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KMID : 0881720120270040461
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Journal of Food Hygiene and Safety
2012 Volume.27 No. 4 p.461 ~ p.465
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Effects of Broccoli on Anti-inflammation and Anti-oxidation According to Extraction Solvent
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Jang Min-Woo
Ha Bae-Jin
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Abstract
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Broccoli has a functional substance, sulforaphane that has effects of anticancer, antioxidant, antimicrobial and anti-inflammatory. Sulforaphane, one of the hydrolysis products of glucoraphanin in broccoli, cabbage and kale, was contributed to the role of antioxidant. Broccoli contains a number of bioactive compounds including glucosinolates, S-methyl cysteine sulfoxide and many antioxidants. The ethanol extract (BE), hexane extract (BH), propylene glycol extract (BP) and butylenesglycol extract (BB) of broccoli were used to investigate the antioxidation and anti-inflammatory effects of sulforaphane extracts from broccoli. The high scavenging abilities of DPPH, O2 ?were observed. Also sulforaphane extracts from broccoli showed the inhibition effect on NO rate. These results demonstrated that sulforaphane extracts from broccoli could be useful as an antioxidation and anti-inflammatory functional ingredient.
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KEYWORD
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Antioxidation, Anti-inflammatory, Broccoli, Sulforaphane, Propionibacterium acne (P. acne)
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