013).
- Interest in the role of free radical scavenging-antioxidants in human health has prompted research in the fields of horticulture and food science to assess the antioxidant phytochemicals in fruits and vegetables. Some studies have been conducted to quantify the phenolic compounds, carotenoids, vitamin C, and antioxidant potential (Nilsson et al., 2006; Kusznierewicz et al., 2008).
- Clinical research has shown positive effects of cabbage consumption in healing peptic ulcers (Cheney, 1949), and facilitating the reduction of serum LDL levels (Suido et al., 2002).
- Different botanical compounds gained attention as therapeutic agents that relieve pain and inflammation (Hernandez-Ortega et al., 2013).
- Interest in the role of free radical scavenging-antioxidants in human health has prompted research in the fields of horticulture and food science to assess the antioxidant phytochemicals in fruits and vegetables. Some studies have been conducted to quantify the phenolic compounds, carotenoids, vitamin C, and antioxidant potential (Nilsson et al., 2006; Kusznierewicz et al., 2008).