DOCSLIB.ORG

1136 Protective Effect of Broccoli and Red Cabbage Against

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
1136 Protective Effect of Broccoli and Red Cabbage Against Journal of American Science, 2010;6(12) http://www.americanscience.org Protective Effect of Broccoli and Red Cabbage Against Hepatocellular Carcinoma Induced by N- Nitrosodiethylamine in Rats Aml F. M. Morsy*a, Hodaa S. Ibrahima and M. A. Shalabyb a Nutrition and Food Science Department, Faculty of Home Economics, Helwan University, Egypt. b Pharmacology Department Faculty of Veterinary Medicine, Cairo University, Egypt. * [email protected] Abstract: The hepatoprotective effect of broccoli and red cabbage extracts against hepatocellur carcinoma induced by N- Nitrosodiethyamine (NDEA) in male rats were studied. Four groups of rats were used; group (1) was used as a negative control (normal), while rats of the other groups were given NDEA as a single interperoitenial dose with subcutaneous injection of carbon tetrachloride (CCl4) once weekly for six weeks to induce hepatocellular carcinoma. Group (2) was left as a positive control, while groups (3) and (4) were pretreated with broccoli and red cabbage 10%extract, for 12 weeks, respectively. At the end of the experiment, blood samples were taken for biochemical analysis and liver tissues were histopathologically examined. The obtained results revealed that rats with hepatocellur carcinoma (HCC) had significant increase in serum levels of AST, ALT, ALP, total protein, albumin, total and direct bilirubin and malondialdehyide (MDA), as well as significant decrease in reduced glutathione (GSH), glutathione peroxidase (GPX), superoxide dismutase (SOD) and catalase (CAT) enzymes, compared to the normal control group. Liver sections of rats with HCC showed fatty infiltration of hepatocytes, cytomegaly with karyomegaly as well as vesicular active nuclei and presence of more than one nucleolus in some hepatocytes. Oral administration of broccoli and red cabbage extracts caused significant reduction in serum levels of AST, ALT, ALP, total protein, albumin, total and direct bilirubin as well as MDA and produced significant increase in GSH, GPX, SOD and CAT, compared to the positive group. Liver of these rats revealed only slight hydropic degeneration of hepatocytes, while other sections showed apparent normal hepatocytes. This study concluded that broccoli and red cabbage have a protective effect against hepatocellular carcinoma in rats, therefore this study recommends increased dietary intake of broccoli and red cabbage may be beneficial for patients with liver cancer as a preventative measures. [Aml F. M. Morsy, Hodaa S. Ibrahim and M. A. Shalaby. Protective Effect of Broccoli and Red Cabbage Against Hepatocellular Carcinoma Induced by N- Nitrosodiethylamine in Rats. Journal of American Science 2010;6(12):1136-1144]. (ISSN: 1545-1003). http://www.americanscience.org. Keywords: Broccoli; Red cabbage; Liver cancer; Biochemistry; Histopathology; Rat. 1. Introduction: Numerous compounds in the human diet have Hepatocellular carcinoma (HCC) is the most chemoprotective properties against chemical common form of liver cancer in adults, which carcinogens (Wattenberg, 1990). Intake of a diet rich in accounts for about 75% of primary liver cancers. It is fruits and vegetables is associated with a lowering the 5th most common cancer in worldwide and risk of certain types of cancer (Steinmetz and Potter, represents 83% of all cases (Ferlay et al., 2001). In 1991). Green leafy vegetables of all varieties and Egypt, HCC is frequent accounting for 13% of all cruciferous plants such as cabbage, Brussels sprouts, cancer types (Inas, 2005). Liver cancers have cauliflower and broccoli are rich in anti-carcinogens different growth patterns; the first type begins as a (Block et al., 1992; Wargovich, 1999). Cruciferous single tumor that grows larger in hepatic tissue. The vegetables contain a number of bioactive components second type is spread through the liver almost from such as folate, vitamin C, tocopherols, carotenoids, the beginning and is not confined to a single tumor. flavonoids and polyphenols (Price et al., 1998; This is seen most often in people with liver cirrhosis. In Kurilich et al., 1999). the third type, the cancer develops as nodules in Broccoli is a