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KMID : 1140120070120040303
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Cancer Prevention Research
2007 Volume.12 No. 4 p.303 ~ p.309
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Cooking Process Decreased Nutaceutical Contents and in Vitro Anticancer Effects in Kale Juices
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Bak Soon-Sun
Park Kun-Young
Kim Boh-Kyung
Kim Tae-Seok
Yeo Ik-Hyun
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Abstract
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Changes of major nutraceutical contents and in vitro anticancer effects of kale juices with cooking process were evaluated. Cooked kale juice was prepared with heat in boiling water at 100oC for 5min, 10 min and 20 min, respectively. The contents of carotenoids, chlorophylls and vitamin C of raw kale juice were higher than those in cooked kale juices. Though the levels of carotenoids were relatively stable, the contents of chlorophylls and vitamin C significantly decreased by the cooking treatment on a time-dependent manner (p＜0.05). Lactobacillus sp. was only alive at raw kale juice. The kale juice inhibited the survival of AGS human gastric adenocarcinoma cells in MTT assay and growth inhibition test. The juice of raw kale showed higher inhibitory effect (77%) than those of the 5min (44%), 10min (39%) and 20 min (44%) cooked kale juices at 200μl/ml. The raw kale juice exhibited stronger antiproliferative effect than those of the cooked kale juices against the cancer cells. The raw kale juice induced apoptosis in the AGS cells was associated with the decreased mRNA expression of the anti-apoptotic Bcl-2 and increased the expression of Bax. (Cancer Prev Res 12, 303-309, 2007)
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KEYWORD
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Kale juice, Cooking process, Nutraceuticals, Anticancer
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