Hepatoprotective effects of red cabbage in hypercholesterolemic diet-induced oxidative stressed rabbits

Background: Diet-disease linkages are getting immense attention of the scientific fraternity. In this regard, red cabbage was assessed against hypercholesterolemic and related oxidative damage. Nowadays, plant bioactives are gaining immense attention among the masses to mitigate lifestyle related malfunctions. Considering phytochemistry and cost-effectiveness, the current project was designed to probe the bioefficacy red cabbage against hypercholesterolemic diet related oxidative stress in the liver. Methods: The red cabbage and its aqueous extract were tested on male white New Zealand rabbits for 12 weeks. Two studies were conducted based on dietary regimens; normal and hypercholesterolemic diet (1% cholesterol). At termination, overnight fasted rabbits were sacrificed to assess serum specific and tissues biomarkers of hepatic oxidative stress alongside, hepatosomatic index and histopathology were studied. Results: In hypercholesterolemic diet induced oxidative stressed rabbits, the supplementation of red cabbage and its aqueous extract suppressed the leakage of liver functioning enzymes in sera up to 15.63 and 12.70% (alanine transaminase), 13.88 and 9.55% (alkaline phosphatase), 12.96 and 8.82% (γ-glutamyl transferase) and 10.77 and 6.15% (total bilirubin). Besides, the respective diets also portrayed considerable reduction in hepatic lipid peroxidation up to 29.60 and 23.63% thus improved endogenous antioxidant enzymes; superoxide dismutase (17.97 and 15.92%) and catalase (24.39 and 20.98%). Furthermore, hepatosomatic index expounded a significant impact of treatments on oxidative stressed rabbits alongside mild degree of fibrotic and necrotic changes in their hepatic parenchyma was rectified by red cabbage, whereas red cabbage extract demonstrated slower rate of amelioration. Conclusion: In the nutshell, dietary inclusions based on red cabbage have shown higher restorative potential against hepatic oxidative stress as compared to red cabbage aqueous extract. <br

Exploring the free radical trapping ability of green tea extracts by optimizing extraction conditions

Background: The importance of polyphenols to curb lifestyle related disorders has also raised the worth of green tea polycatechins. Besides, optimization of extraction conditions is gaining wide acceptance to attain maximum polyphenols out of plant matrix. Methods: Considering the fact, in the present study, nine green tea solvent extracts were prepared by optimizing solvents; aqueous ethanol, aqueous acetone and aqueous ethyl acetate in 1:1 ratio and extraction time; 35, 50 & 65 min at constant temperature 50ºC to achieve an optimal quantity of green tea polycatechins. Results: The results indicated significant impact of extraction solvents and time on phytochemistry and free radical scavenging potential with maximum potential attained by acetone extracts of green tea at 50 min i.e. total polyphenols 1325.81±64.85 mg GAE/100g, flavonoids 139.78±5.42 mg/100g, DPPH (1,1- diphenyl-2-picrylhydrazyl) inhibition 86.69±4.01%, β-carotene & linoleic acid assay 78.47±3.57%, FRAP (Ferric Reducing Antioxidant Power) value 19.36±0.94 mM/L Fe+2, ABTS [2, 2'-azino-bis(3- ethylbenzothiazoline-6-sulphonic acid)] value 11.10±0.49 μM Trolox Eq/g and metal chelating activity 16.93±0.81 mg EDTA/g. Conclusion: Conclusively, acetone as solvent and 50 min extraction time have proven optimized extraction conditions for green tea polycatechins. <br

Comparative assessment of free radical scavenging ability of green and red cabbage based on their antioxidant vitamins and phytochemical constituents

Background: Nowadays, bioactive moieties of plants are gaining attention amongst the masses to mitigate lifestyle related dysfunctions owing to their safe nature and functional properties. Objective: Considering phytochemistry and cost-effectiveness of cabbage, the current project was designed to probe the antioxidant capacity of locally grown green and red cabbage. Methods: The total polyphenols and free radical scavenging ability of red and green cabbage were determined using spectrophotometer while HPLC analysis was carried out to further fractionate phenolic acids and flavonoid constituents. Apart from this, antioxidant vitamins including vitamin C tocopherol and β-carotene were also detected using HPLC system. Results: The red cabbage showed higher amount of total polyphenols and flavonoids (224.37±6.96 & 219.15±10.30 mg/100g F.W.) than green cabbage (58.41±3.01 & 34.04±1.06 mg/100g F.W.) along with the existence of anthocyanins (69.86±4.12 mg/100g F.W.) in red cabbage. Comparative HPLC analysis regarding antioxidant moieties showed significant proportion of kempferol (171.10±5.99 mg/100g F.W.) followed by vitamin C (139.07±2.23 mg/100g F.W.) in red cabbage however, vitamin C (121.46±3.28 mg/100g F.W.) was found as the major antioxidant in green cabbage. The red cabbage depicted higher free radical quenching and reducing ability in contrast to green cabbage using DPPH (1, 1-diphenyl-2-picrylhydrazyl), ABTS [2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid)], FRAP (ferric reducing antioxidant power) and PFRAP (potassium ferricyanide reducing antioxidant power) and H2O2 scavenging ability assays. Conclusion: In the nutshell, red cabbage showed better free radical scavenging ability as compared to green cabbage based on variation and quantification of antioxidant indices. <br