plant of family Brassicaceae several parts of the liver (Strauss, 1995). (formerly Cruciferae) which has large green flower Risk factors for HCC include hepatitis B virus heads (Murray and Lara, 2005). Recently, Elizabeth (HBV), hepatitis C virus (HCV) and aflatoxins are and Marcela, (2009) suggested that broccoli can assumed to play an important role in the high decrease the risk for incidence of cancer. It contains incidence of HCC in Egypt. HBV vaccination of many bioactive, including vitamins C and E, quercetin children and high-risk population must be the priority and kaempferol glycosides. in reducing the incidence of HCC. Measures to reduce Red Cabbage (Brassica oleracea var. capitata f. food spoilage by fungi and the associated dietary rubra) is a type of cabbage, also known as Red Kraut exposure to aflatoxins are a desirable public health or Blue Kraut after preparation (Michaelis et al., goal (Wild and Hall, 2000). http://www.americanscience.org 1136 [email protected] Journal of American Science, 2010; 6(12) http://www.americanscience.org 2008). The breakdown products of glucosinolates, 60%), temperature (20-25°C) and light (12-h light: 12- which present in it such as isothiocyanates are h dark cycle) for one week before starting the considered responsible for the chemopreventive experimental for acclimatization. Rats were divided properties of red cabbage (Lynn et al., 2006). into four groups of ten animals each as follows: Group (1): Served as a control negative (normal rats) The aim of the present study was to investigate the and fed on basal diet for 12 weeks. hepatoprotective effect of broccoli and red cabbage Group (2): Kept as a control positive (with HCC) and extracts against hepatocellur carcinoma induced by N - fed on basal diet for 12 weeks. Nitrosodiethylamine in male rats. Group (3): Fed on the basal diet and given orally 10% broccoli extract using stomach tube 2. Materials and methods: for 12 weeks. Group (4): Fed on the basal diet and given red 2.1 Material: cabbage 10% extract orally by stomach 2.1.1 Rats and Diet: tube for 12 weeks. Male albino rats of Sprague Dawley strain weighing In first six weeks of experimental period, animals of 175±5g were used. Their age between 14-16 weeks groups (2), (3) and (4) were given a single old and were purchased from the Laboratory Animal intraperitoneal dose of NDEA (200 mg/kg b.wt.) Colony, Ministry of Health and Population, Helwan, followed by carbon tetrachloride (CCl4) tetrachloride Egypt. Basal diet constituents were obtained from El- (CCl4) given subcutaneously once weekly in a dose Gomhorya Company, Cairo, Egypt. of 200 mg/kg b.wt. during the other 6 weeks for induction of HCC as described by Sundaresan and 2.1. 2 Chemicals: Subramanian (2003). At the end of the experimental N-Nitrosodiethyamine (NDEA) was purchased from period, blood samples were collected from the portal Sigma Chemical Company, USA. Carbon vein into dry clean centrifuge tubes for serum tetrachloride (CCl4) was obtained from El-Gomhorya º separation. Serum samples were frozen at -10 C until Company, Cairo, Egypt. Biochemical kits for serum chemical analysis. Liver of sacrificed rats were kept analysis were purchased from the Gamma Trade in 10% formalin solution till processed for Company for Pharmaceutical and Chemicals, Dokki, histopathological examination. Egypt. 2. 1.3 Plants: 2.2.4 Biochemical analysis: Broccoli and red cabbage were purchased from the 2. 2.4.1 Determination of liver functions: local market, Cairo, Egypt. The plants were Serum asprtate aminotransferase (AST) and alanine aminotransferase (ALT) activities were determined authenticated in the Botany Department, Faculty of according to the method described by Kaplan, (1984). Agriculture, Cairo University. Serum alkaline phosphatase (ALP) was 2. 