Effect of black and red cabbage on plasma carotenoid levels, lipid profile and oxidized low density lipoprotein

被引：14

作者：

Bacchetti, Tiziana ^{[1
]}

Tullii, Domenico ^{[2
]}

Masciangelo, Simona ^{[1
]}

Gesuita, Rosaria ^{[3
]}

Skrami, Edlira ^{[3
]}

Bruge, Francesca ^{[4
]}

Silvestri, Sonia ^{[4
]}

Orlando, Patrick ^{[4
]}

Tiano, Luca ^{[4
]}

Ferretti, Gianna ^{[4
]}

机构：

[1] Univ Politecn Marche, Dipartimento Sci Vita & Ambiente, I-60100 Ancona, Italy

[2] Italsur Srl, Notaresco, TE, Italy

[3] Univ Politecn Marche, Ctr Interdipartimentale Epidemiol Biostat & Infor, I-60100 Ancona, Italy

[4] Univ Politecn Marche, Dipartimento Sci Clin Specialist & Odontostomatol, I-60100 Ancona, Italy

来源：

JOURNAL OF FUNCTIONAL FOODS | 2014年 / 8卷

关键词：

Functional foods; Oxidized-LDL; Plasma lipids; Carotenoids; Antioxidants; Cabbage; VAR. ACEPHALA DC; BETA-CAROTENE; ANTIOXIDANT CAPACITY; BIOACTIVE COMPOUNDS; SPROUT EXTRACT; VITAMIN-C; IN-VITRO; HIGH-FAT; CHOLESTEROL; LDL;

D O I：

10.1016/j.jff.2014.02.020

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The bioavailability of carotenoids and the protective effect exerted by Brassica vegetables against lipoprotein peroxidation has not previously been investigated in humans. The aim of this study was to evaluate the bioavailability of carotenoids in black (Brassica oleracea L. var. acephala subvar. Laciniata L) and red cabbage (Brassica oleracea L. var. capitata L.f. rubra) and their protective effect against LDL oxidation. Moreover, we studied the effect on plasma lipid profile. Thirty-eight healthy volunteers (23 females and 15 males) participated in the 2-week intervention study which included a daily portion (300 g) of black and red cabbage. Plasma lutein and beta-carotene levels and total antioxidant capacity after dietary intervention were significantly increased. The results obtained demonstrated that Brassica supplementation favourably influenced serum lipid profile with a significant decrease in total cholesterol, LDL-cholesterol and oxidized LDL. Moreover, our results strengthen the hypothesis that the effect of dietary intervention could be modulated by baseline conditions of the subjects. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：128 / 137

页数：10

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