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Are Raw Brassica Vegetables Healthier Than Cooked Ones? A Randomized, Controlled Crossover Intervention Trial on the Health-Promoting Potential of Ethiopian Kale
The present human intervention trial investigated the health-promoting potential of with a focus on effects of thermal processing on bioactivity. Twenty-two healthy subjects consumed a preparation from raw (allyl isothiocyanate-containing) or cooked (no allyl isothiocyanate) leaves for five days in...
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| Published in: | Nutrients 2018-11, Vol.10 (11), p.1622 |
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| Main Authors: | , , , , , , , , , , , |
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| container_issue | 11 |
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| container_title | Nutrients |
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| creator | Schlotz, Nina Odongo, Grace A Herz, Corinna Waßmer, Hanna Kühn, Carla Hanschen, Franziska S Neugart, Susanne Binder, Nadine Ngwene, Benard Schreiner, Monika Rohn, Sascha Lamy, Evelyn |
| description | The present human intervention trial investigated the health-promoting potential of
with a focus on effects of thermal processing on bioactivity. Twenty-two healthy subjects consumed a
preparation from raw (allyl isothiocyanate-containing) or cooked (no allyl isothiocyanate) leaves for five days in a randomized crossover design. Peripheral blood mononuclear cells were exposed to aflatoxin B1 (AFB1), with or without metabolic activation using human S9 mix, and subsequently analyzed for DNA damage using the comet assay. Plasma was analyzed for total antioxidant capacity and prostaglandin E₂ (PGE₂) levels. Cooked
significantly reduced DNA damage induced by AFB1 as compared to baseline levels (+S9 mix: 35%, -S9 mix: 33%,
≤ 0.01, respectively). Raw
only reduced DNA damage by S9-activated AFB1 by 21% (
= 0.08). PGE₂ plasma levels were significantly reduced in subjects after consuming raw
. No changes in plasma antioxidant capacity were detectable. A balanced diet, including raw and cooked
vegetables, might be suited to fully exploit the health-promoting potential. These results also advocate the promotion of
cultivation in Eastern Africa as a measure to combat effects of unavoidable aflatoxin exposure. |
| doi_str_mv | 10.3390/nu10111622 |
| format | article |
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with a focus on effects of thermal processing on bioactivity. Twenty-two healthy subjects consumed a
preparation from raw (allyl isothiocyanate-containing) or cooked (no allyl isothiocyanate) leaves for five days in a randomized crossover design. Peripheral blood mononuclear cells were exposed to aflatoxin B1 (AFB1), with or without metabolic activation using human S9 mix, and subsequently analyzed for DNA damage using the comet assay. Plasma was analyzed for total antioxidant capacity and prostaglandin E₂ (PGE₂) levels. Cooked
significantly reduced DNA damage induced by AFB1 as compared to baseline levels (+S9 mix: 35%, -S9 mix: 33%,
≤ 0.01, respectively). Raw
only reduced DNA damage by S9-activated AFB1 by 21% (
= 0.08). PGE₂ plasma levels were significantly reduced in subjects after consuming raw
. No changes in plasma antioxidant capacity were detectable. A balanced diet, including raw and cooked
vegetables, might be suited to fully exploit the health-promoting potential. These results also advocate the promotion of