2 Methods: calorimetrically determined according to the method 2.2.1 Preparation of plant extracts:- described by Roy (1970). Serum total protein Broccoli and red cabbage vegetables were cleaned, concentration was calorimetrically determined air dried and grinded into a fine powder. The according to the method described by Koller, (1984). powdered plants were extracted with 90% ethyl Serum concentrations of albumin, total and direct alcohol using Soxhlet apparatus and concentrated at bilirubin were determined as described by Kaplan, low temperature(50Ċ) using a Rotary evaporator (1984). apparatus (manufactured in Basil, Switzerland) according to the method described by Mohamed, 2.2.4.2 Determination of malondialdehyde and (2002). Each dried ethanol extract was dissolved reduced glutathione: separately in a mixture of carboxy methylcellulose Serum malondialdehyde (MDA) was determined by and few drops of Tween 80 as a suspending agent to the method of Draper and Hadly, (1990). Reduced obtain 10% concentration liquid extract. glutathione concentration (GSH) in was measured by the method described by Beutler and Kelly, (1963). 2. 2.2 Preparation of basal diet: 2.2.4.3Determination of antioxidant enzymes: The basal diet (AIN-93M) was prepared according The serum levels of glutathione peroxidase (GPX), to Reeves et al., (1993). Diet was formulated to meet superoxide dismutase (SOD) and catalase (CAT) were the recommended nutrients levels for rats. determined by autoanalyzer (Roche-Hitachi, Japan) according to the methods described by Hissin and Hilf, 2. 2.3 Experimental Design: (1976);
Load more

Recommended publications
  • Brussels Sprout
    Brussels Sprout Introduction: At this club in October 2011 Dick Turvey told us that he believed that growing Brussels Sprouts was an easier way for two people to eat cabbage greens than growing cabbages. He planted seedlings in the first week of October, November and December for succession and claimed “Maxim” was the best variety. My own experience has been that they are at least as easy to grow as cabbages and provide a more continuous yield. We can pick what we need for a meal rather than picking a whole cabbage and a brussels sprout crops over a longer period than a cabbage. Growing: You can have Brussels Sprouts virtually all year round in Dunedin (apart for the hungry gap between October and December). Plant seedlings as soon as growth starts in the spring (September-October) for the summer and autumn and again in January for winter and early spring. They should be 30cm apart in rows that are 60 cm apart. We grow six plants in Spring and six in January. Like all the cabbage family they grow fastest if you have lots of nitrogen in the soil. They grow in temperatures of 7 – 24 ⁰ C with highest yields at 15 – 18 ⁰ C and home gardeners have an advantage over commercial growers in that you can harvest them over many weeks and they are not affected by freezing temperatures – some say it even enhances the flavour. They are part of the cabbage family and so put them in the same plot as Broccoli, cabbage & Chinese cabbage, cauliflower, radish, swede, kale, kohlrabi, mustard, radish and rocket.
    [Show full text]
  • Cabbage Abbage Is a Hardy Vegetable That Grows in Vari- Ous Shades of Green As Well As Red (Purple)
    Harvest of the Month | Family Newsletter Cabbage abbage is a hardy vegetable that grows in vari- ous shades of green as well as red (purple). The shape of the cabbage head varies from round to flattened or pointed. Most varieties have smooth leaves, but Savoy cabbage has crinkly textured leaves. Usually, the leaves at the center of the head are eaten rather than the outer leaves. If purchased at a store, these outer leaves have usually been removed. Raw cabbage has a naturally peppery flavor. Did you know? Many vegetables evolved from the original wild cabbage including broccoli, brussels sprouts, cauliflower, collard greens, kale, and kohlrabi. There are at least 100 types of cabbage grown throughout the world. The most common types grown in the United States are Green, Red, and Savoy. The most common types of Chinese cabbage are Bok Choy and Napa cabbage. Cabbage is composed of 90% water. The inner leaves of cabbage are often lighter in color than the outer leaves because they are protected from sunlight by the surrounding leaves. Kimchee and sauerkraut are fermented products made from cabbage. Selection Handling Look for cabbage heads that are heavy for their size Remove the outer layer of leaves. Cut the cabbage head with even coloring and with fairly thick, pliable leaves. in quarters. Rinse under cold running water. Do not Pre-cut cabbage may have already lost some of its nu- wash cabbage until you are ready to use it. Avoid slic- trient content. ing or shredding cabbage in advance as this will cause it to lose some of its vitamin C content.
