Effects of kale (<i>Brassica oleracea </i>L<i>. </i>var.<i> acephala </i>DC) leaves extracts on the susceptibility of very low and low density lipoproteins to oxidation

Abstract

Of Brassicaceous plants, kale (<i>Brassica oleraceae </i>L<i>. </i>var.<i> acephala </i>DC) contains polyphenols, flavonoids, isoflavones and glucosinolates and so has antioxidant and anticarcinogenic properties. Antioxidants inhibit negative effects of free radicals and may, therefore, protect tissues against oxidative damage. Oxidation of lipoproteins is a key event in the development of atherosclerosis. In the current study, the levels of total phenolic and flavonoid contents and total antioxidant capacity of methanolic and aqueous extracts of kale leaves were determined. In addition, the susceptibility of isolated lipoproteins — very low density lipoprotein (VLDL) and low density lipoprotein (LDL) to the Cu²⁺-induced oxidation with various concentrations of metanolic and aqueous extracts was evaluated as t-lag values. Although aqueous extract had higher total antioxidant capacity, methanolic extract had higher total phenolic and flavonoid content (P<0.05). On the other hand, both extracts inhibited lipid peroxidation in both isolated VLDL and LDL. Inhibitory effect of extracts or increasing t-lag values, mainly in methanolic extract was found to be related to increasing the concentration of extracts. It was concluded that because of high antioxidant capacity and phenolic content, kale showed a protective effect on the oxidation of lipoproteins. Therefore, it may be speculated that kale consumption may play an important protective role in the cardiovascular and other related diseases resulting from imbalance of oxidant and antioxidant status.