cultivation in Eastern Africa as a measure to combat effects of unavoidable aflatoxin exposure.</description><identifier>ISSN: 2072-6643</identifier><identifier>EISSN: 2072-6643</identifier><identifier>DOI: 10.3390/nu10111622</identifier><identifier>PMID: 30400138</identifier><language>eng</language><publisher>Switzerland: MDPI</publisher><subject>Adult ; aflatoxin B1 ; allyl isothiocyanate ; antioxidant activity ; Antioxidants - metabolism ; Brassica - chemistry ; Brassica carinata ; comet assay ; Cooking ; Cross-Over Studies ; Diet ; DNA damage ; Eastern Africa ; Female ; Food Analysis ; health promotion ; heat treatment ; Humans ; Isothiocyanates - blood ; Isothiocyanates - metabolism ; Isothiocyanates - urine ; kale ; leaves ; Leukocytes, Mononuclear ; Male ; mononuclear leukocytes ; prostaglandins ; Vegetables ; Young Adult</subject><ispartof>Nutrients, 2018-11, Vol.10 (11), p.1622</ispartof><rights>2018 by the authors. 2018</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c411t-4407b92512e6d9cb5b7f598fe00c554e19ea03c0a2db2a5e4cd818756c5031c3</citedby><cites>FETCH-LOGICAL-c411t-4407b92512e6d9cb5b7f598fe00c554e19ea03c0a2db2a5e4cd818756c5031c3</cites><orcidid>0000-0002-5629-4429 ; 0000-0003-0949-6228 ; 0000-0002-6169-7038 ; 0000-0002-1919-4154</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6266411/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6266411/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,723,776,780,881,27903,27904,36992,53769,53771</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30400138$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Schlotz, Nina</creatorcontrib><creatorcontrib>Odongo, Grace A</creatorcontrib><creatorcontrib>Herz, Corinna</creatorcontrib><creatorcontrib>Waßmer, Hanna</creatorcontrib><creatorcontrib>Kühn, Carla</creatorcontrib><creatorcontrib>Hanschen, Franziska S</creatorcontrib><creatorcontrib>Neugart, Susanne</creatorcontrib><creatorcontrib>Binder, Nadine</creatorcontrib><creatorcontrib>Ngwene, Benard</creatorcontrib><creatorcontrib>Schreiner, Monika</creatorcontrib><creatorcontrib>Rohn, Sascha</creatorcontrib><creatorcontrib>Lamy, Evelyn</creatorcontrib><title>Are Raw Brassica Vegetables Healthier Than Cooked Ones? A Randomized, Controlled Crossover Intervention Trial on the Health-Promoting Potential of Ethiopian Kale</title><title>Nutrients</title><addtitle>Nutrients</addtitle><description>The present human intervention trial investigated the health-promoting potential of
with a focus on effects of thermal processing on bioactivity. Twenty-two healthy subjects consumed a
preparation from raw (allyl isothiocyanate-containing) or cooked (no allyl isothiocyanate) leaves for five days in a randomized crossover design. Peripheral blood mononuclear cells were exposed to aflatoxin B1 (AFB1), with or without metabolic activation using human S9 mix, and subsequently analyzed for DNA damage using the comet assay. Plasma was analyzed for total antioxidant capacity and prostaglandin E₂ (PGE₂) levels. Cooked
significantly reduced DNA damage induced by AFB1 as compared to baseline levels (+S9 mix: 35%, -S9 mix: 33%,
≤ 0.01, respectively). Raw
only reduced DNA damage by S9-activated AFB1 by 21% (
= 0.08). PGE₂ plasma levels were significantly reduced in subjects after consuming raw
. No changes in plasma antioxidant capacity were detectable. A balanced diet, including raw and cooked
vegetables, might be suited to fully exploit the health-promoting potential. These results also advocate the promotion of