    [Show full text]
  • Harvest Recipe Book Recipes Featuring Produce from Coastal Roots Farm
    Harvest Recipe Book Recipes featuring produce from Coastal Roots Farm Compiled by Coastal Roots Farm Recipes by Noelle Parton Illustrations by Katie Hibbard About the Farm: Coastal Roots Farm is a nonprofit community farm and education center. We cultivate healthy, connected communities by integrating sustainable agriculture, food justice, and ancient Jewish wisdom. Since our inception in 2014, Coastal Roots Farm has provided dignified access to fresh food for those who need it most. Inspired by Jewish agricultural practices, we grow organic crops and share the harvest with our community through pay- what-you-can farm stands, Community Supported Agriculture (CSA) programs, and direct donations to local hunger relief organizations. Through workshops, field trips, agricultural festivals, and community events, we offer hands-on education and invite our neighbors to connect to the land and each other. Coastal Roots Farm is located in Encinitas, CA on approximately 15 acres of land. Our Farm consists of vegetable gardens, greenhouses, a food forest, animal pastures, compost systems, and a vineyard. Coastal Roots Farm was incubated by the Leichtag Foundation and received 501(c)(3) public charity status in 2015. To learn more and get involved, visit coastalrootsfarm.org. Special thanks to the San Marcos Community Foundation and the Leichtag Foundation for making this project possible. About the Contributors: Noelle Parton believes in making all facets of wellness simple and getting back to the basics in order to thrive and live an abundant life. She is passionate about using food as medicine, and one of her joys is showcasing the rainbow of life-building and healing foods through delicious plant-based recipes presented without specified measurements.
    [Show full text]
  • Traditional Foods in Europe- Synthesis Report No 6. Eurofir
    This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification.
    [Show full text]
  • Cabbage English
    North Carolina Healthy Serving Ideas • Cabbage can be steamed, baked, or stuffed as well as eaten raw. • Add raw cabbage to salads like coleslaw or tossed salads. • Serve cooked and seasoned cabbage with meats like beef, chicken, and low-fat sausages. • Other vegetables to pair with cabbage include potatoes, leeks, onions, and carrots. • Substitute cabbage for lettuce in sandwiches and tacos. www.fns.usda.gov STEPS TO HEALTH Home Grown Facts The North Carolina Harvest of Rainbow Coleslaw • Cabbage is grown in most NC counties the Month featured vegetable is Makes 12 servings. 1/2 cup per because it can grow in a variety of soil serving. types. Counties with the most cabbage Prep time: 15 minutes grown are in Pasquotank, Columbus, Ingredients: Robeson, Alleghany, and Ashe counties • 2 cups thinly sliced red cabbage in North Carolina. Cabbage grows • 2 cups thinly sliced green cabbage from March through May and August • 1/2 cup chopped yellow or red through December in NC with peak bell pepper harvest in May and December. • 1/2 cup shredded carrots cabbage • The word cabbage derives from the • 1/2 cup chopped red onion French word caboche meaning “head.” • 1/2 cup fat free mayonnaise there are more than 400 cabbage • 1 tablespoon red wine vinegar varieties but most common are the • 1/4 teaspoon celery seed green, red, purple, and savoy varieties. (optional) GREEN • 1/2 cup lowfat Cheddar cheese, • Cabbage is a cruciferous vegetable. CABBAGE cubed Other vegetables in this family include bok choy, broccoli, Brussels sprouts, Directions: cauliflower, collard greens, kale, Swiss 1.
