Health Promoting vs Anti-nutritive Aspects of Kohlrabi Sprouts, a Promising Candidate for Novel Functional Food

Kohlrabi sprouts are just gaining popularity as the new example of functional food. The study was focused on the influence of germination time and light conditions on glucosinolates, phenolic acids, flavonoids, and fatty acids content in kohlrabi sprouts, in comparison to the bulbs. The effect of ko...

Full description

Saved in:
Bibliographic Details
Published in:Plant foods for human nutrition (Dordrecht) 2021-03, Vol.76 (1), p.76-82
Main Authors: Paśko, Paweł, Galanty, Agnieszka, Tyszka-Czochara, Małgorzata, Żmudzki, Paweł, Zagrodzki, Paweł, Gdula-Argasińska, Joanna, Prochownik, Ewelina, Gorinstein, Shela
Format: Article
Language:English
Subjects:
Apoptosis
Brassica oleracea gongylodes
Bulbs
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Darkness
Ecology
Fatty acids
Flavonoids
Food Science
Functional Food
Functional foods & nutraceuticals
Germination
Necrosis
Nutrition
Original Paper
Phenolic acids
Phenols
Phenols - analysis
Plant Physiology
Plant Roots - chemistry
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Kohlrabi sprouts are just gaining popularity as the new example of functional food. The study was focused on the influence of germination time and light conditions on glucosinolates, phenolic acids, flavonoids, and fatty acids content in kohlrabi sprouts, in comparison to the bulbs. The effect of kohlrabi products on SW480, HepG2 and BJ cells was also determined. The length of sprouting time and light availability significantly influenced the concentrations of the phenolic compounds. Significant differences in progoitrin concentrations were observed between the sprouts harvested in light and in the darkness, with significantly lower content for darkness conditions. Erucic acid was the dominant fatty acid found in sprouts (14.5–34.5%). Sprouts and bulbs were less toxic to normal than to cancer cells. The sprouts stimulated necrosis (56.4%) more than apoptosis (34.1%) in SW480 cells, while the latter effect was predominant for the bulbs. Both sprouts and bulbs caused rather necrosis (45.5 and 63.9%) than apoptosis (32 and 32.5%) in HepG2 cells. Graphical Abstract
ISSN:0921-9668
1573-9104
DOI:10.1007/s11130-020-00877-1