cultivation in Eastern Africa as a measure to combat effects of unavoidable aflatoxin exposure.</description><subject>Adult</subject><subject>aflatoxin B1</subject><subject>allyl isothiocyanate</subject><subject>antioxidant activity</subject><subject>Antioxidants - metabolism</subject><subject>Brassica - chemistry</subject><subject>Brassica carinata</subject><subject>comet assay</subject><subject>Cooking</subject><subject>Cross-Over Studies</subject><subject>Diet</subject><subject>DNA damage</subject><subject>Eastern Africa</subject><subject>Female</subject><subject>Food Analysis</subject><subject>health promotion</subject><subject>heat treatment</subject><subject>Humans</subject><subject>Isothiocyanates - blood</subject><subject>Isothiocyanates - metabolism</subject><subject>Isothiocyanates - urine</subject><subject>kale</subject><subject>leaves</subject><subject>Leukocytes, Mononuclear</subject><subject>Male</subject><subject>mononuclear leukocytes</subject><subject>prostaglandins</subject><subject>Vegetables</subject><subject>Young Adult</subject><issn>2072-6643</issn><issn>2072-6643</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNqFks9u1DAQxiMEolXphQdAPiJEwH-T-AJaVi2tqNQKrbhajjPZNTj2YnsXwdv0TXHUpZQTvnik7zffjMdTVc8JfsOYxG_9jmBCSEPpo-qY4pbWTcPZ4wfxUXWa0lc8nxa3DXtaHTHMMSasO65uFxHQZ_0DfYg6JWs0-gJryLp3kNAFaJc3FiJabbRHyxC-wYCuPaT3aFGy_BAm-wuG10XyOQbniryMIaWwL0mXPkPcg882eLSKVjtUgryBg3F9E8MUsvVrdBPyzM3EiM5KzbC1peIn7eBZ9WTULsHp4T6pVudnq-VFfXX98XK5uKoNJyTXnOO2l1QQCs0gTS_6dhSyGwFjIwQHIkFjZrCmQ0-1AG6GjnStaIzAjBh2Ur27s93u-gkGU9qJ2qlttJOOP1XQVv2reLtR67BXDS1DJqQYvDwYxPB9BymrySYDzmkPYZcUpV0jSSeY_D9KGG6l5JIX9NUdauaxRhjvOyJYzQug_i5AgV88fMM9-ue72W9-bq1Q</recordid><startdate>20181102</startdate><enddate>20181102</enddate><creator>Schlotz, Nina</creator><creator>Odongo, Grace A</creator><creator>Herz, Corinna</creator><creator>Waßmer, Hanna</creator><creator>Kühn, Carla</creator><creator>Hanschen, Franziska S</creator><creator>Neugart, Susanne</creator><creator>Binder, Nadine</creator><creator>Ngwene, Benard</creator><creator>Schreiner, Monika</creator><creator>Rohn, Sascha</creator><creator>Lamy, Evelyn</creator><general>MDPI</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0002-5629-4429</orcidid><orcidid>https://orcid.org/0000-0003-0949-6228</orcidid><orcidid>https://orcid.org/0000-0002-6169-7038</orcidid><orcidid>https://orcid.org/0000-0002-1919-4154</orcidid></search><sort><creationdate>20181102</creationdate><title>Are Raw Brassica Vegetables Healthier Than Cooked Ones? A Randomized, Controlled Crossover Intervention Trial on the Health-Promoting Potential of Ethiopian Kale</title><author>Schlotz, Nina ; Odongo, Grace A ; Herz, Corinna ; Waßmer, Hanna ; Kühn, Carla ; Hanschen, Franziska S ; Neugart, Susanne ; Binder, Nadine ; Ngwene, Benard ; Schreiner, Monika ; Rohn, Sascha ; Lamy, Evelyn</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c411t-4407b92512e6d9cb5b7f598fe00c554e19ea03c0a2db2a5e4cd818756c5031c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Adult</topic><topic>aflatoxin B1</topic><topic>allyl isothiocyanate</topic><topic>antioxidant activity</topic><topic>Antioxidants - metabolism</topic><topic>Brassica - chemistry</topic><topic>Brassica carinata</topic><topic>comet assay</topic><topic>Cooking</topic><topic>Cross-Over Studies</topic><topic>Diet</topic><topic>DNA damage</topic><topic>Eastern Africa</topic><topic>Female</topic><topic>Food Analysis</topic><topic>health promotion</topic><topic>heat treatment</topic><topic>Humans</topic><topic>Isothiocyanates - blood</topic><topic>Isothiocyanates - metabolism</topic><topic>Isothiocyanates - urine</topic><topic>kale</topic><topic>leaves</topic><topic>Leukocytes, Mononuclear</topic><topic>Male</topic><topic>mononuclear leukocytes</topic><topic>prostaglandins</topic><topic>Vegetables</topic><topic>Young Adult</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Schlotz, Nina</creatorcontrib><creatorcontrib>Odongo, Grace A</creatorcontrib><creatorcontrib>Herz, Corinna</creatorcontrib><creatorcontrib>Waßmer, Hanna</creatorcontrib><creatorcontrib>Kühn, Carla</creatorcontrib><creatorcontrib>Hanschen, Franziska