    [Show full text]
  • Cabbage History Cabbage Began As a Wild Plant in Europe and the Mediterranean Along Bodies of Water
    Cabbage History Cabbage began as a wild plant in Europe and the Mediterranean along bodies of water. Ancient Egyptians and Greeks had great respect for cabbage, as they thought it had medicinal qualities. The Greeks began cultivating cabbage as early as 600 B.C., and the Romans began growing it too. Later, it was introduced to the British Isles. Because cabbage is fairly easy to grow and can adapt to various conditions, it is grown around the world today. China is the leading producer and consumer of cabbage. Cabbage prefers a cool, mild temperature. Too much exposure to cold or hot temperatures will cause the seeds to grow into flowers instead of leafy heads. The head is ready for harvest when it is firm, typically after 2-3 months. Pick it by hand and store in the refrigerator for up to one week. Cabbage is a low-calorie food with an excellent amount of vitamin K, which helps regulate blood and its flow. Varieties Cannonball cabbage is called a “mammoth Brussels sprout” because they only grow to be one foot wide. The leaves are dense and used for shredding into sauerkraut or coleslaw. January King cabbage has curly blue-green leaves with splashes of purple. It can be planted in the fall and harvested into the winter. It only grows to be one pound per head. Napa cabbage is oblong with frilled yellow-green leaves. It is softer and sweeter than most cabbage. Red Drumhead cabbage is a tough, red cabbage that is usually shredded for salads. Savoy cabbage has yellow to green leaves and a mildly earthy taste.
    [Show full text]
  • Cabbage Inhibits Nitrite Formation in Other Vegetable Juices During
    ition & F tr oo u d N f S o c Huang et al., J Nutr Food Sci 2018, 8:6 l i e a n n r c DOI: 10.4172/2155-9600.1000742 e u s o J Journal of Nutrition & Food Sciences ISSN: 2155-9600 Research Article Open Access Cabbage Inhibits Nitrite Formation in other Vegetable Juices during Storage Jinming Huang1*, Cynthia Robinson1, Conner Callaway1, Samuel Pope1, Mackenzie Willis1, Nathan Probst1, Daniel B. Kim-Shapiro2, Trent Roberts1, Autumn Webb1 and Joshuah Hathcox1 1School of Mathematical and Natural Sciences, University of Arkansas at Monticello, Monticello, AR 71656, USA 2Department of Physics, Wake Forest University, Winston Salem, NC27109, USA Abstract Although it is well known that green vegetables contain high content of nitrate, reported results regarding nitrite accumulation in fresh green vegetables are controversial. Recent studies suggest that nitrate from food has health benefits including reduce blood pressure and increase blood flow. Intake excess amount of nitrite is believed to cause increased risk of some cancers and methemoglobinemia in infants. In this study, we investigated the dynamics of nitrite and nitrate contents in spinach juice, iceberg lettuce juice, celery juice, green cabbage juice, and red cabbage juice. Nitrite concentration increased significantly in home-made spinach juice, iceberg lettuce juice, and celery juice after only two days of cold storage at 4°C; while nitrate concentrations in these vegetable juices decreased significantly with time during the storage, suggesting a conversion from nitrate to nitrite. However, no significant change in nitrite and nitrate concentrations observed in green cabbage juice and red cabbage juice during the storage.
