Biología molecular: acceso abierto

Edible and Non-Edible Parts of Broccoli as the Potential Food Source for Bioactive Properties: A Comprehensive Study on In vitro Disease Models

Abstract

Ninh Le

Broccoli (Brassica oleracea L. var. italica) is known as an excellent source of health-promoting phytochemicals such as vitamins, glucosinolates, and phenolics. The study aimed to investigate in vitro antioxidant, antiproliferative, apoptotic, and antibacterial activities of broccoli. Broccoli was sampled in four groups, including florets, fiveday-old sprouts, leaves, and seeds. Sprouts extracted by 70% ethanol showed the highest antioxidant activities, analyzed to be 68.8 µmol Trolox equivalent (TE)/g dry weight by 2,2’-azino-bis-3- ethylbenzothiazoline-6-sulphonic (ABTS) assay, 91% scavenging by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, 1.81 absorbance by reducing power assay, and high phenolic contents by high-performance liquid chromatography (HPLC).