S</creatorcontrib><creatorcontrib>Neugart, Susanne</creatorcontrib><creatorcontrib>Binder, Nadine</creatorcontrib><creatorcontrib>Ngwene, Benard</creatorcontrib><creatorcontrib>Schreiner, Monika</creatorcontrib><creatorcontrib>Rohn, Sascha</creatorcontrib><creatorcontrib>Lamy, Evelyn</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Nutrients</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Schlotz, Nina</au><au>Odongo, Grace A</au><au>Herz, Corinna</au><au>Waßmer, Hanna</au><au>Kühn, Carla</au><au>Hanschen, Franziska S</au><au>Neugart, Susanne</au><au>Binder, Nadine</au><au>Ngwene, Benard</au><au>Schreiner, Monika</au><au>Rohn, Sascha</au><au>Lamy, Evelyn</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Are Raw Brassica Vegetables Healthier Than Cooked Ones? A Randomized, Controlled Crossover Intervention Trial on the Health-Promoting Potential of Ethiopian Kale</atitle><jtitle>Nutrients</jtitle><addtitle>Nutrients</addtitle><date>2018-11-02</date><risdate>2018</risdate><volume>10</volume><issue>11</issue><spage>1622</spage><pages>1622-</pages><issn>2072-6643</issn><eissn>2072-6643</eissn><abstract>The present human intervention trial investigated the health-promoting potential of
with a focus on effects of thermal processing on bioactivity. Twenty-two healthy subjects consumed a
preparation from raw (allyl isothiocyanate-containing) or cooked (no allyl isothiocyanate) leaves for five days in a randomized crossover design. Peripheral blood mononuclear cells were exposed to aflatoxin B1 (AFB1), with or without metabolic activation using human S9 mix, and subsequently analyzed for DNA damage using the comet assay. Plasma was analyzed for total antioxidant capacity and prostaglandin E₂ (PGE₂) levels. Cooked
significantly reduced DNA damage induced by AFB1 as compared to baseline levels (+S9 mix: 35%, -S9 mix: 33%,
≤ 0.01, respectively). Raw
only reduced DNA damage by S9-activated AFB1 by 21% (
= 0.08). PGE₂ plasma levels were significantly reduced in subjects after consuming raw
. No changes in plasma antioxidant capacity were detectable. A balanced diet, including raw and cooked
vegetables, might be suited to fully exploit the health-promoting potential. These results also advocate the promotion of
cultivation in Eastern Africa as a measure to combat effects of unavoidable aflatoxin exposure.</abstract><cop>Switzerland</cop><pub>MDPI</pub><pmid>30400138</pmid><doi>10.3390/nu10111622</doi><orcidid>https://orcid.org/0000-0002-5629-4429</orcidid><orcidid>https://orcid.org/0000-0003-0949-6228</orcidid><orcidid>https://orcid.org/0000-0002-6169-7038</orcidid><orcidid>https://orcid.org/0000-0002-1919-4154</orcidid><oa>free_for_read</oa></addata></record> |
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| ispartof | Nutrients, 2018-11, Vol.10 (11), p.1622 |
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| language | eng |
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| source | Publicly Available Content (ProQuest); PubMed Central |
| subjects | Adult aflatoxin B1 allyl isothiocyanate antioxidant activity Antioxidants - metabolism Brassica - chemistry Brassica carinata comet assay Cooking Cross-Over Studies Diet DNA damage Eastern Africa Female Food Analysis health promotion heat treatment Humans Isothiocyanates - blood Isothiocyanates - metabolism Isothiocyanates - urine kale leaves Leukocytes, Mononuclear Male mononuclear leukocytes prostaglandins Vegetables Young Adult |
| title | Are Raw Brassica Vegetables Healthier Than Cooked Ones? A Randomized, Controlled Crossover Intervention Trial on the Health-Promoting Potential of Ethiopian Kale |
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