    [Show full text]
  • Produce Substitution Guide
    SUBSTITUTION GUIDE | 2016 VEGGIES Arugula Subs&tute 1 cup (250 mL) arugula with: • 1 cup (250 mL) watercress • 1 cup (250 mL) baby spinach leaves (milder flavor; add pepper for more bite) • 1 cup (250 mL) Belgian endive, dandelion greens, escarole, or radicchio (for salads) Asparagus Subs&tute 1 lb (500 g) asparagus with: • 1 lb (500 g) broccoli • 1 lb (500 g) canned hearts of palm • 1 lb (500 g) white asparagus (milder flavor; more biFer texture) • 1 lb (500 g) purple asparagus (sweeter, juicier, and tenderer) Avocado Subs&tute 1 cup (250 mL) chopped avocado with: • 1 cup (250 mL) cooked chayote squash (much lower in fat and less creamy; use cooked in soups and dips or prepare as you would yellow summer squash) Beet Subs&tute 1 cup (250 mL) chopped red beets with: • 1 cup (250 mL) chopped canned beets • 1 cup (250 mL) chopped beefsteak tomatoes Broccoli Subs&tute 1 lb (500 g) broccoli with: • 1 lb (500 g) Broccoflower™ (lighter green color; milder flavor; firmer texture) • 1 lb (500 g) cauliflower (white color; stronger cabbage flavor; firmer texture) • 1 lb (500 g) broccoli raab (more biFer flavor; includes leaves; cooks more quickly) Broccolini Subs&tute 1 lb (500 g) Broccolini with: • 1 lb (500 g) asparagus (straighter stalks; &ghter heads) • 1 lb (500 g) Chinese broccoli (darker green color; thicker stems) • 1 lb (500 g) broccoli (shorter, thicker stems; more cabbagey flavor) • 1 lb (500 g) broccoli raab (more biFer flavor; includes leaves) Broccoli Raab Subs&tute 1 lb (500 g) broccoli raab with: • 1 lb (500 g) Chinese broccoli (darker green
    [Show full text]
  • Cauliflower . . . the New Kale!
    CAULIFLOWER . THE NEW KALE! According to Mark Twain: “A cauliflower is nothing but a cabbage with a college education.” The word "cauliflower" derives from the Italian cavolfiore, meaning "cabbage flower". Cauliflowers have been around for a long time and they continue to evolve. Their history and ancestry traces to the wild cabbage and references note that it was popular in Europe as early as the 15th century. It came to America in the 1800’s we think but wasn’t commercially available here until the 1920’s. It is one of several vegetables that belongs to the species Brassica oleracea which also includes broccoli, brussels sprouts, cabbage, collard greens, kale, mustard and turnips which are collectively called "cole" crops. Many think that the word “cole” is a variation of the word “cold” because they grow better in cold weather. Actually “cole” is a variation of a Latin word that means stem. That creamy head of cauliflower is made up of hundreds of immature flower buds that grow to form the head or “curd” (because it resembles cheese curd) which we are so familiar with. Though we usually discard the leaves in favor of the curd, they are also edible and delicious given its cabbage heritage. Cauliflower is a powerhouse of nutrition. It’s rich in vitamin C with a half cup of florets providing nearly half the daily requirement for vitamin C. It also provides a good amount of fiber, vitamin A, folate, calcium and potassium as well as selenium, which works with Vitamin C to boost the immune system.
    [Show full text]
  • Spicy Ginger Broccoli Ingredients
    Spicy Ginger Broccoli Red vs. Green Cabbage While both red and green cabbage are good for you, red cabbage packs a more powerful nutritional profile In short, red cabbage is healthier than green, but green does win in one category. Red cabbage has double the amount of iron, more potassium and 10 times more Vitamin A and C. Green does have more vitamin K. Both are low in calories and good for you! Ginger-Braised Red Cabbage Ingredients 2 tablespoons olive oil Ingredients 1 small-medium onion, thinly sliced 1 pound broccoli, cut into florets 1 3-inch piece fresh ginger, peeled and sliced 2 teaspoon olive oil or sesame oil 1/4 cup cider vinegar 1 small onion, diced 3 teaspoons brown sugar 2 -3 cloves fresh garlic, minced finely 2 cups low-sodium chicken stock 1 Tablespoon ginger, fresh grated or diced finely 2 cups water 1 Tablespoon Soy Sauce, low sodium Coarse salt and freshly ground black pepper 1/8 teaspoon red pepper flakes 1 head red cabbage (about 2 1/2 lb.), cut into 8 wedges, Instructions core intact Boil pot of water and blanch or cook broccoli until tender Instructions (2-4 minutes) Preheat oven to 350 degrees. In a heavy ovenproof In a medium pan, heat the oil over medium heat. Add saucepan, heat oil. Cook the diced onion and cook until translucent, about 2 shallot and ginger over minutes. medium heat until tender, Add broccoli, garlic, ginger, soy sauce, and pepper about 5 minutes. Add vin- flakes to the pan and cook on low.
    [Show full text]
  • Broccolini® Recipe Guide the One and Only
    Broccolini® Recipe Guide The one and only. Mann Packing was responsible for introducing Broccolini® - a sweet, long-stemmed broccoli/Chinese kale hybrid - to the United States, and is its sole U.S. grower and supplier. Twenty years after its introduction, it is currently one of the fastest-growing vegetables on restaurant menus. Charred Broccolini® with Lemon and Pickled Garlic INGREDIENTS Pickled Garlic • ® 2 bunches Mann’s Broccolini INGREDIENTS • 2 tablespoons extra virgin olive oil • 1 cup garlic cloves, peeled, cut in half if large • 2 lemons, one halved; one cut into 1/8-inch slices • 2/3 cup water • 3/4 teaspoon coarse sea salt • 1/3 cup white vinegar • 1/2 teaspoon freshly ground black pepper • ¼ cup sugar • 1/4 teaspoon dried crushed red pepper • 11/4 teaspoons kosher salt • Pickled garlic (recipe below), sliced thinly lengthwise • 1/2 teaspoon whole black peppercorns to serve • 1/2 teaspoon whole mustard seeds DIRECTIONS • 1/2 teaspoon celery seeds • 1/2 teaspoon crushed red pepper Preheat broiler to high (a grill pan also works). • 2 bay leaves Place Broccolini in a medium bowl; drizzle with oil and juice of 1/2 a lemon. Sprinkle with salt and black and red peppers, DIRECTIONS tossing to coat. Add Broccolini to a sheet pan coated with Bring a small saucepan of water to a boil over high heat. Add cooking spray. Broil 5 minutes or until charred, turning once. garlic and cook for 3 minutes; drain. Transfer the garlic to a 2-cup Add lemon slices to the sheet pan and broil another 3 minutes glass canning jar (or other heatproof jar) with a tight-fitting lid.
    [Show full text]
  • Cabbage (Brassica Oleracea Var. Capitata)
    Copyright Taylor & Francis Group. Do Not Distribute. C C Cabbage (Brassica oleracea var. capitata) Definition Brassica leaf vegetable that is eaten fresh, cooked, and fermented as sau- erkraut (white or red cabbage) or kimchee (napa cabbage). Both white cabbage, which is pale green, and red cabbage, which is magenta and white, per 1 cup, are good sources of vitamin C (32 mg, 11% DV) and vitamin K (67 µg; 55% DV), and supply glucosinolates and antioxidants; additionally red cabbage is a good source of vitamin A (993 IU, 33% DV).1–3 In traditional medicine, cabbage juice has been used to treat pep- tic ulcer.4,5 49 Copyright Taylor & Francis Group. Do Not Distribute. 50 Caffeine Scientific Findings In an in vitro gastric model, cabbage juice extract significantly inhibited ulcer formation, stimulated the synthesis of mucus, increased pH, and decreased hydrogen ions.5 Brassinin in cabbage exerted chemopreven- C tive properties during the initiation and promotion phases of carcino- genesis in a laboratory study.6 In a case-control study (n = 697 newly diagnosed bladder cancer cases compared to n = 708 healthy controls matched to cancer cases by age, gender, and ethnicity), median isothio- cyanate (ITC) intake from cabbage family vegetables was statistically sig- nificantly lower in bladder cancer cases (1.41½ -cup servings of cabbage family vegetables) than in healthy controls (1.76 ½-cup servings, signifi- cant for green and red cabbage coleslaw and sauerkraut).7 Brassica oleracea var. capitata extract raised blood glucose levels in diabetic rats.8 See also: Brassica Vegetables. Bioactive Dose Not known. Safety Presumed safe when consumed in normal dietary quantities by nonal- lergic individuals.
    [Show full text]